My love affair with oatmeal continues….

Let me just begin with the disclaimer. I realize that I have taken away any benefit that the oatmeal may have had by covering it with chocolate and caramel. This is not healthy, yet it is soooooooo delicious! Just ignore the amount of butter. 🙂

I fell in love with these bars when I was in high-school. During my high-school days I did a lot of baby-sitting. One day the mother of kids I watched had these as a treat for us to enjoy. They were AMAZING! I was in love. They have won the hearts of many of our friends and family and Jeffrey has even taken them to work on occasion as a peace offering. When you make this desert, you will not be disappointed. Just make sure you have friends to share them with or you will be tempted to eat the whole pan.

I would suggest adding these to your Christmas baking list. They will make great teacher goodies or a great item to take to a cookie swap or a bake sale.

Oatmeal Carmelitas

2 cups flour
2 cups rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, melted
2 cups semi-sweet chocolate chips
12 oz. jar caramel
1/2 cup pecans, coarsely chopped
3 tablespoons flour

Heat oven to 350 degrees. Grease and flour a 9X13 pan. (You can spray the pan with Baker’s Joy.) Combine flour, rolled oats, brown sugar, baking soda, and salt. Stir to combine and break up the brown sugar. Pour melted butter over the mixture and stir until well combined. Press half of the mixture into the pan, reserving the other half for topping. Bake at 350 degrees for 10 minutes. Sprinkle warm base with chocolate chips and pecans. Combine caramel with flour and pour evenly over the chocolate chips and nuts. Sprinkle remaining oat mixture over top. Bake for 18-22 minutes. Let cool before cutting.

Oatmeal base before baking.

Warm base topped with chocolate chips and pecans.