OATMEAL CARMELITAS

Ingredients

1 1/2 cups unsalted butter, very soft
2 cups flour
2 cups quick cooking oats
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups milk chocolate chips
1 cup walnuts or pecans
1/4 cup flour
1(14 ounce) bag Kraft carmels
1/4 cup milk

Directions
Preheat oven to 350 degrees.  In a medium bowl, combine butter, 2 cups flour, oats, brown sugar, baking soda and salt until crumbly.  Press 1/2 of the crumb mixture into a lightly greased, 9x13 inch baking dish. Bake for 10 minutes; remove from oven.  Meanwhile, in another bowl, stir together chocolate chips, nuts and 1/4 cup flour; set aside.  In a medium saucepan over medium-low heat, combine the caramels and milk, stirring frequently until the caramel is melted and the mixture is smooth.  Sprinkle the chocolate chip and nut mixture over the warm crust.  Pour melted carmel over chocolate chip/nut mixture. Sprinkle the remaining crumb mixture over the carmel.  Return to oven and bake an additional 15 minutes.  Store completely cooled bars in the refrigerator.

Let's Dish
How have I lived for nearly 40 years and never tried this recipe? These are SO good.  You must try them.  I leave the nuts out of many recipes because my husband and children don't like them, but I couldn't bear to leave the nuts out of this one.  The original recipe calls for walnuts, but I thought pecans (chopped into teeny, tiny bits) would go over better around here.  I usually cheat and melt the carmels in the microwave.  If you want to make things really easy, you can use a jar of caramel ice cream topping.  I prefer the real carmel version myself.   

Who Dished It Up First
I saw this recipe posted at Kelli's Cakes and knew I had to try it.  A version of this recipe (the one that uses the carmel ice cream topping) was a Pillsbury Cookoff winner in 1967, submitted by Erlyce Larson.  I've adapted Kelli's recipe to make a 9x13 pan.  I could eat a whole 9x9 pan myself!