Chocolate Carmellitas Recipes

Steps:

• HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray.
• COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
• BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
• SPRINKLE with nuts and chocolate chips.
• COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture.
• RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
• CUT into bars about 2 x 1 1/2 inches.

Steps:

• Preheat your oven to 350˚F (175˚C).
• In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
• Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
• Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
• Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
• In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
• Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
• Pour the rest of the oat mixture over the caramel and spread out evenly.
• Add the other ½ cup of chocolate chips on top.
• Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

Steps:

• In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.

Steps:

• Preheat oven to 350 degrees F (325 degrees for dark-coated metal pan). Position a rack in lower third of the oven. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray. Or you can line the pan with aluminum foil.
• In a medium mixing bowl mix the brownie mix, oats, and melted butter with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan. Stir miniature chocolate chips into remaining mixture; set aside.
• In a medium saucepan set over low heat combine the caramels and the sweetened condensed milk, stirring until melted and smooth. Pour caramel mixture over prepared crust and sprinkle with reserved crumb mixture.
• Bake in preheated oven 28-30 minutes or until topping is firm to the touch. Transfer to a wire rack and cool completely. Cut into bars.