Oatmeal Carmelitas With Kraft Caramels Recipes

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture, about 3 cups, in bottom of greased pan.
• Reserve remaining crumb mixture for topping.
• Bake at 350* for 10 minutes.
• Meanwhile, in small bowl combine caramel topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut 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:

• Preheat oven to 350*F (175*C).
• Grease bottom and sides of a 13 x 9 x 2-inch baking pan.
• Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter in a large bowl.
• Firmly press half the mixture into the bottom of baking dish; reserve remaining half for the top.
• Bake for 10 minutes.
• Sprinkle the chocolate chips and walnuts over the crust.
• Mix the caramel topping with the 6 tablespoons flour, mixing well.
• Drizzle caramel mixture over the chocolate chips and nuts.
• Sprinkle the remaining oat mixture evenly over the caramel.
• Bake for an additional 20 to 22 minutes.
• Cool completely before cutting into bars.

Steps:

• In a small saucepan combine the caramel and the heavy whipping cream.
• Place over low heat and stir until smooth and fully combined.
• Set smooth caramel aside.
• In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
• Spray an 8x8 inch pan, and press half of the crust mixture into the bottom of the pan.
• Bake the crust at 350 degrees for 10 minutes.
• Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
• Spread the warm caramel over the chocolate chip layer.
• Then, sprinkle the remaining crust dough over the caramel.
• Bake in oven at 350, for 15 minutes.
• Let cool, or place in fridge for 2-4 hours or until fully cooled.

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°F. Grease 9x13 pan with no stick cooking spray. In large bowl, mix flour, oatmeal, brown sugar, butter, baking soda and salt until crumbly. Reserve 3 cups for top. Press remaining crust into 9x13 pan. Bake 10 minutes.
• Meanwhile mix flour into caramel mixture. Sprinkle chocolate chips and nuts over partially baked crust. Drizzle evenly with caramel mixture and cover with remaining crumbs.
• Bake 18 - 22 minutes until golden brown. Cool completely in pan, 1 hour in refrigerator. Cut in 36 bars and store in air tight container.

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.