Oatmeal Carmelitas

Base:

1-1/4 C butter, softened

1-1/2 C brown sugar

2 C flour

2 C Quick cooking oats

½ t salt

1 t baking soda

Filling:

1 jar Smuckers caramel ice cream topping (1 cup)

3 T flour

1 C semi-sweet chocolate chips

½ C chopped pecans

1. Heat oven to 350 degrees F. Grease pan with shortening or spray. In large bowl, beat base ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of 9” x 13” pan.

2. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel topping and 3 T flour.

3. Sprinkle chocolate chips and nuts over partially baked base. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

4. Bake 18-22 minutes longer or until golden brown. Cool completely in pan on cooling rack about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bar, cut into 6 rows by 6 rows. Store in tightly covered container.