Oatmeal Carmelitas :->

      Yes, you read that right, I am really truly posting 'my' recipe for the oh so scrumptious Oatmeal Carmelitas.
      But it's not really 'my' recipe. It's a Pillsbury(R) recipe that I found years ago in some coupon section. I remember that Becky V.W. and her boys were over and we decided that they sounded so-o good, we really should try them. So we did. And then after we had tried the first bite (or was it after the third or fourth? o;-p), I remember our voicing that we wished all of our boys hadn't seen us making them. . . cuz now we really did have to share, instead of tucking them away as some secret stash. ;-b 
      I knew I'd be making them again. I just had no clue as to how often, nor as to in what quantities. Many a time up at camp I heard, "Oh good - YOUR here... you ARE going to be making us those oatmeal carmel delicious bars, right?!?!!!" "Yes, yes I am" "Your the best!!!"

      For the record, yes, I too have seen these, as well as other very similar bars, featured on numerous blogs recently. I am NOT trying to one up anybody!!! Honest!  If the truth be told (which is one of the things I strive so hard to do on here), in actuality, I am caving into peer pressure by posting this recipe, accompanied by step by step picture instructions. Now are you happy?  YOU know who YOU are. ;-p

     Another 'for the record'. Yes, the amounts you see in the pictures is a LOT. I was making six times the recipe. See, it was Brent's birthday, and he wanted some to take camping as well as some to take to work. And I owe Wendy's son Joel baked goods, for picking a college close to my out-of-state kids. And Brandon is headed to those kids house, so I needed to send some with him. A-n-d....   And now I'm gonna hear from my dad questioning where the ones for him are ... o;-p
     So yes, the amounts in the picture are most likely a lot more then how the amounts you will be using will appear. Oh, and don't worry, I'm putting the actual recipe on here in single batch form. Your welcome. ;-b.

      First up, gather together all of the ingredients you will be using.

      As I was about to snap this picture, our son Brandon walked into the room. "RE-EAL-LY  Mom? (insert eye roll)".  "Yup! (insert huge smirk)"   He walked back out, shaking his head. "W-ha-at?" I ever so innocently inquired....   

       # 2 - measure your brown sugar and dump it into your mixing bowl. Reminder - when measuring brown sugar, you fill your measuring cup spoonful by spoonful, packing it down as you go. Why? I knew the answer to that once.... Just do, okay?

      # 3 - Measure out your butter. Another 'for the record' here - yes, you need to use butter, or a very good brand of margarine in these. If you don't, you'll end up with squishy grossness. Lesson learned on this end!
         And, another reminder - one stick of butter equals one half cup. So, two sticks equals a whole cup. Or, a half stick equals a quarter cup.

       Microwave the butter until it is all, or at least the majority of the way, melted.

       Pour the hot melted butter on top of your brown sugar mounds.

      Use your mixing spoon (I have a real preference for thick wooden spoons!) to break the brown sugar mounds down.

      If your doing multiple pans, keep melting and adding the butter.

      Once all of your melted butter has been poured on the brown sugar, it's time to blend the two together. Pick one spot around the edge of your bowl, and sticking to that spot, start stirring. And stirring. And stirring. Using your spoon to scoop the brown sugar up from the bottom to blend in with the butter that keeps flowing into the hole.

      Slowly, over time, it WILL blend. Honest. You know it has, when it looks similar to this.

      Next step is to measure and add your flour. (In case you don't remember about my flour bin, you can find the info. HERE).

      Do you remember the tip I gave you  way back when, about keeping track when your measuring. This picture is a hint. (You can find the tip itself, as well as others pertaining to those little sticks, HERE.)

     As I had said in the "Strawberry Muffins Recipe", "Dump half of your required amount of flour onto the mixture in the bowl. Add ALL of the baking soda, placing it on top of the not yet mixed in flour, in approximately the middle of the flour. (in this recipe you also add your salt). Gently sort of blend the flour and baking soda together first, before then blending them in with the rest of the already mixed together ingredients."

     Then add the rest of your flour, and mix that in too.

     When you 'think' your done mixing, make rows down through your mixture, by scooping your spoon down, scraping it against the bottom, then up again, working your way down a 'row'. Then move your spoon over a little, and repeat the process. Keep going until you've covered the whole bowlful in this manner. Do NOT call your self a bad 'mixer', when along the way you find fresh, not previously blended in, totally still white, flour. ( <-- Bonus Tip there)
     You know it's mixed thourally, when it looks similar to this -

      It's time to measure out and add your oats. Yup, lots more mixing. Sometimes, at this point, it's easiest to just spray your hands, and blend it that-a-way.

      Spray a 9 x 13 baking pan.
      Your now ready to start putting the mixture into the pan. KEEP IN MIND that these bars have a thin layer of the oat mixture on the bottom, and then the rest of it is it's topping. So, if your only making a single batch, try hard to only use one third (1/3) of the mixture for your base.
      Scoop out a handful of the oat mixture and sprinkle it around in your pan. Then another, then another.
      Then work at patting it down. 

        The best method (at least for me), is by using from your knuckles down of your fingers. hopefully the picture helps you 'get' what I mean.

       Make sure that EVERY smidgeon of the bottom of your pan is covered in dough, just not very thickly covered.

       Before you bake the base -

       After you bake the base -

       Your right, not a whole lot of difference. They should just barely be turning gold around the outside edges.

        It's time to add the carmel.
        But first, you need to measure it into a bowl and mix the flour in with it. Sorry, I forgot to snap a picture of this step. But it IS an important step. I know a lady who once questioned why her finished bars are always so much gooier than mine end up being. Turned out, she never mixed the flour in with the carmel, thought it too messy and time wasting. My advice to you is, take the time!
        Easiest mixing method is either via a fork, or a whisk.
        Just in case ya ever need this info. - on the bottom of my recipe card I have written - "one GFS(R) can of carmel sauce = about 7 cups".
         Pour the carmel onto the baked base. Then spread it all around. Remember - you want to be able to taste it in every single bite. Period. The picture shows both just poured on, and spread all around.

       And now you add the chocolate chips. As most of you know, I am a huge fan of Nestle's(R) semi-sweet chips. I would like to encourage you to become a fan as well! ;-> (And no, I did not get paid or compensated for saying that ;-p)
        Add your chips liberally. You want to taste chocolate in every bite too! Lots of wonderful, melted, chocolate.... I see I'm not the only one now drooling .... o;-p.

      It's time to use the rest of that oat mixture that's still in the bowl. LIBERALLY sprinkle it over the other layers, making sure to cover every little bit.

      Now, once again using your folded fingers, GENTLY but firmly pack the top layer down. Trust me, they are crumbly enough on their own, even after this step is taken!

      It's time to bake them for the second time. They are done when they are lightly golden in color.

      Here's a picture after they've been cut into bars. More drooling .... o;-p.

      And now, for the recipe itself -

            Oatmeal Carmelitas  
                    it's a Pillsbury(R) recipe

      Crust:
       2 cups Pillsbury (R) Flour
       2 cups Oats
       1 1/2 cups Brown Sugar
       1 teaspoon Baking SODA
       1/2 teaspoon Salt
       1 1/4 cups Butter

        Filling:
        12 oz. jar (1 cup) Carmel ice cream topping
         3 Tablespoons Flour
        1 cup semi-sweet Choc. Chips (eyeball it! you might want more)
         1/2 cup chopped nuts (optional)

        Heat oven to 350 degrees.  Grease a 9 x 13 baking pan.

        (it is a Pillsbury(R) recipe, but these directions were adapted by me.)
       Measure brown sugar into a mixing pan. Melt your butter and then pour it on top of the brown sugar. Blend the two together thourally. Dump on half of the amount of flour, topping it with the baking soda and salt. Gently blend the flour with the baking soda and salt, before mixing them in with the brown sugar mixture. Add the rest of the flour. Blend it all of the way in. Add the oats, and do the same.
       Put a thin layer of this mixture into your prepared pan, pressing it down as you work your way down the pan.
       Bake for 10 minutes. (Just barely golden around the edges)

       Pull the pan out of the oven, and use a bowl to mix the 3 Tablespoons of flour in with the carmel sauce. Pour the carmel mixture onto the base, and spread all around. Top the carmel layer with semi-sweet choc. chips. If you want to, you can now sprinkle on the chopped nuts the recipe listed.
      Liberally sprinkle on the rest of the oat mixture. Then pat it down by using your bent fingers.
       Return the panto the oven and Bake for 18 to 22 more minutes. The bars should turn a LIGHT golden brown.
       
       Cool completely. Refrigerate for easier cutting.

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  I 'plan' on linking this particular posting up to:
  ~  "Kitchen Tip Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes'  (http://www.tammysrecipes.com/).
~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies - Creative Chaos' (http://permanentposies.com/) 
~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace' (http://blessedwithgrace.blogspot.com).
~ "Recipe Swap Thursday('s)", hosted by Alison, at 'Prairie Story' (http://prairiestory.blogspot.com/) 
~ "Full Plate Thursday('s)", hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/)
 ~  "Foodie Friday('s)" (# 1),  hosted by "Gollum" (aka: Michael), at 'Designs by Gollum'  (http://designsbygollum.blogspot.com/)
~ "Foodie Friday('s)" (#2), are hosted by Bianca, at 'Little Brick Ranch' (http://www.littlebrickranch.com/)
~ "These Chicks Cooked", hosted by Katie, at 'This Chick Cooks' (http://thischickcooks.blogspot.com/)
and then -
~ "Recipe Swap Sunday('s)" are hosted by Cassity, at 'Remodelacholic' (http://www.remodelaholic.com).