Carmelettos

CARMELETTOS

Recently at the monthly "cake break" for Seaway Chorale, I spied these treats and must admit that I passed them right up thinking they were prune (ewww!)  A friend of mine, Char Coulson asked me if I had tried her caramel/chocolate bars and I said, "No!  Where are they?"  You have to understand that I have never met a caramel chocolate combination I didn't love.  I would not be disappointed this time, either.  Immediately after taking the first heavenly bite, I asked her for the recipe.  I believe that heaven is indeed filled with just such treats as this with no worry about what it adds to your waistline.  Here is the recipe:

Preheat oven to 350 degrees
2 c flour
2c oatmeal
1 1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups butter (softened or slightly melted so it mixes well)
1-12oz package of chocolate chips (Ghirardelli chips are amazing!)
3/4 cup chopped pecans
1 cup caramel topping (use less if you use fat free)

Combine flour, oats, baking soda, sugar, salt and butter in a large mixing bowl.  Press half of the mixture into a 13 x 9 inch pan.( I used a non stick pan -recipe didn't specify greased or ungreased, but with a pound and a half of butter, I'm thinking greasing the pan would not be needed)  After pressing it flat, pull it back about 1/2 inch from the sides of the pan too avoid burning the edges.  Bake for 15 minutes. Remove and immediately sprinkle chocolate chips and nuts evenly over the baked crust.  Drizzle the caramel over the nuts and chips.  Crumble the remaining dough on top (no need to press it in.  Return to the oven for an additional 15 to 20 minutes or until golden brown.  Cool the bars before cutting.  So incredible