"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for OATMEAL CARMELITAS, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

merlin wiese
Added: Monday, February 26, 2007


1 cup all purpose or unbleached flour
1 cup quick-cooking rolled oats
3/4 cup firmly packed brown sugar
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup margarine or butter, melted
6 oz pkg. (1 cup) milk chocolate or semi-sweet chocolate
1/2 cup chopped pecans
3/4 cup caramel ice cream topping
3 tablespoons flour


In large mixer bowl, combine flour, rolled oats, brown sugar,
soda, salt and melted butter, Blend well at low speed to form
crumbs. Press half of crumbs into bottom of 11x7 inch pan.
Bake at 350 degrees for 10 minutes.

Remove from oven. Sprinkle with chocolate pieces and
pecans. Blend caramel topping and flour; pour caramel
mixture back and forth over chocolate and pecans to cover.
Sprinkle with remaining crumb mixture. Bake 15 to 20
minutes longer or until golden brown. Chill 1 to 2 hours. Cut
into bars. Tip: Carmalitas may be baked in 9-inch square
pan as directed above.

NOTE: May leave out nuts if desired. Also, butterscotch
topping can be substituted for the caramel topping for a
slightly different flavour.

Number Of Servings:
Number Of Servings:
24 bars
Preparation Time:
Preparation Time:
30 minutes




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