"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Oatmeal Carmelitas, by Debbie Maschke, is from Cooking With The POLK Girls,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Base: 2 C. flour 2 C. quick cooking oats 1-1/2 C. brown sugar 1-1/4 C. butter 1 tsp. baking soda 1/2 tsp. salt Filling: 12.25 oz. Smuckers caramel sauce 3 Tbsp. flour 1 C. semi-sweet chocolate chips
Heat oven to 350º. Grease 9" x 13" pan. Combine all base ingredients. Reserve 3 C. of crumb mixture for topping. Press remaining crumbs in bottom of pan to form crust. Bake for 10 minutes. In a bowl, stir together caramel and flour, set aside. Pour chocolate chips over partially baked crust and drizzle with caramel mixture, sprinkle with reserved crumb mixture. Bake for 18-22 minutes, or until golden brown. Cool completely. about 1 hour; on cooling rack and then refrigerate for 1-2 hours in the refrigerator before cutting into bars. Store in tightly covered container.
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