"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

Carmelitas Recipe

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This recipe for Carmelitas, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheron Tiffany



2 Cups All Purpose Flour
2 Cups Quick-cooking rolled oats
1 Cups firmly packed light brown sugar
1 teaspoon baking soda
teaspoon salt
1 cup butter or margarine, softened


1 Jar Smuckers Carmel Ice Cream Topping
3 tablespoons All Purpose Flour
1 (6 oz) package (1 cup) semi-sweet chocolate chips
cup chopped nuts

Heat oven to 350 degrees

1. Grease a 13x9 inch pan. Lightly spoon flour into measuring cup; level off in large bowl. Combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake for 10 minutes.
2. Combing caramel topping and 3 tablespoons flour in small bowl; blend well.
3. Remove partially baked crust from oven. Sprinkle with chocolate chips and nut. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture
4. Return to oven; bake and additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours
or until filling is set. Cut into bars.




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