Saturday, March 6, 2010

"Amelia's Bars" or Oatmeal Carmelitas

We had friends over for supper today.

(See, we still have a social life.)

Well, to be fair, they brought supper with them, but Amelia and I made dessert. We made Oatmeal Carmelitas, which Amelia refers to as "my bars," as in "Mom can we make my bars?"

It was really the least we could do for two people who made supper, played with the kids and then helped clean up while we put the kids to bed and poured a glass of wine. (Thanks, Rachel and Greg!)

Yep, the least we could do.

I mean really, the least.

The dessert was a big hit though, so by special request ("just put it on your blog," she said), here's the recipe for Oatmeal Carmelitas. I originally found it in a Pillsbury Bake-Off cookbook.

Oatmeal Carmelitas
2 C. flour
2 C. oatmeal
1 1/2 C. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 C. butter

Mix ingredients until crumbly. Press half into greased 9 x 13 pan. Bake at 350 for 10 minutes. Cool about 10 minutes.

1 C. (12.5 oz. jar) carmel ice cream topping
3 Tbsp. flour
1 C. semisweet chocolate chips
1/2 C. chopped nuts (optional)

Combine filling ingredients and pour over slightly cooled bottom crust. (I rarely add nuts, but either walnuts or pecans would be good.)

Top with the remaining half of the crust mix. You can sprinkle it over the top, but I prefer to flatten it between the palms of my hands and lay it over the filling so I get better coverage. Bake at 350 for another 18-22 minutes or until golden brown. Cool.

Refrigerate to set filling and cut into bars. They are sinfully good when warmed a bit and served with vanilla ice cream.


© Trippin' Mama 2010


Anonymous said...

Mmmm yummy! Is that the "slow cooking" oats you use?

Christy AKA Trippin' Mama said...

Andrea, you can use either old-fashioned oats or the quick-cooking kind. Both turn out great.