I just noticed something. My recent bar cookie recipes seem to have a recurring theme ... chocolate and caramel.
But it's hard to argue with those two ingredients, so there you have it. You will just have to cope with this redundancy.
This was my first time to try the recipe for Oatmeal Carmelites, but I'm sure they will also be a recurring theme on the County Line.
I love using bar cookie recipes because you don't dirty as many pans and they are accomplished quickly. That has been a priority this fall as I delivered meals to the field during wheat planting and milo harvest.
Oatmeal Caramelites1 1/2 cups softened butter or margarine
1 1/2 cups brown sugar
2 cups flour
2 cups quick oatmeal
1 tsp. soda
1/2 tsp. salt
1 pkg. (12 oz.) chocolate chips
1 cup nuts (I used pecans this time, but walnuts would also be good)
1 1/2 cups caramel syrup
6 tbsp. flour
Cream together butter and brown sugar. Mix in 2 cups flour, oatmeal, soda and salt. Press half of the crumb mixture into a 9- by 13-inch pan, which has been sprayed with cooking spray.
Bake at 350 degrees for 10 minutes. Then sprinkle chocolate chips and nuts over baked crust. Combine caramel syrup and 6 tablespoons flour; mix well and drizzle over chips and nuts. Sprinkle remaining crumbs over topping.
Bake at 350 degrees for another 15 to 20 minutes or until golden brown.