Oatmeal Carmelitas

(Pillsbury bake-off book)

36 bars

Crust

2 c. flour

2 c. oatmeal

1 1/2 c. packed brown sugar

1 tsp. baking soda

1/2 tsp. salt

1 1/4 c. butter, softened

Filling

1 jar (12.25 oz) caramel topping (1 c.)

3 Tblsp. flour

1 c. semisweet chocolate chips (6 oz.)

1/2 c. chopped nuts

Heat oven to 350 degrees. Spray bottom and sides of 13x9-inch pan with cooking spray. In a large bowl, beat crust ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 c.) for topping. Press remaining crumb mixture in bottom of pan. Bake 10 min.

Meanwhile, in a small bowl, mix caramel topping and 3 Tblsp. flour.

Sprinkle chocolate chips and nuts over partially-baked crust. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Bake 18 to 22 min. longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bars, cut into 6 rows by 6 rows. Store tightly covered.