Carmelitas

Base:

2 c. flour

2 c. quick cooking oats

1 1/2 c. packed brown sugar

1 1/2 c. butter, softened

1 t. baking soda

1/2 t. salt

Filling:

1 (12.25 oz. jar) Smucker's caramel ice-cream topping

3 T. flour

1 c. semi-sweet chocolate chips

1/2 c. chopped nuts

1) Heat oven to 350.  Grease 13x9 inch pan.  In large bowl, beat base ingredients with mixer on low speed until crumbly.  Reserve half of the crumb mixture (about 3 cups) for topping.  Press remaining crumb mixture in bottom of pan.  Bake 10 min.

2) Meanwhile, in small bowl, stir together caramel topping and 3 T. flour.

3) Sprinkle chocolate chips and nuts over baked base.  Drizzle evenly with caramel mixture.  Sprinkle with reserved crumb mixture.

4) Bake 18 - 22 minutes or until golden brown. Cool then refrigerate 1 - 2 hours or until filling is set.  Cut into squares.                                                 - Margaret Haynie