oatmeal carmelitas

i used a recipe just like this only it was doubled for a 13×9″ pan. i used a recipe just like this only it was doubled for a 13×9″ pan. i looked on here for a recipe, and these were even better than the bakery ones! i made these for tailgating and they travelled very well and received rave reviews. i also doubled the recipe and baked them in a 9×13 pan. these are very yummy, but with a name like carmelitas, i thought they would taste more like caramel and less like chocolate. i was under the impression that these were supposed to be soft and gooey, but mines came out kinda crunchy. i made these two times, followed the recipe and they seemed a little runny. i bake it all in a pyrex 9×13 for the suggested times. i did have to bake it longer then the suggested time the second time in the oven- probably 20 minutes and i did find that the amount of butter is a little over whelming and tends to make it even a little greasy. i’ve finally accepted that i have to use all the butter if i want to make a good presentation with them. it’s true that they taste better after a night in the fridge, but just try to get them to last that long, i dare you! i only used 1/2 cup of regular oats, (i thought i had the whole cup) and it turned out fine.

i followed the advice of others and used only softened butter vs. melted, other than that i followed this recipe to a t. i will certainly be making these again. i made no changes to this recipe and was very happy with the results. i made these pretty much by the recipe (which i doubled and made in a 13×9 pan) except that i mixed both chocolate chips and butterscotch chips (omg – to die for!) i was looking for a recipe to use up a jar of chef john’s salted caramel recipe that i had in the fridge and this was it! thanks for a great recipe :0) made these awhile ago and from what i remember, they were quite good. i used a 9×13 pan but then made 1-1/2 batches and it was just right for a 9×13 pan. i made these last night and they are so good! i have no doubt these will be very yummy but just wanted to clarify some of the expectations set in the original recipe text. i used full amount, and i don’t think it needed it – made the bar heavy. however, i see a lot of potential in this recipe and i won’t give up that easily. i make these according to the recipe and they always turn out great! the first time i made them i remember i altered it a little and it was soo yummy. i made the recipe as is and i felt like it was a little too much butter – my bottom crust was a little greasy.

preheat the oven to 350°. butter a 9-by-13-inch metal baking pan. in a large bowl, whisk 3 cups of the flour with the baking soda and salt. add the butter, oats and brown sugar and mix until combined. in a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour. pat half of the oat mixture into the baking pan. bake for 15 minutes. scatter half of the chocolate chips and pecans over the crust. dollop half of the dulce de leche mixture on top. crumble the remaining oat mixture evenly into the pan. cover with the remaining chocolate chips, pecans and dulce de leche. bake for about 35 minutes, or until the edges are set. let stand uncovered at room temperature overnight. cut the carmelitas into bars and serve. once cooled, the carmelitas can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

1 (12.5-oz.) jar (1 cup) caramel ice cream topping ; 3 tablespoons pillsbury best® all purpose or unbleached flour ; 1 (6-oz.) pkg. (1 cup) semisweet chocolate chewy gooey caramel, nuts and chocolate. we call them goober cookies. they taste great the next day if you get them to last that long. ingredients 3 cups plus 3 tablespoons all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 sticks (1 pound) unsalted butter, softened 3 cups, carmelitas recipe, carmelitas recipe, best carmelitas recipe, can you freeze carmelitas, carmelitas with sweetened condensed milk.

oatmeal carmelitas are filled with caramel and chocolate, sandwiched in between a wonderful mixture of oatmeal and brown sugar. how to make carmelitas: an oatmeal cookie layer is first up in these bars. oatmeal cookie dough is pressed into the bottom of a 9×13-inch pan instructions preheat oven to 350°f. in a large bowl, combine flour, oats, brown sugar and baking soda. press half of the oat mixture into the, carmelitas cookies, carmelitas origin, carmelitas recipe lulu, carmelitas dessert.

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