Carmelitas

Ingredients:

Crust

2 cups All Purpose or Unbleached Flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups margarine or butter, softened

Filling

1 jar of Mrs. Richardson's Butterscotch caramel caramel ice cream topping

3 tablespoons All Purpose or Unbleached Flour

1 12oz package of milk chocolate chips

1/2 cup chopped nuts

• 1 Heat oven to 325°F.  Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan. Bake at 325°F. for 17 minutes.
• 2 Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
• 3 Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• 4 Return to oven; bake an additional 17 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
•  NOTES: I don't use the nuts.  This is best made the day before you need it.