Ooey, Gooey Carmelitas

A couple of people asked for this recipe last week so I thought I would post here.  This recipe was making its way around the blogosphere a few years ago.  That was when I first tried them.  It seemed that at every dinner event and gathering I attended someone was raving about them.  

I looked for the recipe again when we invited some friends over for dinner a week ago.  They are following a special meal plan and our invitation was used as their "free" day.  Come to find out this recipe combines all of their favorite sweet ingredients into one recipe.  It was a home run!  We sent them away with a plate and then received a call asking for the recipe.  

On the downside, this recipe is calorie-laden people.  After FHE dessert the next night we still had a good portion left over and I didn't want it lying around.  I sent it to school with David with strict instructions that he was to share them ALL with his friends and not eat them on his own.  (I know, I know, I'll duck from your daggers and start watching for the death threats in the mail.)  When I picked him up from school that day the first thing he passed on was a request for the recipe.  Apparently, the parent cafeteria monitors appreciated his treat too.

So, here goes!  Proceed with caution...

Recipe and Image Credited To:   Taste and Tell 

Oatmeal Carmelitas
from Pillsbury Best of the Bakeoff

makes 36 bars

CRUST
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened

FILLING
1 (12.25 oz) jar (1 cup) caramel ice cream topping  (I used Mrs.  Richardson's Butterscotch)
3 tablespoons all-purpose flour
1 (6 oz) package (1 cup) semi-sweet chocolate chips  (I used dark chocolate chips)
1/2 cup nuts (optional)

Heat oven to 350°F. Grease 13×9-inch pan. 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 greased pan. Bake at 350°F. for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 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.