Sour Butter

Butter is too expensive to throw out but easy to mask its bad taste.

Oatmeal Carmelitas

From Pillsbury

36 servings 

Crust

2 cups flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups margarine or butter, softened

Filling

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons flour

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2 cup chopped nuts 

 

Heat oven to 350°F. Grease 13x9-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 36 bars.

 

Calories in one bar: 200