Oatmeal Carmelitas

Prep Time: 30 minutes
Yield: 36 bars

Ingredients:

CRUST
2 cups Pillsbury BEST® All Purpose Flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened

FILLING
1 jar Smucker's® Caramel Spoonable Ice Cream Topping
3 tablespoons Pillsbury BEST® All Purpose Flour
1 package (6-oz.) (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts

Preparation Directions:

1. Heat oven to 325°F. Lightly grease bottom of 10 or 9-inch springform pan. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1 1/2 inches up sides of greased pan.

2. In same bowl, combine all filling ingredients; beat at medium speed until smooth. Pour into crust-lined pan. Sprinkle reserved crumb mixture evenly over filling.

3. Bake at 325°F. for 1 to 1 1/2 hours or until center is just set and edges are golden brown. Cool 30 minutes. Run knife around sides of pan to loosen. Remove sides of pan. Refrigerate 2 hours before serving. Store in refrigerator.

TIP
Yellow cake mix can be substituted for the lemon cake mix.

High Altitude: (Above 3500 Ft.)
No change.