Aimee's Carmelitas

My sister, Michelle, has a dear friend named Aimee. Whenever Aimee brings food to an event, I ask her for her recipes! I recently bought this to a family Halloween party, and everyone loved them :-) 

INGREDIENTS

Crust

2 cups all-purpose flour
2 cups quick cooking rolled oats (Aimee uses regular)
1 ½ cups firmly packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 1/4 cup butter (softened)
3/4 teaspoon cinnamon
1/2 cup sweetened shredded coconut (optional)

Filling

1 (12.5 oz.) Jar (1 cup) caramel ice cream topping
3 T. all-purpose flour
1 (12 oz.) pkg. semi-sweet chocolate chips
½ cup chopped nuts (optional)

DIRECTIONS

1. Heat oven to 350 degrees. 
2. Line a 9X13" inch pan with tin foil with the foil over the edges, spray with cooking spray. (Do not skip this step! The carmelitas will stick to the pan if you don't!)
3. In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3-4 cups, in bottom of greased pan. Reserve remaining crumb mixture for topping.
4. Bake at 350 degrees for 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 T. flour. Remove partially baked crust from oven; sprinkle with chocolate chips (and nuts if using). Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
5. Bake at 350 degrees for an additional 28 to 32 min or until golden brown. Take out of the pan using the tin foil and cool completely. Refrigerate 1 to 2 hours until filling is set. Cut into bars.