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Chocolate Carmelita Bars

 Chocolate Carmelita Bars
No one can resist these crunchy oat bars, topped with chocolate chips, chopped nuts, and creamy caramel syrup.
36 ServingsPrep Time: 30 min Cook Time: 34 min


  • Crisco® Original No-Stick Cooking Spray
  • 1 3/4 cups oats, (quick or old fashioned, uncooked)
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour, divided
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Shortening or 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 1 tablespoon water
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped pecans or walnuts
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 cup Smucker's® Caramel Sundae Syrups Ice Cream Topping


  • Heat oven to 350°F. Spray a 13 x 9-inch pan with no-stick cooking
  • spray.
  • Combine oats, 1 1/2 cups flour, brown sugar, shortening, water,
  • baking soda and salt in large bowl; stir with spoon until well
  • blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
  • Bake 10 to 12 minutes or until light brown. Remove pan to cooling
  • rack. Cool 10 minutes.
  • Sprinkle with nuts and chocolate chips.

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Chocolate Carmelita Bars (continued)

Directions (continued)

  • Combine caramel topping and remaining 1/4 cup flour. Stir until
  • smooth. Drizzle over chocolate chips to within 1/4 inch of pan
  • edges. Sprinkle with reserved oat mixture.
  • Return to oven. Bake 18 to 22 minutes or until golden brown. Loosen
  • from sides of pan with knife. Remove pan to cooling rack to cool.
  • Cool completely.
  • Cut into bars about 2 x 1 1/2 inches. Yield: 3 dozen.
Nutritional Facts: Calories 157, Total Fat 7.9g, Saturated Fat 2.1g, Cholesterol 0mg, Sodium 60mg, Total Carbohydrate 20.3g, Dietary Fiber 1g, Protein 1.9g, Vitamin A 1%DV, Vitamin C <1%DV, Calcium <1%DV, Iron 5%DV