Posted by on December 7, 2009 in Blog | 0 comments

I’ve heard these called Goober cookies, oatmeal bars, and of course carmelitas.  Whatever you call them, they are a delicious treat.  This is a simple recipe from Pilsbury, but everyone has their own variation.  If you have a particularly wonderful version, please be sure to leave a comment and I’ll update the entry.  Enjoy!



  • 2 cups all-purpose 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


  • 1 (12.5-oz.) jar (1 cup) caramel ice cream topping
  • 3 tablespoons all-purpose flour
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1/2 cup chopped nuts

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.

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.

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