Tuesday, February 8, 2011
Oatmeal Carmelitas (with vegan butter!)
2 cups unbleached white flour (Erika's Extra: I had to use bleached flour. Still worked.)
2 cups rolled oats
1 1/2 cup brown sugar, packed
1/2 teaspoon baking soda
2 1/2 sticks Earth Balance butter substitute, cut into tablespoons sized pieces
1 cup chocolate chips
3/4 cup chopped pecans
1 cup caramel sauce
3 tablespoons unbleached white flour
Preheat your oven to 350°.
Grease a 13” x 9” pan.
In a large bowl combine the flour, oats, sugar, and baking soda. Stir.
Add the Earth Balance and mix (with a hand or stand mixer) until the butter is well incorporated.
Remove 3 cups of this mixture to another bowl and put the rest in the greased pan and press evenly to fill the bottom of the pan.
Bake for 10 minutes.
Sprinkle the chocolate chips and pecans over the baked crust.
Mix the 3 tablespoons of flour into the caramel sauce.
Drizzle the caramel sauce over the nuts and chocolate chips.
Sprinkle the remaining oat mixture evenly over the top of everything.
Bake for 20 minutes.
Allow to cool for at least an hour before you cut them into 2” squares.