Carmelitas

Some of you may remember my sister Sue and her Sue’s Tuna Burgers™. My sister is a gold mine for caker recipes, including one of my favourites, Taco Salad, which combines ground beef, iceberg lettuce and crushed Doritos. I haven’t posted that one yet because you need to make it for a crowd and I don’t have many friends.

These Carmelitas grace Sue’s Christmas Eve platter every year, alongside wedges of cookie pizza, macaroons and butter tart squares. But they’re too good to save only for Christmas. And since they have oats, they’re healthy enough to enjoy all year long.

Remember that pretty cousin who used to visit every summer? The tanned one in short shorts who'd toss her long, shiny hair around? I think that’s how a Hello Dolly square must feel next to a Carmelita. They both come from the same gene pool, but Carmelita has a gooey, sophisticated glamour that leaves Dolly feeling like a chunky, zit-splattered wallflower in gauchos and a neck brace.

Anyways, enough about me. Just make sure you make these because they’re ridiculously delicious. Speaking of delicious – I’ve got an extra special caker Easter treat lined up for next week. Be sure to check back. I promise you won't believe your eyes.

1 cup plus 3 tablespoons unsifted flour

1 cup quick oats uncooked

3/4 cup firmly-packed light brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, melted

1 jar caramel topping or 1 cup

1 package chocolate chips

1/2 cup walnuts or pecans

Preheat oven to 350°. In large mixing bowl, combine 1 cup flour and next 5 ingredients and beat at low speed until mixed. Put into ungreased baking pan. Bake 10 minutes. Meanwhile, stir caramel topping and 3 tablespoons flour until well mixed. Remove pan from oven. Sprinkle choc pieces and nuts. Drizzle on caramel mixture. Return pan to oven and continue baking 20 to 25 minutes or more.

Source: handwritten recipe card. As far as the time frame for the card, all I have to say is, "Zig-a-zig-ah!"