Carmelitas

This is a Kristie Crockett original with a little easier twist. Still the same great, yummy results.


1 jar Mrs. Richardson's caramel/butterscotch topping
12 oz. package chocolate chips (I like Guittards or Ghiradelli)
2 C. flour
2 C. oatmeal
1 1/2 C. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. butter (melted)

Combine flour, oatmeal, melted butter, brown sugar, soda and salt. Press 1/2 mixture into the bottom of greased 9 x 13 pan. Bake for 17 minutes at 325 degrees. Take out and layer chocolate chips and then the jar of caramel/butterscotch topping. Crumble the remaining crumbs over the topping and return to oven to bake for another 17 minutes. Remove from oven and let sit for at least 5 hours before serving. (If you put it in the fridge or somewhere cool, you won't need to let it sit as long.)