Classic Carmelitas & Toffee Bars

Classic Carmelitas:

Crust:
1 cup flour
3/4 cup packed brown sugar
1/8 teaspoon salt
1 cup quick-cooking oats
1/2 teaspoon baking soda
3/4 cup (1-1/2 sticks) butter, melted

Filling:
1 (6-ounce) package chocolate chips
3/4 cup chopped pecans
1 (12-ounce) jar caramel ice cream topping
3 tablespoons flour
1 to 2 tablespoons water

1. Preheat oven to 350 degrees.

2. In mixing bowl with electric mixer, combine all crust ingredients and blend well to form crumbs.

3. Into greased 9 x 13-inch baking pan, press two-thirds crumb mixture and bake for 10 minutes.

4. Remove from oven and sprinkle with chocolate chips and pecans.

5. In bowl, combine caramel topping flour, and water and spread over chips and pecans. Sprinkle with remaining crumb mixture.

6. Bake for 20 minutes or until top turns golden brown. Chill for 2-hours before cutting in squares.

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Toffee Bars:

1 cup (2 sticks) butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
2 cups chocolate chips
1/2 cup finely chopped pecans

1. Preheat oven to 350 degrees.

2. In mixing bowl, cream butter, sugar, egg, and vanilla and beat well.

3. Add flour and salt and stir to form soft dough.

4. In greased, floured 9 x 13-inch baking pan, spread dough and bake 20 minutes.

5. Spread chocolate chips over bars as soon as pan is removed from oven.

6. When chocolate chips melt, spread chocolate over bars as frosting. Sprinkle pecans on top.

7. Cut in bars while still warm.