Light Low-Fat Oatmeal Carmelitas (Half Whole Wheat) - cooking recipe

Ingredients

Crust
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
2/3 cup firmly packed brown sugar (See Note Above)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced fat margarine, softened (Non Hydrogenated, NO LESS THAN ( 35 calories, 4 grams fat, and 0.5 grams sat. fat PER 2 tsp.)
5 teaspoons unsweetened applesauce
butterscotch extract, to taste (optional)
Filling
2/3 cup caramel topping (I use smuckers fat-free)
5 teaspoons all-purpose flour
1/3 cup semi-sweet chocolate chips
3 tablespoons chopped toasted walnuts or 3 tablespoons chopped toasted pecans

Preparation

Heat oven to 350F, and grease 8x8 inch pan.
In large bowl, blend all crust ingredients at low speed until crumbly.
Press half of crumb mixture into the bottom of the greased pan, reserving the remaining crumb mixture for topping.
Bake at 350F for 10 minutes.
In the meantime, in smaller bowl combine caramel topping and 5 teaspoons flour then set aside.
Sprinkle warm crust with chocolate chips and nuts.
Pour caramel mixture evenly over chocolate and nuts, then sprinkle overtop with reserved crumb mixture.
Put back in oven and bake an additional 18 to 22 minutes or until golden brown.
Refrigerate 1 1/2-2 hours or until filling is set, and serve at room temperature.