Carmelitas Bar

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24 4-by-6-inch portions or ½ cake pan

These popular bars from Iowa State feature oatmeal, brown sugar, chocolate chips,  walnuts and caramel topping, all of which combine to make an gooey delight.

Ingredients

6 oz. whole-wheat flour
4 oz. oatmeal cereal
9 oz. brown sugar
¾ tsp. baking soda
¼ tsp. salt
7 oz. margarine, melted
1 oz. + 1 tsp. whole-wheat flour
9 oz. caramel topping
9 oz. chocolate chips
3 oz. chopped walnuts  

Steps

1. Combine first listed flour with oatmeal, sugar, baking soda and salt in mixing bowl; mix well. Add melted margarine to flour mixture and mix well.

2. Combine second listed flour and caramel topping; mix well. Add walnuts and chocolate chips, mix just to incorporate. Mixture will be very thick.

3. Lightly press half of crumb mixture into pans. Do not pack. Drop caramel nut mixture randomly over crust. Spread evenly with metal spatula. Sprinkle with remaining crumb mixture.

4. Bake at 325°F in rack oven for 15 to 20 minutes until golden brown.

5. Cool bars and cut into portions.

Recipe by Iowa State University, Ames 

More From FoodService Director

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources