A is for Anniversary, B is for Birthday, and C is for Carmelita

July 6th is an extremely important day in our house! It’s not only my parents’ anniversary, but also my little-middle brother Tom’s birthday. Yes, my parents did spend their 8th anniversary at a hospital in the labor and delivery room.

Look at him maintaining photogenicity and pensive appearance even when ‘posterized.’

Tom is a too-good-to-be-true kind of brother. He is the type that listens to his annoying older sister when she calls to complain about her problems and agrees to take cheesy pictures with her on family vacations. He is the kind whose smile and easy-going nature always lift up those around him. He is an intellect, an athlete, and a gifted fiddle-around-on-the (insert musical instrument of choice). He once even wrote a post on this blog because I nagged him to do so – remember?

Toooooommmmm, Happy 19th!

And Happy Anniversary to my parents! I hope you do something special, like go on a romantic date to Costco 🙂

Oatmeal Carmelitas
Source: Pillsbury.com
Printable Recipe

2C AP flour
2C quick-cooking oats
1 1/2C packed light brown sugar
1tsp baking soda
1/2tsp salt
1 1/4C butter, softened
1C caramel ice cream topping (12.5oz jar)
3T AP flour
1C semisweet chocolate chips
1/2C chopped pecans (or alternate nut of choice)

Preheat oven to 350. Grease 13×9 pan.
In a bowl, combine flour, oats, brown sugar, baking soda, salt, and butter. Mix well.
Press 1/2 of mixture into the bottom of the baking dish – reserve the other 1/2 for the top. Bake crust for 10 minutes.
While crust is baking, combine caramel topping with 3T of flour. Stir until combined.
Remove partially baked crust from oven, sprinkle with chocolate chips and nuts. Pour caramel-flour mixture over the top. Sprinkle leftover crust mixture over the top.
Return pan to oven. Bake for 18-22minutes, until golden brown.
Let cool completely, the refrigerate for a few hours. Cut into bars and serve.

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