A soft and chewy brown sugar oatmeal cookie crust with a thick layer of chocolate and caramel. Take one bite of these ooey gooey carmelitas and you'll be hooked!
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Let Cool: 1 hourhour
Total Time: 1 hourhour40 minutesminutes
Servings: 25
Ingredients
11ounce package caramels or caramel bits , unwrapped (about 35)
Preheat oven to 350°F. Line a 9x9" baking pan with parchment paper. Set aside
Combine the caramels and heavy cream in a medium-sized pan. Heat over low heat until smooth, stirring constantly. Set aside.
In a large bowl, combine the flour, rolled oats, brown sugar, butter and baking soda. Stir until combined. Press a little more than half of the dough into the bottom of the pan.
Bake for 8-10 minutes, or until lightly golden.
Remove from oven and sprinkle the chocolate chips over top. Then pour caramel mixture evenly over the chocolate (leaving about 1/2 inch from the edge). Crumble the rest of the dough over the top and gently pat down.
Place back in the oven and bake an additional 13-17 minutes, or until lightly golden. Remove from oven and cool at least 1 hour before cutting.
Notes
To make these easier, you can use 1/2 cup store bought caramel sauce instead of making the caramel (omit caramels and heavy cream), however you'll need to mix it with 1 1/2 Tablespoons flour.
You can also add chopped nuts when you add the chocolate chips, if desired.
To speed up the cooling process, I usually stick the bars in the fridge.
To store: Store at room temp in an airtight container for about 3-5 days.Freezing: Add bars to an airtight container or freezer bag and store in freezer for up to 3 months.