Carmelitas are a brown sugar oatmeal cookie bar filled with melty soft caramel and chocolate chips. COME TO MAMA.
Servings 20 small squares
For the Oatmeal Cookie Bar
For the filling
- 11 oz package Kraft caramels unwrapped, 38 pieces
- 1/4 cup heavy cream
- 1/2 cup chocolate chips I used semi-sweet
Preheat oven to 350 degrees. Spray an 8x8 or 9x9 square pan with nonstick cooking spray and line with parchment paper, leaving longer edges along the sides. Spray the paper with cooking spray and set aside.
In a large bowl, combine flour, oats, sugar, baking soda, salt, and butter until large crumbles form. Press half the mixture into the bottom of the prepared pan. Bake 10 minutes.
While the bottom is baking, unwrap caramels and place into a microwave-safe bowl with heavy cream. Microwave on high, stirring after every 30 seconds until its completely smooth and melted together.
Once you pull the base out of the oven, sprinkle with chocolate chips and drizzle over the melted caramel and cream mixture. Top with remaining oatmeal crumbs and gently press into the caramel. Bake 18-20 minutes or until the top and edges begin to brown.
Cool to room temperature, then cover and refrigerate 1 hour to help the caramel set. (Longer time spent in the fridge can make the edges of the cooked caramel a little hard, which isn't my favorite.) Cut into squares and serve.
Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 175mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg