Carmelitas Caramel Chocolate Oatmeal Bars
INGREDIENTS
Caramel Sauce
- 35 caramel squares unwrapped
- 1/2 C heavy cream
Oatmeal Cookie Dough
- 1 C salted butter melted
- 1 C brown sugar
- 1 & 1/2 tsp vanilla extract
- 1 & 1/4 C all purpose flour spooned and levelled
- 1 & 1/4 C rolled oats
- 1 tsp baking soda
- 1 C semi sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 F and line a 9x9 or 8x8 square baking pan with parchment paper. You want to it slightly overhang on the sides so you can easily pull the bars out to cut once baked.
Caramel Sauce
- In a medium sized saucepan add the unwrapped caramel squares and heavy cream over medium heat. Stir occasionally until the mixture is melted and smooth. Set aside.35 caramel squares,1/2 C heavy cream
Oatmeal Cookie Dough
- In a large bowl whisk the melted butter, brown sugar, and vanilla until smooth.1 C salted butter,1 C brown sugar,1 & 1/2 tsp vanilla extract
- Add in the flour, rolled oats, and baking soda. Mix with a rubber spatula until well combined.1 & 1/4 C all purpose flour,1 & 1/4 C rolled oats,1 tsp baking soda
Assembling the Bars
- Add 2/3 of the dough into the baking pan. Smooth it with spatula or the back of a spoon, to create an even, flat layer; set remainder aside. Bake for 10 minutes.
- Once baked, sprinkle the chocolate chips evenly over the crust. Then, pour the caramel sauce on top.1 C semi sweet chocolate chips
- Evenly crumble the remaining oatmeal dough over the top.
- Return to the oven and bake for another 15-19 minutes or until the edges are slightly browned and the caramel is set. It will still have a little jiggle to it but the caramel will set after cooling.
- Allow bars to cool completely before cutting. You can do this by leaving them on the counter for a few hours or cooling them in the fridge.
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