Carmelitas

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Prep Time: 15

Cook Time: 30

Cooling time: 4

Servings:

Calories: 274kcal

Author: Cathy Trochelman

In a large mixing bowl, combine the flour, oats, baking soda, melted butter, and 1/2 teaspoon salt. Mix thoroughly, then press half of it into an 8x8 inch baking pan lined with parchment paper. Bake at 350°F for 10 minutes.
While the base is baking, make the caramel sauce by combining unwrapped caramels, heavy cream, vanilla extract, and remaining salt. Heat over medium-low heat, stirring constantly, until completely melted and bubbly.
Spread chocolate chips evenly over the baked cookie base. Pour hot caramel sauce over the chocolate chips. Top with remaining cookie mixture, crumbled over the top.
Bake for an additional 15-20 minutes or until top is golden brown and edges are bubbling. Remove from oven.
Cool on a wire rack for at least 4 hours or overnight, until completely cooled. (Cutting into them sooner will result in a gooey caramel mess!) You can also refrigerate them for quicker cooling.

Use gluten free flour to make these bars gf
Adjust the ratios and amounts of ingredients to taste
Reduce salt to 1/2 teaspoon
Add more or less vanilla extract to taste
Use a combination of vanilla and almond extracts
Substitute store-bought caramel sauce for homemade
Use milk chocolate chips instead of bittersweet
Substitute chocolate chunks OR use a combination of chocolate chips and peanut butter chips