. . . which happens to be one of my favorite rooms of any house!

Carrie’s Carmelitas

Chewy GOOEY caramel, oats and rich chocolate.  They taste great the next day (if you get them to last that long)!

70 caramel squares, unwrapped (buy two bags)

1 cup heavy whipping cream

1-1/2 cups butter (3 cubes), melted

1-1/2 cups brown sugar, packed

2 cups flour

2 cups rolled oats

2 teaspoons baking soda

2 cups semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat.  Stir until completely smooth; set aside.  In a separate medium-sized bowl, combine melted butter, brown sugar, flour, oats and baking soda.  Pat half of the oatmeal mixture into the bottom of a 9×13 pan (lightly spray Pam on the bottom and sides).

Bake at 350 degrees for 10 minutes.  Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 20 minutes, or until the edges are lightly browned.  Remove from oven.  Let cool for about five minutes, then take a knife or small spatula and separate the bar from the sides of the pan to make removal easier later on.  Cool completely before cutting into bars.  Store at room temperature.

Carmelitas (Download to print or save)