Oatmeal Caramelitas

Caramelitas are my all-time favorite bar cookie. Gooey caramel, chocolate, and oatmeal—these cookies satisfy all of my sweet cravings!

Equipment

microwave OR double boiler
stand mixer
8×8 baking pan

Ingredients

32 light caramels, unwrapped
5 tablespoons cream (can substitute half & half or evaporated milk)
3/4 cup brown sugar, packed
3/4 cup unsalted butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1 cup rolled or quick cooking oats
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans

Preparation

1. Preheat oven to 350° F.

2. Put caramels and cream into a microwave safe bowl. Microwave on high for 60 seconds and stir. Repeat until caramels are all melted and cream is incorporated. (Or, melt caramels and cream or evaporated milk in double boiler, stirring frequently, until blended and creamy.)

3. In mixing bowl, mix brown sugar, melted butter, baking soda, and salt until well-combined. Add flour and oats and stir on low speed. Mixture should be crumbly.

4. Use your fingers to spread 2/3 of the oatmeal mixture in the bottom of an ungreased 8×8 pan, and bake for 10 minutes.

5. When done, sprinkle chocolate chips and nuts over the crust.

6. Spread caramel mixture over chocolate chips and nuts, then sprinkle the remaining crumb mixture over the caramel mixture.

7. Bake again for 25 minutes or until top is golden brown. Remove from oven and place on a wire rack.

8. Allow to cool for 1-2 hours before serving.

Notes

To double the recipe, use a 9×13 pan. You’ll need to bake about 30 minutes for a double recipe.