Oatmeal Carmelitas {Ooey Gooey Goodness}

Oatmeal Carmelitas are a delicious cookie bar with an oatmeal- shortbread bottom, sandwiched between a ooey - gooey chocolaty, caramel middle. 

Have you ever had an Oatmeal Carmelita? I had my first one a couple months back. What are they you ask? They're pure heaven in my opinion. Carmelita's are cookie bars filled with gooey caramel and chocolate baked together inside a buttery, oatmeal, shortbread crust. I love the simplicity of cookie bars and Carmelita's are at the top of my favorite cookie list.

My all time favorite cookie bar is Knock ya Naked Brownies, but these come in a close second. I found this recipe a couple months back on Pinterest and knew I had to try them. These cookie bars have a crunchy oatmeal crust on the top as well as on the bottom. The chocolate and caramel center is a match made in heaven. 

I actually have several more cookie bars to try that I've pinned, so if you're on Pinterest follow my cookie board. Until then you must make these delicious bars. Next time I might try adding a combination of chocolate and butterscotch chips, because those are my favorite. 

Enjoy!

Oatmeal Carmelita's

32 - caramel squares, unwrapped
1/2 -  cup evaporated milk or heavy cream
3/4 - cup butter, melted
1 - teaspoon vanilla extract

3/4 - cup brown sugar, packed

1 - cup all - purpose flour

1 - cup rolled oats (old fashioned oats)

1 - teaspoon baking soda

3/4 - cup semisweet or milk chocolate chips

 

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, vanilla, brown sugar, flour, oats, and baking soda. 

Pat half of the oatmeal mixture into the bottom of an 8 x 8 inch square pan. 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 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

You can also place them in the fridge for just a bit to cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes time to cool down. Store at room temperature.

Cook's Note: The recipe states evaporated milk or heavy cream. I have made these cookie bars using both with no difference in the recipe, so use your preference.

Recipe source: LuLuthebaker

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