CARMELITAS

CARMELITAS

Ingredients

• Cookie Crust
• 1 cup all-purpose flour
• 1 cup rolled oats
• ¾ cup packed light brown sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• 12 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• caramel sauce
• 36 unwrapped candies (brand Kraft)
• ½ cup heavy cream

Instructions

Preheat oven to 350 degrees. Line a 20 x 20 cm baking pan with baking paper or aluminum foil sprayed with non-stick spray.
In a medium bowl, whisk together the flour, oats, brown sugar, baking powder, salt, melted butter, and vanilla extract with a fork.
Using a spoon and fork, pour a little more than half of the mixture into the prepared tin and bake for 10 minutes.
In the meantime, place the unwrapped candies and cream in a microwave-safe bowl.Microwave in 60-second intervals, stirring well after each interval, until caramels are melted and sauce is smooth. Towards the end of the melting process, use a whisk to create a smoother caramel sauce.
Remove the baked oatmeal mixture from the oven and sprinkle with the chocolate chips.
Pour the caramel sauce over the chocolate chips. Sprinkle with remaining oat mixture and bake until golden brown, 15 to 20 minutes.Allow to cool completely before cutting. Once it has cooled slightly, you can speed up the process by placing the pan in the refrigerator.

Notes

Line your pan with parchment paper or aluminum foil sprayed with nonstick spray. The caramel sauce will become very sticky and try to stick to the pan.
Quick oatmeal can be substituted, but we prefer old-fashioned oatmeal for a chewier texture and finish.Have the candy unwrapped and ready before starting the recipe.
You can also make the caramel sauce on the stove over low heat, stirring frequently until melted and smooth.
For variety, try other chip flavors such as dark chocolate, milk chocolate, white chocolate or peanut butter.
Add chopped pecans, walnuts, peanuts or macadamia nuts.
Store completely cooled bars in an airtight container on the counter at room temperature for up to 5 days or in the refrigerator for up to 8 days.

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