Carmelitas

My mom had a bakery when I was growing up.

It was ~~Rhyann’s~~ a child’s paradise, filled with bins of chocolate chips and endless supplies (at least to a seven year old) of peanut butter.

There were containers of crushed Oreos and chopped peanut butter cups for finishing desserts.

My mom let me frost my own cakes, cut my own cookies, and create new treats out of whatever I could find. This usually consisted of melting peanut butter and chocolate together in the microwave and then pouring it on different foods. Cake, muffins, cookies, chicken (okay, maybe not the chicken).

There was candy and candy and candy galore.

And then there was caramel topping. Rich, gooey, melty, delicious caramel. I can see it right now, sitting in it’s inconspicuous squeeze bottle beside the clearly inferior chocolate syrup. I remember “sneaking” over to the bottle and carefully squeezing this succulent nectar (too much?) onto a spoon, or my finger (Give me a break, I was only, like, seven).

Fast forward to present day when I am still in awe and wonder of anything sweet and caramely. I saw these bars and knew immediately that I wanted them in my tummy. Chocolatey, caramely, oaty goodness.

I would make them for my friends, but that would mean that I would have to share 😉

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Carmelitas

These bars can be cooled off more quickly in the fridge (the hot caramel takes a bit of time to cool), but they should be eaten at room temperature.

Ingredients

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Method

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350°F 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.