Description
An easy and delectable dessert, these Carmelitas are sure to put a smile on everyone’s face!
Ingredients
Scale
- 3/4 cup melted butter
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1 cup rolled oats (you can substitute with quick oats)
- 1 tsp. baking soda
- 10 oz. caramels, unwrapped (about 35)
- 1/2 cup heavy cream
- 1 cup chocolate chips (I used semi-sweet, but you could use milk or dark chocolate chips)
- 1/2 cup chopped peanuts (optional)
Instructions
- Preheat oven to 350 F.
- Line an 8×8 pan with parchment paper or aluminum foil. This makes removal and cutting much easier.
- To make the cookie dough mixture, in a medium mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
- Divide the mixture in half.
- Pat (one) half of the dough into the bottom of the pan. Bake for about 10 minutes. In the meantime, in a small pot over medium heat, combine the caramels with the heavy cream. Stir until smooth. Remove from heat and set aside.
- Remove the pan containing cookie dough from the oven. Sprinkle with chocolate chips and chopped peanuts.
- Pour caramel mixture over the nuts and crumble the remaining half of the cookie dough on top.
- Return to the oven and bake for another 15 – 20 minutes, until the top is golden and edges are browned and crunchy.
- Allow to completely cool before cutting into bars. (You can place in the refrigerator if you want to move this step along.)
Notes
The bars freeze well for up to a month.
