Carmelitas – caramel chocolate oatmeal bars

• Vegetarian

• Pasta & Grains

  • 2 cups Oats, quick-cooking

• Baking & Spices

  • 1 cup Baking chocolate, unsweetened
  • 1 tsp Baking soda
  • 5 Caramels
  • 1/3 cup Chocolate chips
  • 2 cups Chocolate pieces, semisweet
  • 1 3/4 cups Gold medal flour all-purpose flour
  • 1 1/2 cups Imperial sugar brown sugar
  • 1/4 tsp Salt
  • 14 oz Vanilla caramels

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 cup Butter
  • 1/3 cup Heavy cream

Found on atreatsaffair.com

Description

Ingredients

• 1 3/4 cups (210 grams) Gold Medal Flour® all-purpose flour
• 2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)
• 1 1/2 cups (300 grams) Imperial Sugar® brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, melted
• 14 ounces vanilla caramels , unwrapped
• 1/3 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate pieces
• 1 cup (6 ounces) unsweetened baking chocolate , chopped
• 1 cup chopped pecans
• 5-6 caramels
• 1/3 cup chocolate chips

Directions

• Heat the oven to 350F. Line a 13x9 inch baking pan with parchment paper , leaving about 1 inch of paper hanging on the sides. Set aside.
• In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
• Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
• In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
• Pour the caramel in the pan, over the chocolate and pecans.
• Crumble the reserved oatmeal cookie dough over the caramel layer.
• Bake for 23 minutes or until light golden brown.
• Cool completely in pan on a wire rack.
• Once cooled cut into bars.
• Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.