3/4cupsemi-sweet chocolate chips or chunks (I used a combo)(4 ounces)
Instructions
Preheat the oven to 350F and line an 8x8 inch baking dish with parchment paper or foil.
Combine melted butter, ½ tsp salt, vanilla, and the brown sugar in a large bowl then mix to combine. If using salted butter omit the salt.
Add the flour, baking soda and oats them mix until combined. Divide the mixture in two and crumble half into your lined baking dish. Press into an even layer then bake for 10 minutes at 350F.
While the base bakes combine the unwrapped caramels, cream, and ½ tsp salt in a microwave-safe bowl and microwave for 40 second bursts stirring in between each burst. You’ll need 3-4 bursts depending on your microwave. You can also melt this in a pot over low heat if desired but make sure to stir frequently if so.
Sprinkle the chocolate chips in an even layer over the baked base then pour the melted caramel over the chocolate chips.
Crumble the remaining oat mixture in the bowl then sprinkle over the top. Bake for about 20 minutes at 350F.
Allow to cool completely before removing from pan and cutting.
Notes
Use parchment paper so the carmelitas are easy to remove from the pan.
Make sure to let the cookie bars cool completely before cutting.
To make a double batch you can double the recipe and use a 9x13 inch pan.
Why not try adding in 1 cup of toasted pecans, walnuts, or peanuts, nuts make a great addition.
You can also add in coconut flakes or dried fruit to the rolled oats for a different flavor.
Instead of chocolate chips, you can chop up a semi-sweet or bitter-sweet chocolate bar into small-medium sized pieces.
The caramels you use must be soft and not hard or brittle.
Store the bars in an air-tight container for up to 5-7 days or freeze for up to 4 months.