Carmelitas - Nance and Robyn make the same recipe
Dessert, Snack
Cuisine: With a name like that, it's gotta be Spanish! Italian? Oh, I don't KNOW.
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 32 caramel squares, unwrapped (OR 1⅓ c. Kraft Caramel Bits)
  • ½ c. heavy cream
  • ¾ c. butter, melted
  • ¾ c. packed brown sugar
  • 1 c. all-purpose flour
  • 1 c. rolled oats
  • 1 tsp baking soda
  • 6 oz. semisweet chocolate chips
Instructions
  1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. (If you prefer to use homemade or store-bought caramel sauce in place of the caramels & cream, use 1¼ c. of caramel sauce, and omit the caramels squares and heavy cream.)
  2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Mix well. Pat half of the oatmeal mixture into the bottom of an 8x8" baking pan.
  3. Bake at 350ºF for 10 minutes.
  4. Remove pan from oven and sprinkle chocolate chips evenly over crust. Pour caramel sauce over chocolate chips. Crumble the remaining oatmeal mixture over the top of the caramel.
  5. Return pan to oven and bake an additional 15 - 20 minutes, until the edges are lightly browned.
  6. Cool completely before cutting.
  7. Store and serve at room temperature - you can put the pan in the fridge to help with the cooling; it takes several hours at room temperature to cool completely.
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/carmelitas-nance-and-robyn-make-the-same-recipe/