Caramelitas

Buttery oatmeal bars filled with gooey chocolate and caramel.

Prep Time 25

Cook Time 25

Total Time 50

Yields servings

Preheat oven to 350 degrees Fahrenheit. Line a 9x9-inch square baking dish with parchment paper leaving a couple inches of overhang to easily lift the bars out of the pan to cut them.
Unwrap caramels and place in a small saucepan with the heavy cream. Set aside.
In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
Add the melted butter and stir until combined. Press half of the oat mixture into the bottom of the prepared pan. Bake at 350˚F for 8-10 minutes, until lightly golden.
Meanwhile, melt the caramels and heavy cream over medium-low heat. Stir frequently until completely smooth; remove pan from heat and set aside.
Remove the crust from the oven and sprinkle evenly with the chocolate chips. Pour the caramel mixture evenly over the chocolate chips. Crumble the remaining oat mixture over caramel. Gaps are ok. Press/flatten the oat mixture carefully into the hot caramel.
Return pan to oven and bake at 350˚F for an additional 15-20 minutes, until golden brown. Remove from oven and cool completely (about 2+ hours) before pulling the bars out of the pan to cut. This allows time for the caramel to set back up, or you'll have a big mess.

1 & 1/3 cups Kraft Caramel Bits can be substituted for the caramel squares.
Do NOT use quick oats. Use old-fashioned or rolled oats only.
To make in a 9x13-inch pan, simply double the amounts.
It takes a while (2+ hours) for the caramel to cool down enough to cut them into squares. Do not rush this.
Cover and store at room temperature for up to 1 week. You can freeze the bars in layers divided by parchment paper for up to 4 months. To thaw, place on counter overnight.