Caramelitas: it’s like chocolate caramel brownie meets oatmeal cookie. And let’s just say that there are sparks! Things go well . . . there’s a second date . . . and before you know it they are planning their wedding. They are a perfect match! The oatmeal layer contains butter and brown sugar which is unbeatable in and of itself. And then a layer of caramel and chocolate? Well, that is, just, perfection. I love these!!
32 Kraft caramels
½ c heavy cream
¾ cup butter, melted
¾ c brown sugar, packed
1 c flour
1 cup rolled oats
1 t baking soda
6 oz. semi-sweet chocolate chips
Unwrap caramels and place in saucepan with cream over low heat. Stir until melted and smooth. Set aside. Butter 8 x 8 pan*. Set aside. In separate bowl, stir together butter, brown sugar, flour, oats and baking soda. Spread half in bottom of pan. Bake at 350°F for 10 minutes. Remove from oven. Sprinkle chocolate chips on crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Bake another 13-15 minutes or until edges are slightly golden. Cool completely. Store and serve at room temperature.
*to make a 9 x 13 pan, double recipe
Source: Lulu the Baker
