Carmelitas

image credit www.thebakerupstairs.com

INGREDIENTS

1. 32 caramel squares, unwrapped (I used caramel bits instead)
2. 1/2 cup heavy cream
3. 3/4 cup butter, melted
4. 3/4 cup brown sugar, packed
5. 1 cup flour
6. 1 cup rolled oats
7. 1 teaspoon baking soda
8. 6 ounces semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 350 and line an 8 x 8 or 9 x 9 pan with foil or parchment. Add the caramels and cream to a small saucepan over low heat. Heat, stirring frequently, until completely smooth, then set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of the prepared pan.
2. Bake 10 minutes, then remove the pan from the oven and sprinkle the chocolate chips over crust. Pour the caramel mixture over the chocolate chips. Crumble the remaining oatmeal mixture over the top of the caramel. Return the pan to the oven and bake for an additional 15-20 minutes, until the edges are lightly browned. Remove from the oven and allow to cool completely before cutting.

For  more detail www.thebakerupstairs.com