I know this is my third cookie recipe this week but I promise that nobody in my house ate all of these! We were doing a cookie exchange and so I thought this would be a great way to try out some different cookie recipes without eating them all by myself. Don’t get me wrong I had my fair share but not 8 dozen.
Brown eyed baker posted these on her blog and when I saw the layer of caramel I knew this would be my favorite. This is a very sweet and rich bar which I loved. Simple to make since it is all in one pan. I am sure you will fall in love with it just like I did.
Oatmeal Carmelita Bars
~ 2 cups flour
~ 1 tsp. baking soda
~ 1/4 tsp. salt
~ 1 cup butter, at room temperature
~ 1 1/2 cups brown sugar
~ 2 cups quick-cooking oats
~ 14 ounces caramel candies, unwrapped
~ 1/2 cup evaporated milk
~ 1 cup semisweet chocolate chips
~ 1 cup chopped pecans
1. Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish and set aside.
2. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour, baking soda, and salt until fully incorporated. Add the oats and mix on low briefly to just combine.
3. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from the oven.
4. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
5. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
6. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
7. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
8. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
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