Carmelitas

Ingredients

• 1 3/4 cups flour
• 2 cups oatmeal (rolled oats)
• 1 1/2 cups brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, melted
• 14 ounces vanilla caramels, unwrapped
• 1/3 cup heavy cream
• 2 cups semisweet chocolate pieces
• 1 cup unsweetened baking chocolate, chopped
• 1 cup chopped pecans
• 6 vanilla caramels, for drizzling
• 1/3 cup semisweet chocolate chips, for drizzling

Directions

1. Heat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper.
2. In a mixing bowl, combine flour, oats, brown sugar, soda and salt. Stir in melted butter and mix until crumbly.
3. Press half of the mixture on the bottom of the prepared pan. Sprinkle with the semisweet chocolate, unsweetened chocolate and chopped pecans.
4. In a small saucepan, combine the caramels and heavy cream. Cook over low heat, stirring constantly, until melted and smooth (this can be done carefully in the microwave).
5. Pour the caramel over the chocolate and pecans in the pan. Crumble the reserved oatmeal cookie dough over the caramel layer.
6. Bake for 23 minutes until light brown. Cool completely on a wire rack.
7. Once cooled, melt the caramels and chocolate chips set aside for drizzling and drizzle over the bars.