Carmelitas - Little Sunny Kitchen

Prep Time 15

Cook Time 25

Total Time 40

Preheat the oven to 350°F/180°C, line an 8x8 baking pan with parchment paper, and butter the parchment paper. Set aside.
In a microwave safe bowl, combine caramels with heavy cream and microwave in 30 seconds intervals stirring in between until the caramel is fully melted. You can also do this in a small saucepan over the stovetop.
In a mixing bowl, combine flour with oats, baking soda, and salt.
Add melted butter, brown sugar, and vanilla extract to the dry ingredients, and stir with a spatula until combined.
Press half of the cookie dough into the pan, and bake for 10 minutes.
Remove from the oven (keep the oven switched on), sprinkle the chocolate chips on top of the baked cookie layer, then pour the melted caramel on top of the chocolate chips. Then, crumble the remaining cookie dough on top of the caramel.
Return to the oven, and bake for 15-20 minutes or until the top is golden brown. Remove from the oven, and allow to cool on a wire rack. Slice and serve.

Serves either 9 large bars (a bit smaller than 3x3”), or 16 smaller ones (2x2”).
This recipe can be doubled, and baked in a 9x13" pan.
Add flaky sea salt to the top of the bars after they're done to make salted caramel bars!
To Store: Store these in an airtight container at cool room temperature or in the fridge for about a week, or freeze for up to 4 months.