Carmelitas

Step 1

Preheat the oven to 350 °F (177 °C). Line and grease an 8X8 inch baking pan. (I use parchment paper because the caramel mixture is very sticky and can make the squares very difficult to remove.)

Step 2

Melt the butter in a large microwave safe bowl. Once this is melted, whisk in the brown sugar and vanilla.

Step 3

Stir in the flour, oats, baking soda and ¼ teaspoon salt. I like to use a pastry cutter to crumble it together well. You may also use a fork.

Step 4

Press about half of this mixture into the prepared baking pan. Bake this for 10 minutes.

Step 5

While this is baking, prepare the filling. Place the caramels, cream, and ¼ teaspoon salt into a large microwave-safe bowl. Stir them together. Heat on high power for 1 minutes. Stir again. Heat again for 1 minute and stir until the mixture is smooth. (Only heat as needed to get the mixture smooth otherwise it may seize.)

Step 6

When the crust is finished baking, evenly sprinkle the chocolate chips over it.

Step 7

Then pour the caramel sauce over the chocolate layer.

Step 8

Next, cover this with the remaining crust mixture. (Use your hand to sprinkle it on and then just tap it down lightly.)

Step 9

Place the baking pan back in the oven and bake for another 15 minutes or until lightly browned.

Step 10

Remove the pan to a wire rack and then allow to cool completely before slicing. (The caramel will all run out if you try to slice the bars while hot.) If you leave them at room temperature, you will probably have to allow them to set overnight. Or you may place the baking pan in the fridge for at least 3 hours.