Do you ever have a day where by the time you leave work you get so tired of dealing with people that if one more person says something stupid to you that you might literally haul off and hit them because you’re already imagining how they’d react? Or maybe this day you’re driving home & its the person driving in front of you on your short drive that single handedly makes you sit through every light …on your way & you think very seriously about just hitting them with your car and hope for the best? Sometimes those days turn into an opportunity for me to make a U-turn and go somewhere fun and spend $ I shouldn’t because my mind believes that my heart needs to gain something to make up for said terribly shitty day.
This has been one of those days, however, instead of hitting a co-worker or wreckin gmy car and injuring self and others I decided to bake. Lucky you it’s Carmalitas! Also known as the best cookie bar in the world-the universe- the galaxy! It just feels good eating this cookie- because it manages to awaken every taste bud you have honestly. It’s a perfect marriage of Oatmeal chocolate chip cookies meets caramel and doesn’t disappoint with texture! It has my favorite textures- gooey, crunchy, soft, crumbly… and the caramel is the delicious stickiness that holds it all together!
So, stop what you’re doing and go go find these ingredients in your kitchen! I bet you have most of them.
30 ish caramels unwrapped (I used Werther’s Baking Caramels 9 ounce bag)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips (okay I may have used 8 ounces)
Parchment for the Pan, 8×8 or 9×9 Pan.
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. It will look like this & you’ll have to taste it and be sure it’s acceptable of course.
I used a piece of square parchment paper to cover my pan -you don’t want them to stick! Pat half of the oatmeal mixture into the bottom of an 8×8″ or 9×9″ pan. Bake at 350 degrees for 10 minutes.
Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. They’ll be amazing because you’ll smell them as soon as they’re ready & be like holy crap I want to eat t hem but, you’ll have to wait because the caramel will literally burn your mouth to a point where you may need a trip to the ER.
Here’s the super duper important tip; you have to let them COMPLETELY COOL before you attempt to cut them. They can’t even be luke warm. Mine cooled for about 8 hours before I cut them & you should plan for at least 6. You’ll need to use something to break into the carmel as it will settle on the edges. (This is such a good quality!) I used a bench knife- See how I’ve gone around that one side and you see the caramel separating? That’s what you’ll need to proceed to cutting!
At this point you’ll be about to lose your mind to get them into your belly! If you’re really generous you’ll actually share the corner pieces because they’re the best!!
If you don’t make these soon I’ll be bummed for you- because they really do make bad days better & they will disappear with a quickness! My lifegroup cleaned the plate!
I can’t wait to hear how much you love these- PIN them NOW so you don’t have to search for the recipe when you crave them again or just scroll down & PRINT the recipe!
All my love.
- 9 Ounces Baking Caramel (Unwrapped I recommend Werthers!)
- 1/2 cup heavy cream
- 3/4 cup butter, melted
- 3/4 cup brown sugar, packed
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 6 ounces semisweet chocolate chips
- Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; 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 an 8x8" or 9x9 pan.
- Bake at 350 degrees for 10 minutes.
- Remove pan from oven and sprinkle chocolate chips over crust.
- Pour caramel mixture over chocolate chips.
- Crumble remaining oatmeal mixture over caramel.
- Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
- Remove from oven and cool completely before cutting. (at least 4 hours!)