These Carmelitas were my undoing.
Decadent oatmeal layers sandwich a swirl of golden caramel and rich chocolate chips. And I totally served them with a giant scoop of vanilla ice cream. There may or may not have been hot fudge and whipped cream involved. I have no shame.
Adapted from Lulu the Baker
32 caramels, unwrapped (Like the square Kraft caramels.)*
1/2 cup heavy cream*
3/4 cup butter, melted
3/4 cup brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
1 cup semisweet chocolate chips
Spray an 8" x 8" square baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
In a small saucepan, combine caramels and heavy cream over medium low heat. Stir until smooth. Set aside.
In a separate bowl, combine butter, brown sugar, flour, oats, and baking soda.
Press half of the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove pan from the oven and sprinkle chocolate chips over the crust.
Pour the melted caramel over the chocolate chips. Crumble the remaining oat mixture over the caramel. Bake for an additional 15-20 minutes, until the edges are lightly browned. Cool completely before cutting into pieces and serving.
*Rumor has it you can use 1 1/4 cups store-bought caramel sauce in place of the melted caramels and heavy cream. I've never tested this out, but I'd love to know if anyone else has done it this way!