These Caramelita cookie bars are amazing! Gooey, chocolatey, buttery, caramely…what more could you ask for?! Everywhere I take these bars, they disappear in record time and everyone asks for the recipe.
Caramelita cookie bars have an oatmeal crust base that you bake, then they are layered with chocolate chips, homemade caramel sauce, and topped with the remaining buttery oat mixture.
I originally posted these Caramelita cookie bars back in 2007 and holy cow, I am so embarrassed by the picture! Look at this blurry thing. I am happy to say that my photography skills have come a long way since then!
Caramelita Cookie Bars Ingredients
- 48 soft caramels
- 1/2 cup heavy cream
- 2 cups old fashioned rolled oats
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 tsp baking soda
- 1 tsp salt
- 2 1/2 sticks unsalted butter, cut into small chunks
- 1 1/2 cups semisweet chocolate chips
Caramelita Cookie Bars Instructions
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper, leaving a two inch overhang on each short side.
Put caramels and cream in a small saucepan and cook over medium heat, stirring occasionally, until caramels are melted (about 5 minutes). Let cool.
In a large bowl, stir together oats, flour, brown sugar, baking soda, and salt. Blend in butter with a fork or your fingertips until mixture resembles coarse meal.
Press half of the mixture onto bottom of parchment-lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
Sprinkle crust with chocolate chips, then drizzle with the caramel mixture. Top with the remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
I know you will love these Caramelita cookie bars and everyone who tries one will love them too! Enjoy :)
Caramelita Cookie Bars
Buttery oat crust layered with gooey caramel and chocolate chips make the perfect oatmeal bar!
Ingredients
- 48 soft caramels
- 1/2 cup heavy cream
- 2 cups old fashioned rolled oats
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 3/4 tsp baking soda
- 1 tsp salt
- 2 1/2 sticks unsalted butter, cut into small chunks
- 1 1/2 cups semisweet chocolate chips
Instructions
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Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper, leaving a two inch overhang on each short side. Put caramels and cream in a small saucepan and cook over medium heat, stirring occasionally, until caramels are melted (about 5 minutes). Let cool. In a large bowl, stir together oats, flour, brown sugar, baking soda, and salt. Blend in butter with a fork or your fingertips until mixture resembles coarse meal. Press half of the mixture onto bottom of parchment-lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips, then drizzle with the caramel mixture. Top with the remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
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