Oatmeal Carmelita Bars
 Source Brown Eyed Baker Recipe Added: 7/22/2013
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Preheat oven to 350F. Butter a 9x13 baking dish. In bowl, whisk together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter and brown sugar on medium speed until fluffy, about 3 minutes. Reduce speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low just to combine. Spread half of dough into baking dish and press evenly. Bake 10 minutes, then remove from oven. Combine evaporated milk and caramels in saucepan over medium-low heat. Stir constantly until caramels are melted in a thick sauce. Cool while cookie base is baking.
Once out of oven, sprinkle cookie base evenly with chocolate chips and pecans, then pour and spread evenly caramel sauce over all. Sprinkle remaining cookie dough evenly over the top of the caramel-chocolate-nut mixture. Return to oven, baking about 15 minutes until topping is lightly browned. Cool to room temperature and then refrigerate 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator. |
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| Notes In place of caramel candies, try pouring a jar of caramel ice cream topping over crust before baking. | |||||
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