Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking dish with parchment paper. Set aside.
- For the caramel filling: In a medium saucepan, combine the heavy cream and caramels. Warm over medium heat, stirring continuously, until the caramels are completely melted. Remove from heat and transfer to a glass measuring cup or bowl. Let it cool slightly.
- To make the cookie layer: In a small bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, beat softened butter, granulated sugar, and brown sugar together until well-combined. Add the egg and vanilla extract and beat on medium speed for about 1 minute, or until light and fluffy.
- Gradually add the dry ingredients and mix on low speed until just combined. Stir in the oatmeal until evenly incorporated.
- Spread half of the cookie dough evenly into the prepared baking dish.
- Place the dish in the preheated oven and bake for 8 minutes. Remove the dish from the oven.
- Evenly sprinkle chocolate chips over the baked dough. Then, pour the caramel over the chocolate chips. Finally, sprinkle the remaining cookie dough over the caramel layer.
- Bake for an additional 22-25 minutes or until the top is lightly browned and the bars are slightly jiggly. Remove from the oven.
- Allow the bars to cool on a wire rack for at least 30 minutes before cutting. They will firm up as they cool but will be gooey when served warm. Cut into 9 or 16 squares and serve.
Nutrition
Notes
These Carmelitas are a perfect dessert for any occasion, offering a warm and gooey treat that everyone will love. They get firmer as they cool, but they remain irresistibly gooey when served warm!