It’s almost the weekend! Yay! 

You guys, so much snow. So much cold. 

Y’all know I’ve been doing my snow dance since August but I really, really didn’t mean to wish these negative temps on us.

It’s November, Colorado! Get your act together!

We had a high of 7 yesterday.


Seven degrees.

That literally hurts. And, of course, Penelope (the husky) wants to go outside every 10 minutes when it’s snowing. This means that I have to stand there at the back door and watch her or else she’ll open the gate and leave. So I froze all day, standing in front of the back door, watching Penelope eat ALL THE SNOW.

I still love the snow though. I’d just love it a little more if it was, you know, 20 degrees out there. 

I made these bars the other night in preparation of what I thought was a definite snow day. Who doesn’t cancel school when it’s 3 degrees out and snowing like crazy?! We’ve had school canceled for much less around here.

But anyway, I wanted to have some treats on hand since I’m still off wine and I need something to get me through a day stuck in the house with all 3 of my children and the hairy child that throws herself at the back door 6 times an hour.

So good. They’re oatmeal bars with chocolate, pecans, and caramel in the center. I don’t know what it is but I’m just crazy about anything with oats right now and these are definitely my new favorite. And they’re super simple since you use the same dough for both the base and the topping. 

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Oatmeal Carmelita Bars
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 1 1/2 cups brown sugar
  • 2 cups quick-cooking oats
  • 14 ounces caramel candies unwrapped
  • 1/2 cup milk
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  1. Preheat oven to 350F. Line a 9x13-inch pan with parchment.
  2. In a mixing bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a separate mixing bowl, beat together butter and brown sugar until light and fluffy. Slowly add in the flour mixture and the oats and beat until just combined.
  4. Put half of the mixture into your prepared pan and press it down to cover the bottom of the pan, making sure there are no cracks. Bake for 10 minutes.
  5. While the base is baking, put the unwrapped caramels and milk in a small saucepan and heat over low heat, stirring until caramels are melted and everything is smooth.
  6. Once your base is out of the oven, sprinkle the chocolate chips and chopped pecans on top and then cover with the caramel mixture. Sprinkle the remaining dough on top, making sure the entire top is covered.
  7. Bake for another 15 minutes, until the top is lightly browned.
  8. Cool completely before cutting and serving.



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