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Oatmeal Carmelita Bars

from Brown Eyed Baker

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup butter softened
  • 1 ½ cups brown sugar
  • 2 cups quick-cooking oats
  • 14 ounces caramel candies unwrapped
  • ½ cup milk
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans

Instructions

  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.