You will never forget your first Carmelita. This is an oatmeal chocolate chip cookie meets caramel gooey goodness in bar form. Always a crowd favorite and a holiday must.

4 cups all-purpose flour
  2teaspoon baking soda
  1/2 teaspoon salt
  4 sticks of butter, at room temperature
  3 cups light brown sugar
4 cups quick-cooking oats
28 ounces caramel candies, unwrapped
1 cup evaporated milk
2 cups milk chocolate chips

Preheat oven to 350 degrees F. 
Spray jelly roll pan with non-stick cooking spray.
Whisk together the flour, baking soda and salt; set aside.
Using your stand mixer, cream together butter and brown sugar about 3 minutes. 
Reduce the speed to low and slowly add the flour mixture.
 Add the oats and mix on low briefly to just combine.  Do not over-mix.
Spread and press half the dough into the jelly roll pan until you have an even layer.
 Bake for 10 minutes, then remove from oven.

While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. 
Stir the mixture constantly until all the caramels are melted and you have a thick sauce.

Once out of the oven, sprinkle the cookie base evenly with chocolate chips, then carefully pour the caramel sauce over the cookie base and chocolate. 
Spread the caramel into an even layer.

Sprinkle the remaining cookie dough over the top of the caramel for an even coating over the whole dish.

Return to the oven, baking for another 15 minutes.
Once out of the oven, cool to room temperature and then refrigerate 2 hours or overnight. 
Cut into squares and serve. 
Store leftovers in an airtight container at room temperature or in the refrigerator.

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