One bite of these bars and you’ll be in crunchy, buttery ,chocolate. caramel and pecan heaven! They are rich and delicious. Good grief the flavors were made for each other. The oatmeal is buttery, slightly crispy and just melts in your mouth. The pecan pieces add a slight crunch. The semi sweet , milk chocolate chips and caramel melt into each other and give you this great taste that you have to savory while it’s in your mouth. Put all those things together and you’ve got one outstanding bar. This is made in a 13×9 inch pan but I promise you they won’t last long! The only change I made was out of necessity, I was out of brown sugar so I used light brown sugar. I was a little anxious to take pictures of the Carmelitas , so they were still a little warm when I cut them. Putting them in the fridge firms them up nicely. I wouldn’t change a thing about theses bars, they’re just to perfect! Enjoy!
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2 cups flour
2 cups quick cooking rolled oats
1-1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup plus 2 tablespoons butter, melted
14 oz. pkg. light caramels, unwrapped
1/3 cup light cream or milk
2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 cup chopped pecans, if desired
Preheat oven to 350 degrees. Grease 13×9-inch pan and set aside. In large bowl, combine flour, oats, sugar, soda and salt and blend. Add melted butter and mix until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.
In a small bowl, combine caramels and cream. Heat in microwave oven for 4-6 minutes on 50% power, stirring twice during cooking, until caramels are melted and mixture is smooth.
Sprinkle chocolate chips and pecans over crust in pan. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.
Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool 1-2 hours or until completely cooled. Cut into bars.
Here’s another delicious oatmeal bar recipe your family will love!