CARMELITA Cookie Bars: Insanely Delicious

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Holy moly! You are going to LOVE these Carmelita Cookie Bars. Buttery oatmeal cookie on the bottom with layers of chocolate and caramel all topped with even more crumbly cookie. This is one treat you will be asked to make again and again! Make sure you have the recipe handy because I know you will get asked for it.

These Carmelita Cookie Bars are pretty simple to make, but they do take a little bit of time. Trust me though, they are so worth it! And I’ll even give you a little trick to help get those dang caramel wrappers off quickly.

Here’s what you’ll need to make CARMELITA COOKIE BARS:

• 2 cups flour
• 2 cups old-fashioned rolled oats
• 1/4 tsp salt
• 2 tsp baking soda
• 1 1/2 cups packed brown sugar
• 1 1/2 cups butter softened (3 sticks)
• 1 bag of semi-sweet chocolate chips (12 oz.)
• 70 caramels (about 20 oz.) unwrapped
• 1 cup heavy cream

Any brand of chocolate chip will do, but our favorite is Ghirardelli. Make sure that you use old-fashioned oats and not quick oats for this recipe.

Here’s a little hack to get those pesky caramel wrappers off more easily. Squeeze one end of the caramel where the wrapper folds and push it out the other side. This is way quicker than trying to find the little ends of the wrapper to unwrap them.

How about we make some?!

First things first. Let’s get the cookie dough going. Combine softened butter (mine was a little melted this time and it was fine), sugar, oats, salt, and baking soda in a bowl.

COOKIE DOUGH!

Stir together until just combined and press HALF of the mixture into the bottom of a 9×13 pan lined with parchment paper. The parchment will make it easy to remove the bars from the pan to cut into squares later. I like to use my Pampered Chef Baker’s Roller to make the dough even in the pan because it is such a handy little tool!

BAKING TIME!

Bake the cookie mixture at 350 degrees Fahrenheit for 10 minutes. While that is baking place the remaining half of the dough into the refrigerator. If you forget, it’s not a big deal, chilling the dough just makes it easier to crumble on top later.

Now you will want to get the caramel going. Place the caramels in a microwave-safe bowl and pour the cup of cream over the top. Microwave in 30-second increments, stirring each time, until smooth.

When the cookie is done baking, remove it from the oven and sprinkle it with chocolate chips while still warm, then pour the caramel over the top.

Remove the remaining cookie dough from the fridge and crumble it over the top of the caramel.

ALMOST DONE!

Bake at 350 for an additional 15-20 minutes until lightly browned then allow to cool completely before cutting. I know, that’s the hardest part! We think these Carmelita Cookie Bars are best cold, but they are also fantastic at room temperature. They are VERY rich and addictive, so we usually make them when we have people to share them with.

Can the recipe be halved?

Absolutely! Half of this recipe will fit beautifully in a 8×8 inch pan. Bake for the same time.

Who will you share them with?

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