After all the talk was through about the amazing novel we had read, I offered these tasty treats to all the ladies. Everyone eagerly took one and they disappeared before the pan had even gone all the way around the room. I felt bad that those few ladies didn’t get to try any, and I promised to bring them again the following month, in a double batch! Check out what they are saying about this recipe over at Spend with Pennies:
“They’re one of my all time favorite bars with a thick buttery oat crust loaded with chocolate and caramel!”
After making these myself, I don’t know how they aren’t everyone’s favorite!
Ingredients
2 cups Gold Medal all purpose flour
1¾ cups Quaker quick cooking oats
1½ cups Domino packed brown sugar
1 teaspoon baking soda
1 cup butter, melted
14 oz caramels, unwrapped
⅓ cup milk
1½ cups semi sweet chocolate chunks
1 cup milk chocolate chips
Instructions
Preheat oven to 350 degrees. Line a 9×13 pan with foil, grease well and set aside.
In a large bowl, combine flour, oats, brown sugar and baking soda. Stir in butter until well mixed.
Press half of the oat mixture into the prepared pan. Top with chocolate.
Microwave milk and caramels at 70% power until smooth (about 3-4 minutes), stirring as needed.
Pour caramel over the chocolate and crust. Sprinkle remaining oat mixture over top gently pressing to stick. Bake 20-25 minutes.
Cool completely before cutting.
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Quick Tip: Store these in an air tight container to keep them fresh.
Thanks again to Spend with Pennies for this super sweet recipe.
Please, please give names to your recipes. That is the only way I can see if I have it already! And gives me a title for my recipe card.
They are called Oatmeal Carmelitas. Hope that helps.
I’ve made these for years, but instead of the trouble of working with wrapped caramels my recipe uses 3/4 cup caramel ice cream topping mixed with 1 tablespoon of flour.
great tip. thank you
Thanks. Want to make these, but don’t have the caramels. I do have caramel ice cream topping.
What do you use for the chocolate chunks?
I use semi sweet chocolate chips.
Tom,
That’s what I use also. I never use the milk chocolate but I guess it’s a matter of taste.
What is the name of the book you raved about?
The Broken Way. Great read!
What is the name of the book you raved about? Two of my favorite things, eating and reading.
Can you use carmel topping instead of the actual carmels. And if so..how much?
I wouldn’t. I have made this for years and I think the caramel topping would be way too runny.
I’ve made these with Smuckers caramel ice cream topping for many years – 3/4 cup but stir in 3 tablespoons of flour. That makes it thicken up enough. It doesn’t come out runny at all.
Do you use both chips and chunks in the same layer?
I absolutely hate recipes that I can not print. Poor site!!
Highlight the recipe and click on “print selected section” when your print screen comes up. Easy as a Sunday morning, Pat.
Copy and paste.
You can print anything that that way.
Easier to use a 12 oz jar of caramel ice cream topping and stir in 4 TBLS of flour. I have made these for years. A family favorite!
zzzzzzzzzzzzzzzz Well I’ll give you this much… you at least try to make these mundane recipes sound interesting enough so people will click on them…and noooooo I have not posted this comment before….. you probably have any negative sounding comments (true as they are) to be filtered thru
Hmmm, I wonder what “D” stands for. I can think of something 🙂
when I a clicked on print, it said it would take 7 pages to print, forget it!!!
Been making these for years, just a tad differently. I bake the crust for 8 minutes, then add the caramel and chocolate chips and bake for another 15 min. My recipe doesn’t call for chocolate chunks, but they might be added next time after seeing this. I got my recipe out of an old cookbook, and they are called Caramel Chip Bars. Yummy!
I don’t like caramels… but I think it sounds good without them… Any changes you would suggest?
NEVER COOK IN FOIL!!!!! USE PARCHMENT PAPER INSTEAD…