Caramel sauce, chocolate and oats make up this easy, delicious dessert everyone will love!
This recipe is a favorite in my husbands family. I’m sure most of you have made or eaten a Carmelita Bar. I’ve actually never tired the version where you melt caramel candy squares but I think I will cause it sounds amazing. This is basically that but super easy. No melting caramel. You simply pour ice cream caramel sauce over the oatmeal crust.
If you have never had these bars, you gotta try them! If you are a fan of oatmeal, caramel & chocolate you will love these bars!
And in the mean time, I will be snuggling this little guy who happens to be 3 weeks old today! We welcomed Connor to our family on October 13th. He was my biggest baby by almost 2 pounds. My first 2 were both 6 lb. 2 oz. (born almost 4 weeks early.) I made it to 39 weeks this time and he was 8 lbs. 7 oz. It is so fun having a new baby in the home (minus the lack of sleep part.) My nurse said it best,
“a new baby in the home is just magical!”
(My nurse was my neighbor growing up and is the sweetest person ever!)
- 1 cup brown sugar
- 2 cups flour
- 2 cups quick oats
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ cup butter, melted
- 1 (11.75 ounce) jar caramel ice cream topping
- 3 tablespoons flour
- ½ cup pecans, chopped (optional)
- 1 cup milk chocolate chips
- Pre-heat your oven to 350 degrees. Lightly grease a 9x13 inch pan and set aside.
- In a medium size bowl, mix together the sugar, flour, oats, salt, soda and melted butter until crumbly.
- Spread half of the mixture in the pan. Bake for 10 minutes and remove from oven.
- While that is baking, mix together the jar of caramel topping, 3 T. flour & pecans in a small bowl. Pour over the hot crust then sprinkle the chocolate chips on top.
- Crumble the rest of the crust mixture over the caramel and chocolate then bake for an additional 15 minutes. Bars are crumbly if eaten warm. Let cool for easier cutting.
If you prefer no nuts, you could omit them and just add more chocolate chips!
Recipe source: slightly adapted form Nana’s Cookbook.