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Carmelitas plated

Captain Cavedweller made some random mention of oatmeal cookies the other day so I made these (which was not what he had in mind, but exeptionally yummy, nonetheless).

These came together quickly, were easy to make, and I had everything I needed on hand to make them (bonus points!).

Ingredients for Oatmeal Carmelitas

Ingredients for Oatmeal Carmelitas

Start with oatmeal and flour, blending the two together.

Start with oatmeal and flour, blending the two together.

Add in butter and baking soda until well combined.

Add in butter and baking soda until well combined.

 

Press half the mixture into a greased 9 x 13 baking dish.

Press half the mixture into a greased 9 x 13 baking dish and bake for 10 minutes at 350 degrees

Sprinkle on chocolate chips.

Sprinkle on chocolate chips.

Cover chips with caramel topping and sprinkle on some sea salt. Crumble remaining crust over the top and bake at 350 degrees for bake for 15 minutes.

Cover chips with caramel topping and sprinkle on some sea salt. Crumble remaining crust over the top and bake for 15 minutes.

Remove from oven and cool before cutting.

Remove from oven and cool before cutting.

Oatmeal Carmelitas

2 cups flour

2 cups rolled oats

1 1/2 cups butter, melted

2 tsp, baking soda

1 cup caramel ice cream topping

1 bag (11 ounce) chocolate chips

1/2 tsp sea salt

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, oats, butter, and baking soda until well combined and crumbly.

Press half the mixture into a greased 9 x 13 baking pan and bake for 10 minutes.

Remove from oven and top crust with chips, caramel sauce and salt.

Crumble on the rest of the crust over the mixture (as evenly as possible) and return to the oven for 15 minutes.

Remove and cool before cutting and indulging!

She Who Loves Caramel and Chocolate Goodies

 

 

 

 

 

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