Layers of rich chocolate, gooey caramel and buttery oats… Caramelitas are one of my families favorite cookie bars.  They are so easy to make and so gungy delicious, it’s hard to stop eating them. 

You can actually double this cookie bar recipe and put it in an 9×13 pan if you want to make more and share with the neighbors.  Seriously, you can’t go wrong with this caramel and chocolate treat. Just hit the 2x on the recipe below if you want to double!

These bars get even better the longer they sit, so it is better to make them the night before you want to serve them and just cover them with a small, clean towel once they have cooled a bit.  I know, I know… how are you supposed to resist eating them?  Trust me… they are worth the wait!

*Note, if you can’t find the Kraft caramel bits, you can substitute the regular Kraft caramels, unwrapped.  Also, I like to keep these in the refrigerator!  They are even yummier cold in my opinion!

1. Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.  
2. In a large bowl mix the oats, brown sugar, flour and baking soda until combined well.  Stir in the meted butter until you have a crumbly mixture.
3. Press half of the oat mixture in to a greased 8×8 pan. Bake at 350 for 10 minutes.
4. Sprinkle the chocolate chips over the baked base. 
5. Drizzle the caramel over the chocolate chips (they will be swimming in it.)  
6. Crumble up the remaining oat mixture into small chunks and gently cover the caramel.
7. Bake for 15 more minutes at 350. 
8. Let cool for at least 4 hours on a wire rack, but the longer the better. I try to leave it over night.  You can eat it earlier if you must, but be warned you will just have a gooey mess, not bars! 🙂