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Chocolate caramel oat bars

Carmelitas with freshly milled flour

Chocolate, caramel, oat bars. Soft and gooey. Easy recipe, no stand mixer needed!
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Prep Time 20 minutes
Cook Time 30 minutes
Chill time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 bars
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 3/4 cup melted butter, unsalted or salted
  • 1 1/4 cup soft white wheat, 175g
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp salt, if using unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 5 oz caramels (I use kraft caramel bits)

Equipment

  • 9x9" pan

Method
 

  1. Grease a 9x9" pan with coconut oil or cooking spray. Preheat oven to 350°. Mill your wheat and set flour aside.
  2. In a large bowl mix together the oats, flour, melted butter, salt, brown sugar, and, baking soda.
    1 cup rolled oats, 3/4 cup melted butter, unsalted or salted, 1 1/4 cup soft white wheat, 175g, 1/2 cup brown sugar, 1 tsp. baking soda, 1/2 tsp salt, if using unsalted butter
  3. Press half of the oat mixture into the prepared 9x9" dish. bake for 10 minutes.
  4. While the crust is baking make the caramel sauce. In a small saucepan combine the soft caramels and heavy cream. Cook over low heat stirring continuously until everything is smooth and the caramel has melted. Put aside.
  5. After the crust is done sprinkle the chocolate chips evenly over the crust. Pour the caramel sauce over the chocolate chips. Spread the remaining oat mixture over top of the caramel layer. Bake for another 20 minutes.
  6. Allow to cool completely before slicing. I cool on the counter for 1-2 hours then place in the fridge to cool even more. Store in the fridge.

Notes

Some desserts taste better served warm. This one isn't one of them. Make sure to cool completely before eating. 
Store this in the fridge
To use all purpose flour use 1 cup of flour instead