https://www.bostongirlbakes.com/milk-chocolate-caramelitas/
Oatmeal dough
¾ cup (170 g) butter, melted
¾ cup (160 g) packed light brown sugar
2 tsps. vanilla extract
1 cup (120 g) flour
1 cup (100 g) rolled oats
1 tsp baking soda
½ tsp salt
1¼ cups semi-sweet chocolate chips
Caramel sauce
350g Millionaire soft caramel
- Make the caramel. It needs to be fluid when you're ready to pour it into the dessert.
- Preheat oven to 350°F (180°C).
- Line an 8×8-inch metal pan with parchment paper and grease the paper. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and vanilla until smooth.
- Stir in the flour, oats, baking soda, and salt, and stir until combined. Mixture will be thick.
- Add half of the cookie mixture to the prepared pan and smooth. Set the rest aside. Bake in the preheated 350°F for 15 minutes.
- After 10 minutes, remove the pan from the oven and sprinkle with the chocolate chips. Slowly pour the caramel over the chocolate, leaving a small border to the edge. (The caramel has a tendency to stick, so I make sure to not spread the caramel right to the edge.)
- Crumble the remaining oatmeal dough on top.
- Return the pan to the oven and bake for about 15-20 minutes, until the edges are lightly browned and the center is bubbling slightly. If using a glass pan, your bars may take slightly longer.
- Allow bars to cool completely, for 1 to 2 hours, in the pan before slicing and serving. This permits the caramel time to firm up. (Time may vary on cooling, and may take longer). You can speed up the process through refrigeration.
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