This is truly the best caramel oatmeal Carmelitas recipe ever! I am making these for a church function for my granddaughter who is leaving on a church mission. They typically have family and friends over for some snacks, fruit, and of course the good sweet stuff after church. These are so easy to make and most of the ingredients we all have in the pantry. They are moist, chewy and absolutely the best treat to take to any party or get-together. My mouth is watering just looking at the pictures I took. We can’t wait to cut into these babies!
I did have to pick up some chocolate chips today and it’s the first time I realized that the packages that used to be 12-ounces are now 11.5-ounces. They are a bit more expensive and the package is smaller. That’s how some of the retailers are doing it now.
Caramel Oatmeal Carmelitas Recipe:
- 1 jar Mrs. Richardsons butterscotch caramel sauce by the ice cream condiments
- 12 ounces of milk chocolate chips now they come in 11.5-ounce packages, but they still work
- 2 cups flour
- 1-1/2 cups brown sugar
- 2 cups old-fashioned oatmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups butter
Preheat oven to 325 degrees, grease a 9-inch by 13-inch pan and set aside. Combine the flour, oatmeal, brown sugar, soda and the salt. Melt the butter and pour it over the flour mixture and mix thoroughly. Scoop half of the flour mixture into the pan and flatten smoothly with your hand or spoon. Bake this pan for 17 minutes. After baking immediately remove the pan from the oven but leave the oven at 325 degrees. Next, you sprinkle the chocolate chips over this layer. Soften the caramel jar without the lid for about one minute. Pour the caramel over the chocolate chip layer and spread evenly with a spoon. The last step is to crumble the remaining flour mixture over this layer. Break up any large chunks and spread evenly to cover the caramel layer. Bake for another 17 minutes.
Here is the first picture with the dry mixture, melted butter, the fabulous caramel sauce and the chocolate chips.
This picture is after I baked the first pan for 17 minutes at 325 degrees with half of the dry mixture patted down in the greased pan. I used my pan like this one: All-Clad 59946 Stainless Steel Lasagna Pan with Lid Specialty Cookware, 14.5 by 11.75 by 2.5-Inch, Silver After you pull the pan out of the oven, you keep the oven at 325 degrees and sprinkle the chocolate chips over this layer, and then pour the caramel over the chocolate chips and spread evenly over that layer. The next layer you crumble the remaining dry mixture over that layer and spread it evenly to cover the caramel and chocolate chips. Return the pan to the oven and bake another 17 minutes. I have a printed recipe for you below.
This is the finished cooked pan with the caramel oozing out of the sides. Yummy!
I hope you try this recipe, it’s really a good one! May God bless you and your family. Thanks for being prepared for the unexpected. God takes care of those who take care of themselves.
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