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Fabulous Oatmeal Carmelitas

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1-1/2 packages 11 ounce bags caramels, unwrapped
1/3 cup light cream
2 cups quick cooking oatmeal
1/3 cup toffee bits
2 cups all purpose flour
1-1/2 cups brown sugar
1 teaspoon baking soda
1 cup plus 2 tablespoons butter, melted
1 (12 ounce) package semisweet chocolate chips
1 cup milk chocolate chips

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Fabulous Oatmeal Carmelitas

  • Serves 24
  • Easy

About This Recipe

Everyone knows about this bar cookie recipe. What most people don’t know is that when it first came out, Kraft caramels came in a 14 ounce package.

Now that package is only 11 ounces.

Which changes the recipe.

So I increased the caramel in this recipe, and this version is most true to the original. But I made some more changes, of course.

A little bit more butter makes the crumbly streusel more cohesive, so the bars are easier to cut. I left out the nuts and added more chocolate because – well, chocolate! And I added a little bit of crushed toffee to the streusel for more caramel flavor.

All I can say is that this is my favorite bar cookie recipe of all time. And it will be yours too!



Preheat the oven to 350°F. Spray a 13" x 9" pan with nonstick baking spray containing flour. Unwrap the caramels and combine with the light cream in a medium microwave-safe bowl.


Microwave the caramel mixture on high power for 1 minute; remove and stir. Continue microwaving for 1 minute intervals on 70% power, stirring after each interval, until the mixture is smooth. Set aside.


Put 2 tablespoons of the oatmeal and the toffee bits in a food processor. Process until the particles are fine.


Combine the toffee mixture with the rest of the oatmeal, the flour, brown sugar, and baking soda in a large bowl and mix.


Add the melted butter and stir until everything is moistened.


Pat half of the oatmeal mixture into the bottom of the prepared pan. Sprinkle with all of the chocolate chips. Then drizzle with the caramel mixture.


Top with the remaining oatmeal mixture.


Bake for 18-22 minutes or until the caramel is bubbling around the edges of the pan. Cool completely on a wire rack, then cut into bars.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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