About This Recipe
Have you ever said something that you thought was a sophisticated answer to a question, but it wasn’t? Bear with me.
I have always had a raging sweet tooth. One now legendary family story about me is when we drove to California one Christmas vacation when I was about 16. My mom and I had made tons of Christmas cookies to take with us. We were driving a station wagon, which may seem like an offhand remark, but plays a major role in this legend.
So with five of us, my parents were in the front seat, and my two sisters and I took turns sitting in the back seat and in this little space in the “way back,” as we called it, amidst all the luggage.
I loved the “way back” spot because it was private and I could read in peace.
Now, during one of my stints in the “way back” I discovered that the Christmas cookies were in a package right next to me.
So…
I ate all of them.
Yes.
All of them.
I don’t really remember much of that vacation, but it’s safe to say I wasn’t very popular.
And yet, I remained 120 pounds.
Go figure.
So, the thing I said I thought was sophisticated and wasn’t? Someone asked me if I liked dill or sweet pickles. I said sweet just because I thought it was more sophisticated. And that person said, “well, that figures. You have the biggest sweet tooth of anyone I have ever known.”
Which brings me to this recipe.
Oatmeal Carmelitas are, quite honestly, the best bar cookie in the world. Because of my raging sweet tooth, I could eat a whole pan. I haven’t, but I could.
But I thought I could make them better. So this recipe was born. It’s the Oatmeal Carmelita chocolate chips, caramel, and oatmeal streusel topping on a brownie. Drooling? You should be. These bars are to die.
Enough talking. Go make them.
Just don’t eat them all in the back of a station wagon.
Steps
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1
Done
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Preheat the oven to 350°F. Spray a 13" x 9" baking pan with nonstick baking spray containing flour. |
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2
Done
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Combine the unwrapped caramels and heavy cream in a small microwave-safe bowl. Microwave on high power for 3 minutes. Remove the stir until smooth. |
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3
Done
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Now combine the brownie mix, water, oil, and eggs in a large mixing bowl and mix for 50 strokes. Spread in prepared pan. Bake for 27 minutes. |
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4
Done
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While the brownies are baking, combine the oatmeal, flour, brown sugar, and baking soda in a medium bowl and mix well. |
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5
Done
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Add the melted butter and mix until crumbly. |
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6
Done
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When the 27 minutes are up, take the brownies out of the oven. Sprinkle with the chocolate chips. |
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7
Done
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Pour the caramel carefully and evenly over the chocolate chips. Take your time. |
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8
Done
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Then sprinkle the oatmeal streusel mixture over all. |
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9
Done
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Return the pan to the oven and bake for another 18 minutes - no more. |
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10
Done
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Let the brownies cool completely on a wire rack. Store covered at room temperature for as long as they last - should be about a day or two. |
