These Brown Butter Carmelitas are a brown butter oatmeal cookie bar with a smooth and creamy chocolate caramel center. A treat you just can't resist.
Servings: 9-12 bars
11ouncepackage of caramel squaresunwrapped
1cupsemisweet chocolate chips
Heat a medium saucepan over medium-high heat. Cut 3/4 cup butter into slices and add to saucepan.
Whisk butter while it melts until butter turns brown and has a slightly nutty aroma. Remove from heat and let it cool to room temp.
Add caramels and cream into a small saucepan over low heat. Stir until melted and smooth, set aside.
Preheat oven to 350 degrees. Combine brown butter, brown sugar, flour, oats, and baking soda in a mixing bowl.
Press half of the oatmeal mixture into the bottom of an 8x8 pan. To fill a 9x13 pan, double the recipe. Bake for 10 minutes.
Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
Return to oven and bake for another 18-22 minutes, until the edges are lightly browned. Cool completely before cutting.
Return to oven and bake an additional 18-22 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting, this will take some time as the caramel needs time to set.
Once cooled and caramel is set, serve and enjoy! Store in an airtight container at room temperature.
*If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of caramel sauce, and omit the caramel squares and heavy cream. Also, if you want less chocolate use 2/3 of a cup.