Preparation
Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish or line it with parchment paper, leaving some overhang for easy removal.
Make the Caramel Sauce: In a small saucepan, combine the unwrapped caramels and heavy cream. Cook over medium-low heat, stirring constantly, until the caramels are completely melted and the sauce is smooth. Remove from heat and set aside.
Make the Oat Mixture: In a medium bowl, combine the melted butter, flour, oats, brown sugar, and baking soda. Mix until all ingredients are fully incorporated and form a crumbly mixture.
Form the First Layer: Press exactly half of the oat mixture firmly and evenly into the bottom of the prepared baking dish.
Pre-Bake: Bake this crust layer for 10 minutes. Remove from the oven (leave the oven on).
Add the Filling Layers: Immediately sprinkle the chocolate chips evenly over the hot crust. Next, slowly pour the warm caramel sauce over the chocolate chips, spreading it gently to cover. Finally, crumble the remaining oat mixture evenly over the top.
Final Bake: Return the dish to the oven and bake for an additional 18-20 minutes, or until the top is golden brown and the caramel is bubbly around the edges.
Cool Completely: This is the most important step! Allow the pan to cool completely on a wire rack. For best results and clean slices, refrigerate for at least 2-3 hours to fully set the caramel before slicing into bars.
Enjoy your delicious, homemade Caramelitas!
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