A nutty, chocolatey layer between brown sugar-oatmeal crusts, topped with melted, creamy caramel... Caramelita Bars 36 soft caramel candies 5 tablespoons evaporated milk 1 cup all-purpose flour 1 cup quick-cooking oatmeal 3/4 cup firmly packed brown sugar 3/4 cup butter, melted 1 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips 3/4 cup chopped pecans Preheat oven to 350°F. Grease a 13 x 9 x 2-inch baking pan. In a small saucepan, heat caramel candies and evaporated milk until smooth and creamy. Remove from the heat and set aside. Combine flour, quick-cooking oatmeal, brown sugar, baking soda and salt in a large mixing bowl; mix in melted butter to make dough. Press half of the mixture into prepared pan. Bake 10 minutes. Sprinkle chocolate chips and pecans over the dough. Top with the remaining dough and bake an additional 15 minutes. Remove from oven and top with caramel mixture, reheating as needed to obtain spreadable consistency. Refrigerate for 2 hours before cutting into bars. Makes 16 bars.
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