Salted Caramel Carmelitas


·     3/4 Cup Butter, melted

·     3/4 Cup Light Brown Sugar, packed

·     1 Tablespoon Pure Vanilla Extract 

·     1 Cup Flour, all purpose

·    1 Cup Old Fashioned Rolled Oats

·    1 Teaspoon Baking Soda

·    Pinch of Salt

Caramel Sauce for Center

·     1 Bag of Baking Caramels (40 pieces)

·     2 Tablespoons Jackson Morgan Southern Cream, salted caramel 

·     1/2 Cup Heavy Cream

·     Pinch of Salt 

·     1 Cup Semi-sweet Chocolate Chips


1. Preheat the oven to 350 degrees. Line a 8 x 8 inch pan with aluminum foil or parchment paper. Spray with non stick spray. 

2. In a large bowl, whisk together the melted butter, brown sugar, vanilla. Add in the flour, old fashioned oats, baking soda, and salt. Stir well. 

3. In the lined pan, add in half the mixture and smooth with a spoon so it is even. Bake for 10 minutes. 

4. While the mixture is baking, prepare the caramel sauce. Melt the caramels, heavy cream, and Jackson Morgan in a small saucepan over low-medium heat. Stir constantly until well combined and melted. Once melted, remove from heat and add in the pinch of salt. 

5. Remove the pan from the oven and sprinkle with chocolate chips, then pour the caramel sauce over the chocolate chips. Next pour the remaining mixture from step 2 on top. Bake for 15-20 minutes until center is bubbly. 

6. Allow bars to cool. Place in refrigerator for 30 minutes before cutting. Store in the refrigerator. Cheers! 

*Adapted from Averie Cooks