Carmalitas

I didn't get pictures of this one. . .it went too fast.  Batch number one (yes there were multiple batches this weekend) was cooling on the counter and Fig after a busy morning at work came home, asked if he could have a snack. He took two pieces back to work!  They were finished that night by a group of friends we had over for games.  I made a double batch (9x13 size) for the Sunday school kids and that night one of the moms came over and said, "Mrs. Fig my son wants me to get the recipe of those bars you made!"

Carmalitas
Ingredients
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees 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 an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.