Dawn Bitz From Grasshaven Outdoor shows us how to make Carmelitas.

3/4 cup butter, melted

3/ 4 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup all-purpose flour

1 cup whole-rolled old fashioned oats (not instant or quick cook)

1 teaspoon baking soda

pinch salt, optional and to taste

High quality caramel sauce

1/2 teaspoon salt, optional and to taste,

1 cup (6 ounces) semi-sweet chocolate chips

Directions:

Preheat oven to 350F.  Line an 8×8-inch pan with aluminum foil and spray with cooking spray.  In a large bowl, melt butter.  Add brown sugar, and vanilla  Mix until smooth.   In a separate bowl, mix flour, oats, baking soda, optional pinch salt, and stir until combined. Fold dry ingredients into wet.  Mixture will be quite thick.

Add half of the dough mixture to the pan creating an even and flat layer.

Bake for 10 minutes.  After 10 minutes, remove the pan from the oven and sprinkle chocolate chips evenly over the baked dough.  Pour caramel sauce over the chocolate.

Crumble the remaining oatmeal-brown sugar mixture over the top.  Return the pan to the oven and bake for about 15 to 18 minutes or until edges are lightly browned and center is bubbling slightly.  Allow the bars to cool completely before slicing and serving.  Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.