In a small saucepan over low heat, combine the unwrapped caramels and heavy cream. Stir continuously until the caramels are completely melted and the mixture is smooth and creamy. This should take about 5–7 minutes. Remove from heat and set aside to cool slightly while preparing the crust.
2️⃣ Make the Oat Crust
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal after baking.
In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla extract until combined and glossy.
Add the flour, oats, baking soda, and salt. Stir until the mixture forms a crumbly dough that holds together when pressed.
Press half of the oat mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes to set slightly before adding the filling.
3️⃣ Layer the Chocolate and Caramel
Remove the partially baked crust from the oven. While still warm, sprinkle the milk chocolate chips evenly over the crust.
Slowly pour the warm caramel mixture over the chocolate chips, spreading it evenly to cover.
Take the remaining oat mixture and crumble it over the caramel layer. It’s okay if some caramel peeks through — that’s what creates the signature gooey look of Carmelitas!
