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Marilyn’s Carmelitas

  • Yield: 24 bars 1x


  • 2 cups flour
  • 2 cups oatmeal
  • 1 1/2 cups brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups butter, melted
  • 12 oz. milk chocolate chips
  • 1/2 jar Mrs. Richardson’s Butterscotch caramel (or just caramel sauce)


  1. Combine dry ingredients.
  2. Add in melted butter and stir until it becomes a dough.
  3. Press half the dough into a 9×13 greased pan.
  4. Bake at 325 for 17 minutes.
  5. Take out of the oven and pour chocolate chips on the crust.
  6. Then pour caramel sauce on top of the chocolate chips. (You can melt the caramel in the microwave to make it more runny. Just don’t burn it!)
  7. Then put the remaining 1/2 batter on top of the caramel. Return to the oven and bake for an additional 17 minutes.
  8. Take out and let it cool for 2-3 hours (or put it in the fridge to speed it up if you want to eat them quicker.)