Carmelitas

32 unwrapped caramels (Kraft)
1/2 cup heavy cream (not whipping cream, there is a big difference for this recipe)
1 cup flour
1 cup rolled oats
3/4 cup melted butter
3/4 cup brown sugar, packed
1 teaspoon baking soda
6 oz semisweet chocolate chips (we really like 1/3 cup of each white choc and semisweet chips, both Ghirardelli)

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 this mixture into the bottom of an 8 x 8" pan.
Bake at 350 degrees for 10 minutes.
Sprinkle chocolate chips over crust. For 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. You can put them in the fridge for a bit to help cool, however, they should not be served cold. Store and serve at room temp.

Source: Holly Coffee