Carmelitas – Chocolate Caramel Cookie Bars

1 1/2 cups butter, melted
1 1/2 cups brown sugar, packed
2 cups flour
2 cups rolled oats
2 teaspoon baking soda

12 oz jar of Caramel topping (I used 3/4 c. of the Smuckers 12.25 oz jar caramel topping)
12 ounces milk chocolate chips – I used Ghirardelli chocolate chips and I think they make a huge difference! YUM!

Preheat oven to 350 degrees. Next, mix melted butter, brown sugar, flour, rolled oats, and baking soda to make the “crust” mixture. Use butter spray or butter to grease 9×13 glass pan.  Pat down half of the crust mixture into the bottom of the pan and bake for 10 minutes. Remove pan from oven and sprinkle in the chocolate chips, then drizzle caramel over the chocolate chips. Crumble remaining crust mixture over the top and bake for an additional 15-20 minutes until the top is golden brown, Let cool completely and cut into bars.  Serve at room temperature. The caramel takes quite a while to cool down so allow time for that if you are serving them same day.

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