These chewy chocolate and caramel filled Carmelitas are easy to make and the most insanely delicious cookie bars I've EVER had the pleasure of making and eating.
Preheat the oven to 180C/350F and spray an 8x8 inch square pan with cooking spray. Place a strip of grease proof paper across the pan. Spray the centre of the grease proof paper and then place another strip across the other way, so you have 4 "grips" to help you lift the carmelitas out of the pan.
Make the dough first: Place the sugar, oats, flour, bicarbonate of soda and salt into a large bowl and stir briefly. Pour in the melted butter and then mix until a dough forms. It should come together into one big ball.
Split the dough in half and pat half of the dough into your prepared pan. I used the base of a cup to pat the dough into an even layer. Place in the oven for 10 minutes.
While the base is baking, create your filling: Place the caramels and double cream into a heat proof dish and microwave for 30 seconds, stir and then microwave for another 30 seconds, stir and then microwave in 10 second bursts, stirring between each, until the caramels are melted. You will need to give it a good stir to get the cream and caramel to combine into one smooth mixture.
Once the base has baked, sprinkle with milk chocolate chips, pour your caramel mixture on top and then crumble the remaining oat mixture over the caramel.
Bake for 15-20 minutes (mine took 18 minutes) until the top is golden and the caramel is bubbling, it will still look soft in the centre, that's fine, they'll set as they cool.
Leave the Carmelitas to cool completely in the pan before transferring to a cutting board and slicing into 12-16 bars. These bars are rich so you don't need a huge slice!
Carmelitas will keep in an airtight container, at room temperature, for 4 days.