Even after making them, I still don’t really understand what a Caramelita is. But I don’t ask questions. Whoever invented them is a genius. They kind of resemble a crumble stuffed with a snickers bar. Except hot. And I realize that the two together don’t sound particularly appealing, but I would never say no to either separately, so why not? It was either these or apple pie cookies, and out of the two, the most labor-intensive part of this recipe was opening a jar of caramel (over making pie crust). I managed.

These are really rich. Almost too much so. And I don’t mean to deter you, because what could be bad about butter, caramel, peanuts and chocolate? Just make sure you have a big glass of milk next to you while eating.

Oatmeal Peanut Caramelitas
from Gingerbread Bagels 

1 cup all purpose flour
1 cup quick cooking oats
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup unsalted butter, softened and cut into pieces
3/4 cup lightly salted peanuts
6 ounces semi sweet chocolate chips
3/4 cup caramel topping (ice cream topping)
3 Tablespoons all purpose flour

In a large bowl, mix together the flour, oats, brown sugar, baking soda and kosher salt. Add in the butter and cut the butter into the dry ingredients using a fork.

Lightly grease an 8 by 8 inch baking pan. Press half of the mixture in the bottom of the pan.

Bake at 350 degrees for 10 minutes. Then cool on a cooling rack for 15 minutes.

Put the peanuts on top of the crust. Then sprinkle the chocolate chips over the peanuts.

In a bowl, mix the caramel with 3 Tablespoons of flour. Pour over the chocolate chips.

Crumble the remaining oat mixture on top of the caramel.

Bake at 350 degrees for 17-20 minutes.

Cool completely before cutting into squares.

You can eat them at room temperature or you can also chill them in the refrigerator.