Oatmeal Caramelitas (with Gluten Free Option)

Oatmeal Caramelitas (with Gluten Free Option) 

1-1/2 cups old fashioned oats (use GF)
1/2 cup dark brown sugar
1 cup flour (I used Jules GF Flour)
3/4 teaspoon baking soda
12 Tablespoons butter (cold)
1/2 cup caramel topping
2 Tablespoons flour (I used Jules GF Flour)
1/2 cup chopped pecans
1/2 cup semi sweet or milk chocolate chips


Preheat your oven to 350 degrees. Combine oats, flour, brown sugar and baking soda.

Using a pastry blender cut butter into dry mix until the butter pieces are small.  If you don't have a pastry blender you can use a fork or your fingers (as long as you don't overwork the butter and make it warm.)

Line an 8 x 8 inch (or 9x9) baking dish with parchment paper.  I cut my 15" wide paper in half and laid one piece one way and the other piece the other.  

Press all but 1 cup of the mix into the bottom of the pan. 

Bake for 15 to 17 minutes or until it is golden brown.

Mix together flour and caramel topping.

Stir until smooth. The flour will help thicken the caramel as it bakes.

Mix together chocolate chips, nuts, and rest of the dry oat mixture.

Next time I will use mini chips.

 Drizzle caramel onto the bottom layer. 

Spread carefully until it is close to the edges.

 Sprinkle on the chocolate chip nut mixture.

 Spread on evenly. Pressing just a little bit.

 Bake for 15 to 17 minutes or until golden brown.

Cool completely before cutting.  If you are impatient as I was you can put it in the fridge to cool it faster.