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Once upon a time we were snowed in for a week…and I cooked and baked for daaaaaaaays. And thank goodness because I made these Marshmallow Oatmeal Caramelitas and our lives have been forever changed. That sounds dramatic but I’m not kidding. These things are so good. The combination of the gooey caramel, melty chocolate, and creamy marshmallow is perfect against the oat and butter cookie base. Just make them already.
Marshmallow Oatmeal Caramelitas
1 1/2 cups unsalted butter, melted
1 1/2 cups sugar
3 Tbsp. molasses
2 Tbsp. vanilla
2 cups all-purpose flour
2 cups old-fashioned oats (not instant or quick cook)
2 tsp. baking soda
40 caramel squares, unwrapped
1/2 cup heavy cream
1 3/4 cups semi-sweet chocolate chips
10-12 large marshmallows, cut in half
Preheat oven to 350F and grease a 9 x 13 baking pan.
In a large microwave-safe mixing bowl: melt butter. Whisk in sugar, molasses, vanilla until smooth. Add flour, oats, baking soda, salt, and stir to combine.
Spread half of this mixture in the bottom of the prepared pan. Press it flat and set remainder aside. Bake 10 minutes.
In a large microwave-safe bowl: combine caramels and cream. Heat for 1 minute, stir. Repeat until the caramel has completely melted.
When the crust is done, remove from the oven and sprinkle with chocolate chips. Pour the caramel sauce over the chips. Place marshmallows all over the top of the caramel sauce. Top with the reserved oat and flour mixture.
Return pan to oven and bake 15 to 18 minutes or until edges are lightly browned the center is bubbling.
Let the bars cool completely before slicing. You can speed up the cooling process by putting them in the fridge for a few hours but they are very hard to slice if they get too cold! You can store them, covered, at room temperature.