These Monster Cookie Carmelitas combine two favorite desserts: carmelita squares and monster cookies into one gooey, chewy, outrageously delicious bar!
Preheat oven to 350℉. Line an 8x8 light metal square baking pan with foil or parchment paper, extending the sides of the foil or parchment paper over the edges of the pan. Spray with cooking spray; set aside.
In a medium bowl, mix together the melted butter, brown sugar, vanilla, oats, flour, and baking soda together until well blended. Press half of the dough into the prepared pan in an even layer. Bake for 10-12 minutes until just barely set. Remove from oven, but keep oven on.
While crust bakes, prepare your caramel filling. In a medium microwaveable bowl, add the caramel bits and heavy cream. Microwave on HIGH power for 30-40 second intervals, stirring until mixture is smooth and melted. Stir in the peanut butter and whisk until combined and cohesive.
Pour the caramel filling over the crust. Sprinkle evenly with both the chocolate chips and 1/2 cup miniature M&M's. Crumble the remaining oatmeal cookie dough evenly over the caramel filling layer. Sprinkle the remaining 2 Tbsp miniature M&M's over the top oatmeal cookie crust.
Bake for an additional 15-20 minutes or until the center is light golden brown and appears set. If it jiggles slightly, that's okay; but it should not be sloshing around in the pan. Cool completely to room temperature, then you may cut into squares or refrigerate for about an hour for easier slicing. I recommend serving these at room temperature due to the caramel.
Notes
I recommend using a regular peanut butter for this as opposed to the natural kind which I find to be too oily and cause separation. I like JIF or Skippy.