Gluten-Free Carmelitas! Oatmeal cookie bars with a layer of melted caramel, chocolate, and pecans.
Use any recipe or store bought caramel sauce you like for these. For the flour, I like Bob's Red Mill 1-to-1 gluten-free baking flour in the blue bag.
Preheat the oven to 350F. Lightly grease an 9x13 inch pan.
Combine the oats, flour, psyllium (if using), brown sugar, baking soda, and salt in the bowl of a stand mixer. Mix to combine evenly. Add the butter and egg and mix to combine until crumbly.
Place ½ of the oat mixture in the bottom of the prepared pan. Press to make an even layer. Bake for 10 minutes.
Remove from the oven and sprinkle on the chocolate chips and pecans. Pour the caramel sauce over the chocolate and nuts. Take the remaining oat mixture and press it over the top. Bake for an additional 15-20 minutes, until the top is golden.
Allow the pan to cool, and refrigerate it until the caramel filling is set. Cut into bars and enjoy!
*I use Better Batter All-Purpose flour for special treats like this and it works great.*I use dairy-free chocolate chips from the brand Enjoy Life. Costco also sells a big bag of dairy-free chocolate chips.