Description
These Carmelitas are chewy oat bars layered with rich caramel and semi-sweet chocolate chips, all nestled between a buttery oat crust. Perfect for a sweet treat, these bars combine the textures of a cookie base with gooey caramel and melty chocolate, making them an irresistible dessert or snack.
Ingredients
Scale
Oat Crust and Topping
- 3/4 cup salted butter, melted
- 2/3 cup brown sugar, packed
- 1 Tablespoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/4 cup rolled oats or old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt, divided
Caramel Layer
- 40 caramel squares
- 1/3 cup heavy cream
Chocolate Layer
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line and grease an 8×8 inch baking pan with parchment paper to prevent sticking and ease removal.
- Make the Cookie Mixture: In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar and vanilla extract until combined.
- Combine Dry Ingredients: Stir in the flour, oats, baking soda, and 1/4 teaspoon salt. Mix with a pastry cutter or fork until crumbly and fully incorporated.
- Form the Base: Press half of the mixture evenly into the bottom of the prepared pan to create the crust. Bake for 10 minutes until slightly set.
- Prepare the Caramel Filling: In a large microwave-safe bowl, combine caramel squares, heavy cream, and remaining 1/4 teaspoon salt. Microwave on high for 1 minute, stir, then microwave another minute. Stir until smooth and melted, avoiding overheating.
- Layer the Chocolate: Once crust is out of the oven, immediately sprinkle chocolate chips evenly over the hot crust.
- Add the Caramel Layer: Pour the warm caramel sauce evenly over the chocolate chips to seep through.
- Top with Remaining Crust: Sprinkle the remaining oat mixture over the caramel layer. Gently press or tap down to form an even topping.
- Bake the Bars: Return the pan to the oven and bake for 15 minutes or until the top is lightly browned and set.
- Cooling and Slicing: Remove from oven and cool completely on a wire rack. For best results, let it set overnight at room temperature or chill in the refrigerator for at least 3 hours to ensure clean slicing and prevent caramel seepage before cutting into 16 squares.
Notes
- Using parchment paper makes removing the bars easier and prevents caramel sticking.
- Microwaving the caramel mixture in short intervals prevents it from seizing.
- Letting bars set overnight or for several hours is essential to achieve clean slices and ideal texture.
- Oats can be rolled oats or old-fashioned oats for better texture.
- Can be stored in an airtight container at room temperature or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
