Description
Delight in these homemade Carmelitas, a perfect combination of buttery oat crust, gooey caramel, and rich chocolate in every bite. This recipe yields chewy, sweet bars that are a crowd favorite, combining rolled oats and a caramel-chocolate layer baked to perfection in an easy 3-step layering process ideal for dessert lovers and snackers alike.
Ingredients
Scale
Cookie Base and Topping
- 3/4 cup salted butter, melted
- 2/3 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 cups 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 cups 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, ideally with parchment paper to prevent sticking and to make removal easier.
- Make the Cookie Mixture: In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar and vanilla extract until well combined.
- Combine Dry Ingredients: Add the flour, oats, baking soda, and 1/4 teaspoon of salt to the butter mixture. Use a pastry cutter or fork to mix until crumbly and fully incorporated.
- Form the Base: Press about half of this mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes until slightly set.
- Prepare the Caramel Filling: While the crust bakes, place caramel squares, heavy cream, and the remaining 1/4 teaspoon salt in a microwave-safe bowl. Heat on high for 1 minute, stir, then heat another 1 minute until mixture is smooth and melted, stirring frequently to avoid seizing.
- Layer the Chocolate: Once crust is baked, immediately sprinkle the chocolate chips evenly over the hot crust.
- Add the Caramel Layer: Pour the prepared caramel sauce evenly over the chocolate chips layer.
- Top with Remaining Crust: Sprinkle the remaining oat mixture over the caramel layer, gently pressing or tapping down with your hand to form a topping.
- Bake the Bars: Return the pan to the oven and bake for another 15 minutes, or until the top is lightly browned and set.
- Cooling and Slicing: Remove from oven and place on a wire rack to cool completely. For clean bars and to prevent caramel from oozing, allow to set at room temperature overnight or chill in the fridge for at least 3 hours before slicing into 16 squares.
Notes
- Using parchment paper makes removal easier and keeps caramel from sticking to the pan.
- Do not overheat the caramel mixture to avoid it seizing.
- Letting the bars chill overnight or for a minimum of 3 hours helps firm up the caramel for easier cutting.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
