Description
These Carmelitas are decadent bars made with a buttery oat crust layered with melting caramel and chocolate chips. Perfectly baked until golden and set, they offer a delightful combination of chewy oats, creamy caramel, and rich chocolate. Ideal for dessert or a sweet snack, they require some patience for cooling but reward with irresistible, gooey goodness in every bite.
Ingredients
Scale
Base 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 Filling
- 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, ideally with parchment paper to prevent sticking and ease removal of the bars.
- Make the Cookie Mixture: In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar and vanilla extract until the mixture is well combined and smooth.
- 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 blend everything together until crumbly and thoroughly incorporated.
- Form the Base: Press about half of this oat mixture evenly into the bottom of the prepared baking pan to create the crust. Bake it in the oven for 10 minutes until it is slightly set but not browned.
- Prepare the Caramel Filling: While the crust bakes, place the caramel squares, heavy cream, and the remaining 1/4 teaspoon of salt into a large microwave-safe bowl. Heat on high power for 1 minute, stir, then heat for an additional minute and stir again until the caramel mixture is completely melted and smooth. Be careful not to overheat to avoid caramel seizing.
- Layer the Chocolate: Once the crust has finished baking, immediately sprinkle the semi-sweet chocolate chips evenly over the hot crust to allow slight melting.
- Add the Caramel Layer: Pour the warm caramel sauce evenly over the chocolate chips layer, spreading gently to cover the entire surface.
- Top with Remaining Crust: Sprinkle the remaining oat mixture over the caramel. Gently press or tap it down with your hand to form a uniform topping.
- Bake the Bars: Return the pan to the oven and bake for another 15 minutes or until the top is lightly browned and fully set.
- Cooling and Slicing: Remove the baking pan to a wire rack and allow the bars to cool completely. For best results, let the bars set at room temperature overnight or chill in the refrigerator for at least 3 hours. This helps the caramel set firmly and ensures clean, neat slices when cutting into squares.
Notes
- Using parchment paper in the pan is recommended to prevent caramel from sticking and to make removal easier.
- Make sure caramel is fully melted and smooth before pouring; overheating can cause it to seize.
- Cooling is critical; cutting too soon will cause caramel to ooze and bars to fall apart.
- These bars can be stored in an airtight container for up to 5 days at room temperature or refrigerated for longer freshness.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate depending on preference.
