Description
Carmelitas are deliciously gooey caramel bars layered with a buttery oat crust, rich melted caramel sauce, and topped with semi-sweet chocolate chips. This crowd-pleasing dessert combines textures and flavors into a delectably chewy and sweet treat perfect for any occasion.
Ingredients
Oat Crust and Topping
- 3/4 cup butter (melted, 1 1/2 sticks; unsalted or salted)
- 3/4 cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old fashioned oats (not instant or quick cook)
- 1 teaspoon baking soda
- 1/2 teaspoon salt (or to taste, optional)
Carmel and Chocolate Layer
- 35 caramel squares
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips or chunks (or a combination)
Instructions
- Prepare the pan: Preheat your oven to 350°F. Line an 8×8-inch baking pan with aluminum foil and spray with cooking spray for easy removal and cleanup. Set aside.
- Melt butter: In a large microwave-safe mixing bowl, melt the butter on high power for about 90 seconds until fully melted.
- Mix wet ingredients: Add the packed brown sugar and vanilla extract to the melted butter, whisking the mixture until smooth and well combined.
- Add dry ingredients: Stir in the all-purpose flour, rolled oats, baking soda, and optional salt until a thick dough forms.
- Form bottom crust: Transfer about half of the oat mixture into the prepared pan. Spread and smooth it evenly with a spatula or the back of a spoon to create a flat crust layer. Reserve the remaining mixture for topping.
- Bake crust: Place the pan in the oven and bake the crust layer for 10 minutes to set it slightly.
- Make caramel sauce: While the crust bakes, combine the caramel squares, heavy cream, and salt in a large microwave-safe bowl. Heat in 60-second bursts, stirring after each burst, until fully melted and smooth, about 4 to 5 minutes total. Alternatively, melt over medium-low heat on the stove, stirring continuously until smooth.
- Add chocolate layer: Remove the partially baked crust from the oven and evenly sprinkle the chocolate chips over the crust.
- Pour caramel layer: Slowly and evenly pour the warm caramel sauce over the chocolate chips, allowing the caramel to spread but not mix completely.
- Add oat topping: Crumble the reserved oat and brown sugar mixture evenly over the top of the caramel layer.
- Bake final bars: Return the pan to the oven and bake for 15 to 18 minutes or until the edges are lightly browned and the center is bubbling slightly. Sixteen and a half minutes is ideal.
- Cool and set: Allow the bars to cool completely in the pan at room temperature for up to 4 hours or overnight to let the caramel firm up for clean slicing. To speed cooling, refrigerate the pan covered with foil to avoid odors.
Notes
- Lining the pan with foil is highly recommended because caramel is very sticky and cleanup will be difficult otherwise.
- Use whole-rolled oats for the best texture; instant or quick oats will alter the final consistency.
- If you prefer, melt the caramels and cream on the stovetop over medium-low heat as an alternative to the microwave.
- Do not slice the bars while still warm to avoid a messy texture; allow them to cool thoroughly for clean cuts.
- You can use salted butter if desired, but reduce added salt accordingly.
