Carmelitas

by

INSTRUCTIONS

First, cover your pan with parchment paper or aluminum foil. Then in a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork.

cover your pan with parchment paper or aluminum foil. Then in a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork.

Using a spoon and a fork, pat a little more than half of the crust mixture into your prepared pan and bake it for 10 minutes.

Using a spoon and a fork, pat a little more than half of the mixture into your prepared pan and bake it for 10 minutes. Remove the baked oat mixture from the oven and sprinkle it with chocolate chips.

While it is baking, prepare the caramel sauce. Add the unwrapped caramels and the heavy cream to a microwave-safe bowl. Microwave for 60-second intervals, stirring well after each interval, until the caramels are melted, and the sauce is smooth. Using a whisk towards the end of the melting process makes a smoother caramel sauce.

Remove the baked oat mixture from the oven and sprinkle it with chocolate chips.

Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown. Cool completely before cutting.

Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown. Cool completely before cutting. Once slightly cooled, you can speed the process up by placing the pan in the fridge.

With ten common ingredients and fifteen minutes of prep time, these Carmelitas are, without a doubt, one of our favorite bars.

Recipe Notes

  • Line your pan with parchment paper or aluminum foil sprayed with nonstick spray. The caramel sauce gets very sticky, and it tries to stick to the pan.
  • Quick oats can be substituted, but we prefer old-fashioned rolled oats for a chewier texture and finish.
  • Have the caramels unwrapped and ready to go before you start the recipe.
  • You can also make the caramel sauce on the stovetop over low heat, stirring very frequently until melted and smooth.
  • For a change of taste, try other chip flavors like dark chocolate, milk chocolate, white chocolate, or peanut butter.
  • Add chopped pecans, walnuts, peanuts, or macadamia nuts.
  • Store fully cooled bars in an airtight container on the counter at room temperature for up to 5 days or in the fridge for up to 8 days.

These easy Carmelita Bars are a caramel lover's dream come true, with soft gooey caramel and chocolate sandwiched between layers of buttery sweet oatmeal crumbs.

How to freeze Carmelitas

To freeze the whole dish, wrap it in two layers of plastic wrap followed by a layer of foil. Place on a level surface in the freezer and freeze for up to 3 months. Thaw on the counter overnight.

To freeze individual slices, cool completely, and slice into bars. Place the bars on a baking sheet covered with parchment paper. Place the baking sheet on a level surface in the freezer. Once frozen, layer them in an airtight container with parchment or wax paper between the layers because caramel can remain a little sticky even when frozen.

Cool the bars completely before slicing, or you will have a sticky, oozing mess. Once they have cooled a bit, you can place them in the fridge to speed up the process.

Carmelitas

These easy Carmelita Bars are a caramel lover’s dream come true, with soft gooey caramel and chocolate sandwiched between layers of buttery sweet oatmeal crumbs. These will quickly become your new favorite bar cookie.

Course: Dessert

Cuisine: American

Prep Time: 15minutes 

Cook Time: 30minutes 

Servings: 9 servings

Calories: 608kcal

Ingredients

  • Cookie Base
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • ¾ cup packed light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Caramel Sauce
  • 36 caramels unwrapped (Kraft brand)
  • ½ cup heavy cream

Instructions

  • Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper or aluminum foil sprayed with nonstick spray.
  • In a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork.
  • Using a spoon and a fork, pat a little more than half of the mixture into your prepared pan and bake it for 10 minutes.
  •  Meanwhile, add the unwrapped caramels and the heavy cream to a microwave-safe bowl. Microwave for 60-second intervals, stirring well after each interval, until the caramels are melted, and the sauce is smooth. Use a whisk towards the end of the melting process for a smoother caramel sauce.
  •  Remove the baked oat mixture from the oven and sprinkle it with the chocolate chips.
  • Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown.
  • Cool completely before cutting. Once slightly cooled, you can speed the process up by placing the pan in the fridge.

Notes

  • Line your pan with parchment paper or aluminum foil sprayed with nonstick spray. The caramel sauce gets very sticky, and it tries to stick to the pan.
  • Quick oats can be substituted, but we prefer old-fashioned rolled oats for a chewier texture and finish.
  • Have the caramels unwrapped and ready to go before you start the recipe.
  • You can also make the caramel sauce on the stovetop over low heat, stirring very frequently until melted and smooth.
  • For a change of taste, try other chip flavors like dark chocolate, milk chocolate, white chocolate, or peanut butter.
  • Add chopped pecans, walnuts, peanuts, or macadamia nuts.
  • Store fully cooled bars in an airtight container on the counter at room temperature for up to 5 days or in the fridge for up to 8 days.

Nutrition

Calories: 608kcal | Carbohydrates: 73g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 296mg | Potassium: 264mg | Fiber: 3g | Sugar: 49g | Vitamin A: 688IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2mg

Pages: 1 2

Leave a Comment