Description
Carmelitas are indulgent layered bars featuring a buttery oat crust, rich melted caramel, and a chocolate chip topping. Baked to golden perfection, these sweet bars combine chewy caramel and velvety chocolate for a delightful dessert or snack. Perfect for parties, potlucks, or anytime you crave a decadent treat.
Ingredients
Scale
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 Filling and Topping
- 40 caramel squares
- 1/3 cup heavy cream
- 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 caramel sticking and enable easy removal.
- 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 smooth and fully 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 well 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 the caramel squares, heavy cream, and the remaining 1/4 teaspoon salt in a large microwave-safe bowl. Heat on high for 1 minute, stir, then heat another minute and stir until the mixture is melted and smooth to avoid seizing.
- Layer the Chocolate: Once the crust is baked, immediately sprinkle the chocolate chips evenly over the hot crust so they soften.
- Add the Caramel Layer: Pour the prepared caramel sauce evenly over the layer of chocolate chips.
- Top with Remaining Crust: Sprinkle the remaining oat mixture over the caramel, gently pressing or tapping down to form a firm 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 the pan to a wire rack and let cool completely before slicing. For clean bars and to prevent caramel oozing, set at room temperature overnight or chill in the fridge for at least 3 hours before cutting into squares.
Notes
- Using parchment paper helps remove the bars easily and prevents sticking.
- Microwave the caramel mixture carefully to avoid burning or seizing.
- Allow bars to chill fully for neat slices and to let the caramel set firmly.
- Rolled oats add a chewy texture while all-purpose flour keeps the base sturdy.
- Store bars in an airtight container at room temperature or refrigerate for longer freshness.
