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Caramelitas Recipe

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★★★★★

5 from 116 reviews

Carmelitas are chewy, layered dessert bars featuring a buttery oat base, a rich caramel center, and a topping of melted chocolate and crumbly oat mixture. These bars combine the warm flavors of brown sugar, vanilla, and caramel with the satisfying texture of oats, resulting in an irresistible treat perfect for any occasion.

Ingredients

Scale

Base and Topping

  • ¾ cup unsalted butter, melted (1 ½ sticks)
  • ¾ cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Carmel Sauce

  • 35 caramel squares, unwrapped (Werther’s Originals Soft Caramels recommended)
  • ½ cup heavy cream

Topping

  • 1 cup semi-sweet chocolate chips or chunks

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil and lightly spray it with cooking spray. This step ensures easy removal and prevents sticking.
  2. Mix the Base: In a microwave-safe bowl, melt the butter (about 90 seconds on high). Whisk in the brown sugar and vanilla extract until smooth. Add the flour, oats, baking soda, and salt and stir until a thick, cohesive mixture forms.
  3. Form the First Layer: Press half of the oat mixture evenly into the prepared pan using a spatula or the back of a spoon. Bake this base layer for 10 minutes to set and develop flavor.
  4. Make the Caramel Sauce: While the base bakes, place the unwrapped caramel squares and heavy cream into a large microwave-safe bowl. Heat in 60-second intervals, stirring after each, until the mixture is smooth and fully melted (about 4 to 5 minutes). Alternatively, melt the caramel and cream on the stove over medium-low heat, stirring constantly to prevent burning.
  5. Assemble the Layers: Remove the partially baked base from the oven. Evenly sprinkle the semi-sweet chocolate chips across the hot base. Slowly pour the warm caramel sauce over the chocolate, gently spreading it to cover evenly. Then crumble the remaining oat mixture on top to form the final layer.
  6. Bake Again: Return the pan to the oven and bake for 15 to 18 minutes, or until the edges turn lightly golden and the center becomes slightly bubbly, indicating the layers have set.
  7. Cool and Set: Allow the Carmelitas to cool completely in the pan. This cooling step is essential for clean slicing. For quicker setting, cover the pan and refrigerate for about 2 hours until firm.
  8. Slice and Enjoy: Once cooled and firm, lift the bars out using the foil, cut into squares or bars, and serve. Enjoy the perfect balance of chewy oats, silky caramel, and melted chocolate in every bite.

Notes

  • Using parchment paper instead of foil can also work for lining the pan.
  • For a quicker caramel melting method, use a double boiler instead of a microwave or stove.
  • Carmelitas can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Ensure the caramel sauce is warm but not too hot when pouring over the chocolate to prevent the chocolate from seizing.
  • Optional: sprinkle a pinch of sea salt on top of the caramel layer before adding the oat crumble for a salted caramel twist.

Keywords: Carmelitas, caramel bars, oat bars, chewy dessert bars, caramel chocolate bars

Find it online: https://tastemadebyclara.com/caramelitas-recipe/