Description
Carmelitas are delicious layered bars featuring a buttery oat crust, a gooey caramel and chocolate center, and a crisp oat topping. These easy-to-make treats combine the richness of caramel and chocolate with the wholesome texture of oats, perfect for a sweet snack or dessert.
Ingredients
Scale
Base & Topping
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup unsalted butter, melted
Filling
- 1 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate, chopped
- 40 soft caramels
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, light brown sugar, baking soda, and sea salt. Stir well to evenly distribute the ingredients.
- Add Melted Butter: Pour the melted unsalted butter into the dry mixture. Mix thoroughly until all the ingredients are fully coated and the mixture holds together slightly.
- Create Base Layer: Reserve two-thirds of the oat mixture and press it evenly into the bottom of the prepared pan using a spatula and clean, warm hands to create a smooth, compact layer.
- Bake Base: Bake this base layer in the preheated oven for 10 minutes to set it slightly.
- Prepare Caramel Sauce: While the base bakes, combine the soft caramels and heavy cream in a small saucepan over low heat. Stir continuously until the caramels melt into a smooth sauce. Remove from heat and set aside, reserving 2 tablespoons for drizzling later.
- Add Chocolate Layers: After the base has baked for 10 minutes, remove it from the oven. Evenly sprinkle the semi-sweet chocolate chips and chopped chocolate over the warm crust.
- Pour Caramel: Carefully pour the caramel sauce evenly over the chocolate layer.
- Add Remaining Oat Mixture: Sprinkle the remaining one-third of the oat mixture over the caramel and gently press down to create a topping.
- Final Bake: Return the pan to the oven and bake for 15 more minutes, or until the top layer turns a light golden brown and is set.
- Cool and Cut: Remove from the oven and allow the Carmelitas to cool and set in the pan for about an hour. Use the parchment overhang to lift them out, then cut into 12 equal bars with a sharp knife.
- Serve with Drizzle: Drizzle the reserved caramel sauce over the bars before serving for an extra touch of sweetness.
Notes
- Use parchment paper for easy removal and clean cutting of the bars.
- Warm hands help press down the oat mixture evenly.
- Reserve some caramel sauce to enhance presentation and flavor.
- Allow bars to cool fully so they hold their shape when cut.
- Store leftovers in an airtight container at room temperature for up to 3 days.
