Description
A delicious Carmelitas recipe featuring a buttery oat and flour base layered with rich milk chocolate chips and gooey caramel, all topped with a luscious caramel cream mixture. These bars are perfect for a sweet treat or dessert for any occasion.
Ingredients
Scale
Base Layer
- 1½ cups all purpose flour
- 1½ cups old fashioned oats
- 1 cup salted butter, melted
- ¾ cup light brown sugar, tightly packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Chocolate and Caramel Layer
- 1½ cups milk chocolate chips
- 11 ounces individually wrapped caramels
- ½ cup heavy cream
Instructions
- Prepare the Base Layer: In a large mixing bowl, combine the all-purpose flour, old fashioned oats, baking soda, and kosher salt. Stir in the melted salted butter, light brown sugar, and pure vanilla extract until the mixture is evenly combined and forms a crumbly dough.
- Form the Base in Pan: Press about two-thirds of the oat and flour mixture evenly into the bottom of a greased 9×13-inch baking pan to create a sturdy base layer.
- Add Chocolate Chips: Sprinkle the milk chocolate chips evenly over the base layer, ensuring complete coverage to create the chocolate layer.
- Prepare Caramel Sauce: Unwrap the caramels and place them in a small saucepan with the heavy cream over low heat. Stir continuously until the caramels are fully melted and the mixture is smooth and creamy.
- Pour Caramel Layer: Carefully pour the melted caramel and cream mixture evenly over the chocolate chip layer in the baking pan.
- Add Remaining Crumble: Sprinkle the remaining one-third of the oat and flour mixture evenly over the caramel layer to create a crumb topping.
- Bake: Bake the assembled Carmelitas bars in a preheated oven at 350°F (175°C) for approximately 25-30 minutes or until the topping is golden brown and bubbly.
- Cool and Serve: Allow the Carmelitas to cool completely in the pan on a wire rack before cutting into bars. This cooling step helps the layers set properly for easier slicing and serving.
Notes
- Ensure the caramels are melted slowly over low heat to prevent burning or separation.
- Use a greased or parchment-lined pan to prevent sticking and allow easy removal.
- For a firmer set, refrigerate the bars for an hour after cooling.
- You can swap milk chocolate chips with dark chocolate chips if preferred for a richer flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Carmelitas, caramel bars, oat bars, chocolate caramel dessert, homemade dessert bars, caramel chocolate bars