Description
Oatmeal Carmelitas are deliciously chewy bars layered with a buttery oat crust, gooey caramel, and melty chocolate chips. This treat combines the wholesome texture of oats with rich caramel and chocolate for a perfect sweet snack or dessert.
Ingredients
Scale
Caramel Layer
- 1 package (11 ounces) caramels or caramel bits (Kraft caramels recommended)
- 1/2 cup heavy cream
Oat Crust and Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup salted butter (melted)
Chocolate Layer
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with non-stick spray or line it with foil for easy removal later. Set the dish aside.
- Melt the Caramel: Unwrap the caramels or use caramel bits and place them in a medium saucepan. Add the heavy cream. Cook over low heat, stirring constantly until the caramel is fully melted and smooth. Remove from heat to prevent burning.
- Make the Oat Mixture: In a medium bowl, whisk together flour, oats, brown sugar, baking soda, and salt until combined. Pour the melted butter over the dry mixture and stir until everything is evenly moistened.
- Bake the Bottom Crust: Press half of the oat mixture firmly into the bottom of the prepared baking dish to form an even crust layer. Bake in the preheated oven for 10 minutes. Remove the crust from the oven but keep the oven on.
- Assemble Layers: Evenly sprinkle the semi-sweet chocolate chips over the baked crust. Pour the melted caramel sauce evenly over the chocolate chips, then sprinkle the remaining oat mixture loosely on top. It does not need to cover all the caramel completely.
- Bake the Bars: Return the baking dish to the oven and bake for 18 minutes, or until the top appears light golden brown and set.
- Cool and Serve: Remove from the oven and allow the Carmelitas to cool completely in the pan before cutting into bars. This helps the layers to set and makes slicing easier.
Notes
- Line the baking dish with foil for easier removal and cleaner slicing.
- Use salted butter to complement the sweetness and balance flavors; if using unsalted butter, add a pinch more salt.
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- Double the recipe for a larger batch using a 9×13-inch pan, adjusting bake times as needed.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free caramel and cream alternatives.
