Description
Easy Carmelitas are delicious layered bars made with oatmeal cookie layers, a rich caramel filling, and a chocolate layer, perfect for satisfying your sweet tooth.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 1 bag (11 oz) soft caramel candies, unwrapped
- ½ cup heavy cream
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips (optional)
Instructions
- Prepare the Baking Pan: Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Oatmeal Mixture: In a large bowl, combine melted butter, brown sugar, and vanilla extract. Stir until smooth.
- Add the Dry Ingredients: Mix in flour, rolled oats, baking soda, and salt until a crumbly dough forms.
- Bake the Bottom Crust: Press half of the oatmeal mixture evenly into the prepared baking pan. Bake for 10 minutes until lightly golden. Remove from the oven.
- Prepare the Caramel Sauce: In a small saucepan over low heat, combine the unwrapped caramel candies and heavy cream. Stir continuously until melted and smooth. Add salt and mix well.
- Add the Chocolate: Sprinkle the semi-sweet chocolate chips evenly over the warm baked crust. Add milk chocolate chips if desired.
- Pour the Caramel: Slowly pour the melted caramel mixture over the chocolate chips, spreading it evenly while leaving a small border around the edges.
- Add the Top Layer: Crumble the remaining oatmeal mixture evenly over the caramel filling. Leave some small gaps so the caramel can peek through.
- Bake Again: Return the pan to the oven and bake for another 15–20 minutes, or until the top is lightly golden brown and the caramel is bubbling around the edges.
- Cool Completely: Remove from the oven and allow the bars to cool at room temperature. Refrigerate for about 1–2 hours to help the caramel set.
- Slice and Serve: Lift the bars out using the parchment paper. Cut into 16 squares with a sharp knife and serve.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Melt the caramel slowly over low heat to prevent scorching.
- Do not skip the initial baking of the bottom crust.
- Leave small gaps in the top oatmeal layer to create the classic caramel pockets.
- Refrigerate before slicing for clean, neat bars.
- For extra flavor, sprinkle flaky sea salt over the caramel before adding the top layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg