Description
This Carmelitas recipe features a delicious layered bar with a chewy oat and flour crust, topped with rich milk chocolate chips and gooey caramel made from individually wrapped caramels melted with heavy cream. Perfectly balanced with buttery, sweet, and slightly salty flavors, these bars make an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1½ cups all purpose flour
- 1½ cups old fashioned oats
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup salted butter, melted
- ¾ cup light brown sugar, tightly packed
Chocolate and Caramel Layer
- 1½ cups milk chocolate chips
- 11 ounces individually wrapped caramels
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Prepare Crust Mixture: In a large mixing bowl, combine the all purpose flour, old fashioned oats, baking soda, kosher salt, and light brown sugar. Mix the dry ingredients well.
- Add Wet Ingredients: Pour the melted salted butter and vanilla extract into the dry ingredients. Stir everything together until fully combined into a consistent dough.
- Press Crust Layer: Press about two-thirds of the dough evenly across the bottom of the prepared baking pan to form the base crust layer.
- Melt Caramel Sauce: In a microwave-safe bowl, combine the individually wrapped caramels (unwrapped) and heavy cream. Microwave in 20 to 30-second increments, stirring between each, until the caramels are completely melted and smooth.
- Add Chocolate Chips and Caramel: Sprinkle the milk chocolate chips over the crust layer evenly. Then pour and spread the warm caramel sauce over the chocolate chips carefully, making sure it covers them well.
- Top with Remaining Crust: Crumble the remaining one-third of the dough over the caramel and chocolate layers. Gently press to slightly adhere but maintain a crumbly texture.
- Bake the Carmelitas: Bake in the preheated oven for 25-30 minutes, or until the top crust is golden brown and the caramel has set slightly.
- Cool and Slice: Remove the baking pan from the oven and allow the bars to cool completely at room temperature before cutting into squares. This helps the layers firm up properly.
Notes
- Ensure caramel is melted slowly to avoid burning for a smooth sauce.
- Press the bottom crust firmly for better structure but keep the top crust crumbly for texture contrast.
- Use salted butter as it balances the sweetness well; if using unsalted butter, add a pinch more salt to dough.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For easier slicing, chill the bars after cooling.
Keywords: Carmelitas, caramel bars, chocolate caramel bars, oat bars, dessert bars, easy baking recipe