Carmelitas are rich, indulgent bars made with a buttery oat crust, a gooey caramel center, and a layer of chocolate. These decadent treats are perfect for any occasion, offering a delightful combination of textures and flavors.
Ingredients
- Crust and Topping:
- ¾ cup butter, melted (1 ½ sticks; use unsalted butter for best results, but salted is acceptable)
- ¾ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old-fashioned oats (not instant or quick-cook)
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- Caramel Filling:
- 35 caramel squares, unwrapped (Werther’s Originals Baking Caramels recommended; if using smaller caramels, use a few more)
- ½ cup heavy cream
- Pinch of salt
- Chocolate Layer:
- 1 cup semi-sweet chocolate chips or chunks (a combination works well)
Instructions
- Prepare the Pan:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with aluminum foil and spray with cooking spray for easy cleanup due to the stickiness of the caramel. Set the pan aside.
- Make the Crust and Topping:
- In a large microwave-safe mixing bowl, melt the butter on high power for about 90 seconds.
- Add the brown sugar and vanilla extract to the melted butter, whisking until smooth.
- Add the flour, oats, baking soda, and salt. Stir until combined; the mixture will be thick.
- Press half of the mixture into the prepared pan to form an even, smooth layer. Set the remaining mixture aside.
- Bake the crust for 10 minutes.
- Prepare the Caramel Filling:
- While the crust bakes, prepare the caramel filling. In a large microwave-safe mixing bowl, combine the caramels, cream, and salt. Microwave on high in 60-second intervals, stirring after each, until the caramels are fully melted and the mixture is smooth. This will take about 4 to 5 minutes.
- Alternatively, melt the caramels and cream in a medium saucepan over medium-low heat, stirring nearly continuously until smooth.
- Assemble the Bars:
- After the crust has baked for 10 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crust.
- Slowly and evenly pour the caramel sauce over the chocolate layer.
- Crumble the reserved oat mixture evenly over the caramel layer.
- Bake and Cool:
- Return the pan to the oven and bake for an additional 15 to 18 minutes, or until the edges are lightly browned and the center is bubbling slightly.
- Allow the bars to cool completely in the pan before slicing, which can take up to 4 hours or overnight at room temperature. To speed up the cooling process, you can place the pan in the fridge, covering it with foil to prevent absorbing fridge odors.
Tips
- Patience is Key: Ensure the bars are completely cool before cutting to get neat, clean slices. Rushing this step will result in a gooey mess.
- Even Layers: Press the oat mixture firmly and evenly to create a sturdy base and topping.
- Microwave Caution: When melting caramels in the microwave, stir frequently to prevent burning and ensure a smooth mixture.
- Storage: Store leftovers in an airtight container at room temperature or in the fridge.
Enjoy your delicious, homemade Carmelitas!
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