Description
Deliciously chewy Carmelitas feature a buttery oat crust layered with gooey caramel and melted chocolate chips, topped with a golden oat crumble. These sweet bars combine rich caramel sweetness with the comforting texture of oats and chocolate for an irresistible treat perfect for any occasion.
Ingredients
Scale
Crust and Topping
- 2 cups (240 g) all-purpose flour
- 2 cups old-fashioned oats
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 1/2 cups (320 g) packed light brown sugar
- 2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- Cooking spray (for greasing pan)
Carmel Layer
- 1 (11-oz) bag soft caramels
- 1/4 cup whole milk
- Pinch of flaky sea salt
Chocolate Layer
- 2 cups semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking pan with cooking spray, then line it with parchment paper to prevent sticking and for easy removal.
- Mix Crust Ingredients: In a large bowl, combine the flour, oats, softened butter, brown sugar, vanilla extract, and kosher salt. Mix until the ingredients form just a crumbly, combined mixture. Reserve half of this oat mixture for topping later.
- Form and Bake Bottom Crust: Press half of the oat mixture firmly into the bottom of the prepared pan, creating an even layer. Bake it in the preheated oven until it just begins to turn golden brown, about 12 minutes. Once baked, remove from oven and set aside to cool for 10 minutes.
- Prepare Caramel Sauce: While the crust cools, place the soft caramels and whole milk in a small saucepan over low heat. Stir occasionally until the caramels fully melt and combine with the milk, about 12 minutes. Stir in a pinch of flaky sea salt for enhanced flavor.
- Assemble Layers: Scatter the semisweet chocolate chips evenly over the cooled crust. Pour the warm caramel sauce over the chocolate chips, gently spreading it to cover them completely. Then sprinkle the reserved oat mixture evenly over the caramel layer, pressing lightly to flatten it.
- Bake Carmelitas: Return the assembled pan to the oven and bake until the oat topping is golden and the caramel is bubbling around the edges, approximately 25 minutes. Remove from the oven and allow to cool completely in the pan before slicing into 12 squares.
Notes
- Make sure to line the pan with parchment paper for easy removal and cleaner slicing.
- Gently press the oat topping but avoid compacting too hard to maintain a crumbly texture.
- Allow the bars to cool fully before cutting to prevent caramel from oozing out.
- Store in an airtight container to keep bars fresh for up to 4 days.
- For extra flavor, consider sprinkling a little sea salt on top after baking.
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 380
- Sugar: 30g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
