Carmelitas

4.85 from 13 votes

Carmelitas are oatmeal bars filled with gooey caramel and rich milk chocolate—each bite is perfectly layered and delicious!

Prep Time15

Cook Time30

Setting Up36

Total Time45

Course: Dessert

Cuisine: American, Vegetarian

Keyword: carmelitas

Servings: bars

Author: Chelsea Lords

Cost: $9.13

Equipment

Baking pan 9 x 9-inch
Hand mixer

Ingredients

3 cups Werther's Original Soft Caramels unwrapped
1/3 cup heavy cream
12 tablespoons unsalted butter softened
3/4 cup light brown sugar packed
1-1/4 cups flour
1 cup old-fashioned oats
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/4 cups milk chocolate chips see note 1

US - Metric

Instructions

Preheat the oven to 350℉. Lightly grease a 9 x 9-inch baking pan and line with parchment paper, leaving an overhang for easy removal later.
In a pot over medium-low heat, combine the unwrapped caramels and heavy cream. Stir with a wooden spoon until completely smooth, then set aside to slightly cool and thicken.
In a large bowl, mix together the room temperature butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt using electric hand mixers until a thick dough forms. Divide the mixture in half and press half of it into the prepared pan.
Bake the base for 8 minutes, then remove from the oven. Sprinkle the chocolate chips evenly over the crust. Pour the melted and slightly cooled caramel over the chocolate chips, gently smoothing it into an even layer.
Crumble the remaining oatmeal mixture over the caramel layer but don't press it down. Bake for another 13–18 minutes until the edges are lightly browned and the top is set.
Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into bars. These bars are best enjoyed within 2–4 days, store in an airtight container.

Video

Notes

Note 1: I love milk chocolate chips in this recipe, but if you prefer less sweetness or like dark chocolate more, go for semi-sweet or dark chocolate chips instead.

Storage: Keep bars in an airtight container at room temperature for 4–5 days. Stack bars with parchment paper between each layer in an airtight container or resealable plastic bag. Freeze for up to 2 months.

Nutrition