Carmelitas
This is the best carmelitas recipe. It is outrageously delicious and so easy to make, delivering rich, buttery, caramel-loaded bars.
Servings: 12
Equipment
Ingredients
- 2 Cups all purpose flour
- 2 Cups old fashioned oats
- 1½ Cups unsalted butter at room temperature
- 1½ Cups brown sugar packed
- 2 Teaspoons vanilla extract
- ¼ Teaspoon salt
- 1 Cup soft caramels
- ¼ Cup milk
- 1 Cup semisweet chocolate chips
- cooking spray as needed
Instructions
- Grease a 9 x 13-inch baking dish with cooking spray. Line the bottom and sides of the pan with parchment paper. The cooking spray will help the paper to adhere to the sides and bottom. Preheat the oven to 350°F.
- In a large mixing bowl, mix the flour, old fashioned oats, butter, brown sugar, vanilla and salt. The mixture will be buttery and crumbly when you are done
- Press half of the oatmeal mixture into the bottom of your prepared pan. Set aside the remainder for now. Bake for 10 minutes.
- Remove from the oven and cool for 7 to 10 minutes.
- In a small saucepan, melt the caramels with the milk over a low heat. Stir continuously until the caramels have fully melted and the mixture is smooth.
- Pour the caramel over the baked crust and use a spatula to smooth it out evenly.
- Sprinkle the chocolate chips over the caramel sauce.
- Top with the remaining oat mixture. Bake for an additional 25 minutes or until the caramel is bubbling around the edges of the pan and the top has browned.
- Cool in the pan until it is room temperature before slicing and serving.
Notes
Use high quality ingredients: Choose high quality butter, chocolate, and caramel.
Line the pan: Line your baking pan with parchment paper, leaving some overhang. This makes it easier to lift the carmelitas out of the pan and cut them into neat squares.
Cool completely: Allow the carmelitas to cool completely before cutting. This helps them hold their shape and makes slicing easier.
Even layering: Spread each layer (oat mixture, caramel, chocolate chips) evenly.
Soft caramel: For a softer caramel layer, use regular or salted caramel sauce or melt soft caramels with a bit of cream instead of using hard caramel candies.
Line the pan: Line your baking pan with parchment paper, leaving some overhang. This makes it easier to lift the carmelitas out of the pan and cut them into neat squares.
Cool completely: Allow the carmelitas to cool completely before cutting. This helps them hold their shape and makes slicing easier.
Even layering: Spread each layer (oat mixture, caramel, chocolate chips) evenly.
Soft caramel: For a softer caramel layer, use regular or salted caramel sauce or melt soft caramels with a bit of cream instead of using hard caramel candies.
Nutrition
Calories: 602kcal | Carbohydrates: 75g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 112mg | Potassium: 250mg | Fiber: 3g | Sugar: 46g | Vitamin A: 733IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 3mg
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