Description
These Carmelitas bars are a delightful layered treat featuring a buttery oat crust, rich melted caramel, and a generous topping of semi-sweet chocolate chips. Baked to a golden perfection, they offer a perfect balance of sweet, chewy, and crunchy textures, making them a perfect dessert or snack for any occasion.
Ingredients
Scale
Cookie Mixture
- 3/4 cup salted butter, melted
- 2/3 cup brown sugar, packed
- 1 Tablespoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/4 cup rolled oats or old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt, divided
Caramel Filling
- 40 caramel squares
- 1/3 cup heavy cream
Topping
- 1 1/2 cup semi-sweet chocolate chips
- Remaining half of the cookie mixture (from above ingredients)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line and grease an 8×8 inch baking pan using parchment paper to prevent sticking and for easy removal.
- Make the Cookie Mixture: In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar and vanilla extract until thoroughly combined.
- Combine Dry Ingredients: Add the flour, oats, baking soda, and 1/4 teaspoon of salt to the butter mixture. Use a pastry cutter or fork to mix until the mixture becomes crumbly and well incorporated.
- Form the Base: Press about half of the crumbly mixture evenly into the bottom of the prepared baking pan to create the crust. Bake this base for 10 minutes until it is slightly set.
- Prepare the Caramel Filling: While the crust bakes, place the caramel squares, heavy cream, and the remaining 1/4 teaspoon salt into a large microwave-safe bowl. Heat on high for 1 minute, stir, then heat for another minute and stir again until the caramel mixture is smooth and fully melted. Heat carefully to avoid seizing.
- Layer the Chocolate: Once the crust is done baking, immediately sprinkle the semi-sweet chocolate chips evenly over the hot crust.
- Add the Caramel Layer: Pour the prepared caramel sauce evenly over the chocolate chip layer.
- Top with Remaining Crust: Sprinkle the remaining half of the oat mixture on top of the caramel layer, gently pressing or tapping down with your hand to form a firm topping.
- Bake the Bars: Return the pan to the oven and bake for another 15 minutes or until the top is lightly browned and set.
- Cooling and Slicing: Remove the pan from the oven and transfer to a wire rack to cool completely. For best results and to avoid caramel oozing, let the bars set at room temperature overnight or chill in the refrigerator for at least 3 hours before cutting into squares.
Notes
- Use parchment paper to line the pan for easy removal and to prevent sticking.
- Be careful heating the caramel mixture; avoid overheating to prevent the caramel from seizing.
- Allow the bars to cool completely or chill well before slicing for clean, neat squares.
- Store any leftovers in an airtight container at room temperature or in the fridge for longer freshness.
- Substitute salted butter with unsalted plus a pinch of extra salt if desired.
