Description
Deliciously chewy and rich Oatmeal Carmelitas combine a buttery oat crust, gooey melted caramel, and a generous layer of semi-sweet chocolate chips. These bars are easy to prepare, bake quickly, and make a perfect treat for gatherings or an indulgent everyday snack.
Ingredients
Scale
Caramel Layer
- 1 package (11 ounces) caramels or caramel bits (Kraft caramels recommended)
- 1/2 cup heavy cream
Oatmeal Crust & Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup salted butter, melted
Additional Ingredients
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with non-stick spray or line it with foil for easy removal. Set aside.
- Melt Caramel: In a medium saucepan over low heat, combine the unwrapped caramels or caramel bits with the heavy cream. Stir continuously until the caramel melts completely and the mixture is smooth. Remove from heat to prevent burning.
- Mix Oat Crust: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, brown sugar, baking soda, and salt to combine evenly. Pour the melted butter over the mixture and stir thoroughly until fully combined into a crumbly dough.
- Bake Bottom Crust: Press half of the oat mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake in the preheated oven for 10 minutes to set the crust. Remove from the oven but keep the oven on.
- Assemble Layers: Sprinkle the semi-sweet chocolate chips evenly over the warm baked crust. Pour the melted caramel evenly on top of the chocolate chips. Then sprinkle the remaining oat mixture over the caramel layer, gently covering it but not necessarily sealing it fully.
- Bake Final Layer: Return the dish to the oven and bake for an additional 18 minutes, or until the top is lightly golden-brown and set.
- Cool and Serve: Remove from the oven and allow the Carmelitas to cool completely in the baking dish to let the caramel firm up. Once cooled, cut into 18 bars and serve.
Notes
- Use foil to line the pan for easier removal and cleaner cutting.
- For a different flavor, you can substitute semi-sweet chocolate chips with dark or milk chocolate chips.
- Ensure caramel is fully melted to get a smooth layer without lumps.
- Allow bars to cool completely before cutting to prevent them from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days.
