5 from 6 votes
Caramelitas
Caramelitas are a seriously scrumptious cookie bar recipe made with oats and a decadent layer of caramel and chocolate inside. These unforgettable cookie bars are easy to make and freezer-friendly.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
16
bars
Calories:
366 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 cup light brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 12 Tablespoons butter melted, unsalted
- 2 teaspoons vanilla extract
- 38 caramels unwrapped (11 ounce bag)
- ⅔ cup heavy whipping cream
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
- Combine the flour, oats, brown sugar, baking soda and salt in a large mixing bowl. Pour in melted butter and vanilla, stir just until combined. Spoon half of the oat mixture into the bottom of the baking dish, pressing evenly into the bottom of the pan. Bake for 10 minutes.
- Combine unwrapped caramels with heavy whipping cream in a small saucepan. On medium heat, stir constantly until caramels are melted and sauce is creamy. Remove from heat and set aside.
- When cookie batter is done baking for ten minutes, remove from oven. Sprinkle immediately with chocolate chips then pour the caramel sauce over the chips.
- Add remaining half of the cookie dough to the top of the baking dish, crumbling it with your hands until it even covers the top of the caramel.
- Bake caramelita bars for an additional 15-18 minutes, until edges are brown and top is golden brown. Cool completely, then slice into bars.
Cup of Yum
Notes
- Store caramelitas in an airtight container at room temperature for up to 3 days.
- Freeze in airtight container for up to 3 months. Thaw overnight at room temperature.
- To make clean cuts, be sure to allow caramelita bars to cool completely.
- Let the butter cool before using it. For the best cookie dough texture, let the melted butter cool for a few minutes before using it.
- Keep stirring the caramel sauce. To avoid burning the caramel, stir the sauce mixture constantly while heating it. A wooden spoon is a good tool for the job.
- Press the crust into the edges, too. For nice outside edges on your bars, make sure you’ve pressed the bottom crust into all the edges and corners of the pan before baking it.
- Cool before cutting. Allow the caramelitas to cool completely before slicing them for neat and clean cuts. Remove the bars from the pan by lifting the parchment paper, and transfer them to a cutting board.
- Parchment makes it easy. Don’t skip lining the baking pan with parchment paper. It makes removing the bars from the pan easier and helps with cleanup.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1bar
Calories
366kcal
(18%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
36mg
(12%)
Sodium
209mg
(9%)
Potassium
172mg
(4%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
424IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 bars
Amount Per Serving
Calories 366
% Daily Value*
| Serving | 1bar | |
| Calories | 366kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 209mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.