Caramelitas
User Reviews
5
Caramelitas
Description
The recipe begins with a buttery oat mixture pressed into a parchment-lined pan and baked briefly to form a firm foundation. While the crust bakes, the caramel layer is prepared by melting unwrapped caramels with heavy cream until smooth, forming a gooey filling. This warm caramel mixture is spread over the baked crust. Then, milk chocolate chips are sprinkled on top to melt into a glossy chocolate topping as the bars finish baking.
The end result combines the chewy texture of oats with the sticky sweetness of caramel and the richness of melted chocolate. Cooling the bars fully before cutting is important to let the layers set and hold together. The use of parchment paper with overhanging edges aids in lifting the bars cleanly from the pan.
Though the recipe notes that a glass pan can be used instead of metal, baking times may be longer. Using a metal pan ensures the crust bakes evenly and crisply. These bars make a convenient dessert or treat with balanced textures and flavors.
Ingredients
- ¾ cup butter melted and slightly cooled, unsalted
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- ¾ cup light brown sugar tightly packed
- ½ baking soda
- ½ teaspoon salt
Filling
- 35 caramels unwrapped
- ½ cup heavy cream
- 1 ⅓ cups milk chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a 9x9 metal baking pan* with parchment paper -- use enough so that parchment paper hangs over the edges, this will make it easy to lift the bars out of the pan and cut them later on.
- Combine your melted butter and vanilla extract and stir until combined. Set aside.
- Prepare your dry ingredients by stirring together flour, oats, brown sugar, baking soda, and salt until well-combined.
- Add butter and stir until ingredients are combined.
- Press half of your oat/butter mixture evenly and firmly into the bottom of your prepared 9x9 pan and transfer to your 350F (175C) oven to bake for 8-10 minutes (until just lightly golden).
- Meanwhile, prepare your caramel filling by combining unwrapped caramels and heavy cream in a small saucepan over medium-low heat. Stir frequently until caramel is completely melted and mixture is smooth, then remove from heat.
- Once your first layer of the Carmelita is finished baking, remove from the oven and sprinkle evenly with milk chocolate chips.
- Pour caramel evenly over chocolate chips, and then scatter remaining oat mixture over the top of the caramel, you don't have to completely cover the caramel, gaps are OK. I like to gently press the oat mixture into the caramel but be careful not to touch the caramel as it's hot!
- Return to 350F (175C) oven and bake for another 18-21 minutes or until top is golden brown.
- Allow to cool completely, at least 1-2 hours, before removing from the pan and cutting and serving (if you dig in too soon you'll have a major mess on your hands, you need to allow some time for the caramel to re-set).
Notes
- Using a metal baking pan helps achieve a crisp crust, though a glass pan can be substituted; expect longer baking times with glass.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 355kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 152mg | 6% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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