Carmelitas
User Reviews
5
Carmelitas
Description
The Carmelitas recipe uses a mixture of old-fashioned oats, all-purpose flour, brown sugar, melted butter, and vanilla for the base crust, which is pressed into a pan and partially baked. While the crust bakes, caramel squares are melted with heavy cream and salt to create a smooth caramel sauce. Once the crust is set, chocolate chips are spread evenly over it, and the caramel sauce is poured on top. The bars are baked again briefly to meld the layers.
Once baked, the bars should be cooled completely before cutting to prevent the caramel from becoming too liquid and messy. The resulting dessert features a crisp oat crust combined with a gooey caramel center and rich pockets of melted chocolate, offering textural contrasts and sweet flavors in each bite.
Using old-fashioned oats rather than quick oats preserves texture, and lining the baking pan with parchment paper makes removing the sticky bars easier. The recipe recommends storing the bars in an airtight container at room temperature for up to one week, or freezing them for up to two months.
Ingredients
- 3/4 cup butter salted, melted
- 2/3 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1 1/4 cups old fashioned oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt divided in half
- 11 oz caramel squares or caramel bits; bag
- 1/3 cup heavy cream
- 1 1/2 cups chocolate chips semi-sweet
Instructions
- Preheat the oven to 350 degrees. Line and grease an 8X8 inch baking pan. Parchment paper is highly recommended as caramel can be sticky.
- Melt the butter in a large microwave safe bowl. Once this is melted, whisk in the brown sugar and vanilla. Then stir in the flour, oats, baking soda and ¼ teaspoon salt. A pastry cutter works well for this.
- Press about half of the mixture into the prepared baking pan. Bake this for 10 minutes.
- While this is baking, prepare the caramel. Place the caramels, cream, and ¼ teaspoon salt into a large microwave-safe bowl. Stir them together. Heat on high power for 1 minutes. Stir again. Heat again for 1 minute and stir until the mixture is smooth. (Only heat as needed to get the mixture smooth.) If using caramel bits, heating time will likely be reduced.
- When the crust is finished baking after ten minutes, remove from oven and evenly sprinkle the chocolate chips over it. Be careful the pan will be hot. Then pour the caramel sauce over the chocolate layer.
- Cover the caramel with the remaining crust mixture. Use your hand to sprinkle it on and then just tap it down lightly. Again, take care as the pan in hot. Place the baking pan back in the oven and bake for another 15 minutes or until lightly browned.
- Remove the pan to a wire rack and then allow to cool completely before slicing.
Notes
- Use old-fashioned oats rather than quick oats to retain a chewy texture.
- Line your baking pan with parchment paper to prevent caramel from sticking.
- Heat caramel gently just until smooth to avoid burning or graininess.
- Cool bars fully before cutting to keep caramel from leaking.
- Store the Carmelitas in an airtight container at room temperature for up to a week or freeze for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 199mg | 8% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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