5 from 24 votes
Carmelitas
Carmelitas are layered bars featuring an oat and flour crust topped with smooth caramel and semi-sweet chocolate chips. The crust is partially baked before adding the caramel layer made from melted caramel squares combined with cream and salt. After baking again, the bar is cooled thoroughly to stabilize the sticky caramel before cutting. This results in a chewy, sweet dessert bar with rich caramel and chocolate flavors balanced by the oat texture.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
16
servings
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories
% 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.