Carmelitas
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Cooling Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
16
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Calories
339 kcal
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Course
Baked Goods
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Cuisine
American
Carmelitas
Description
The Carmelitas recipe involves creating a thick oat and flour mixture blended with melted butter and brown sugar, which forms both the base and top crust of the bars. After partially baking the bottom layer, a caramel sauce made by melting soft caramels with heavy cream and salt is poured over the crust. A topping of semi-sweet chocolate chips is then added before baking the whole ensemble again until set.
The caramel layer contributes a rich, creamy, and chewy texture contrasting with the slightly crispy oat crust and smooth chocolate melted on top. The bars hold together firmly once cooled but remain moist inside, offering a balance of sweet, buttery, and chocolaty flavors.
The recipe notes suggest using Werther’s Soft Caramels or similar caramel candies and mentions that the bars can be stored airtight at room temperature for up to a week or frozen for longer preservation. Prepping with foil-lined pans makes cleanup easier due to the sticky nature of caramel.
Ingredients
- ¾ cup butter melted (1 1/2 stick; I use unsalted butter but salted may be used)
- ¾ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old fashioned oats not instant or quick cook, whole-rolled
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- 35 caramel squares unwrapped (I used Werther’s Originals Soft Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chunks, combo
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
- Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
- Bake for 10 minutes. While it bakes, make the caramel sauce.
- In a large microwave-safe mixing bowl, combine the caramels* (see Notes below for caramel options), cream, salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts.
Notes
- Use soft caramels like Werther’s Originals for a smooth caramel layer; two bags are recommended for adequate coverage.
- Line the pan with foil to simplify cleanup as caramel is sticky and prone to sticking.
- Store bars airtight at room temperature for up to one week or freeze up to four months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 16 | |
| Calories | 339kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 270mg | 11% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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