Carmelitas
User Reviews
5
Carmelitas
Description
The Carmelitas recipe starts with a base of rolled oats mixed with flour, brown sugar, baking soda, salt, and butter. Half of this oat mixture is pressed into a baking dish and baked until set. A smooth caramel sauce is prepared by melting caramels with cream, which is poured over the partially baked base. Semi-sweet chocolate chips are spread evenly atop the caramel layer before adding the remaining oat mixture. The bars bake again, allowing the layers to meld into a chewy, sweet treat with a balance of soft caramel and crunchy oat textures. A sprinkle of flaky sea salt can be added for contrast.
The oat and brown sugar crust gives the bars a hearty texture that holds the luscious caramel and melting chocolate, creating layers that contrast between chewy and slightly crisp edges. Using old fashioned rolled oats contributes to this texture, as instant or steel cut oats would not offer the same result. The vanilla and butter enrich the oat crust, making it tender and flavorful.
These bars can be sliced into squares and served as a dessert or snack. They pair well with coffee or milk for a sweet indulgence. The recipe's layered approach ensures each bite has a mix of chewy oats, creamy caramel, and rich chocolate. If desired, topping with sea salt can enhance the caramel notes.
Note that only old fashioned oats should be used to preserve the intended texture; substituting instant or steel cut oats will alter the consistency. The recipe calls for melting caramels gently with cream to create a sauce that can be poured evenly. Lining the pan with parchment paper can aid in removing the bars for clean slicing after baking.
Ingredients
- 32 caramels , unwrapped (such as Kraft)
- 1/2 cup (120ml) heavy cream
- 1 cup (140g) all-purpose flour
- 1 cup (98g) rolled oats old fashioned
- 3/4 cup (170g) light brown sugar break up any clumps, packed
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 12 Tbsp unsalted butter cut into 1 Tbsp pieces
- 1 tsp vanilla extract
- 1 cup (184g) chocolate chips semi-sweet
- 1/2 tsp (scant) sea salt such as Maldon (optional, flaky
Instructions
- Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking dish (and optionally line with sheets of parchment paper if you'd prefer to lift bars out to cut, then butter parchment).
- Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine the two ingredients in a saucepan and melt over low heat), set aside.
- In a mixing bowl whisk together flour, oats, brown sugar, baking soda and table salt.
- Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat.
- Press half of the oat mixture evenly into the bottom of prepared baking dish (layer will be thin) then bake in preheated oven for 10 minutes.
- Remove from oven and sprinkle chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer.
- Sprinkle optional flaky sea salt evenly over caramel layer (if using), then sprinkle top evenly with remaining oat mixture.
- Bake in preheated oven 16 - 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator).
- Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.
Notes
- Use old fashioned rolled oats only; instant or steel cut oats will change the texture.
- Melt caramels gently with cream in short intervals or on low heat to avoid burning.
- Line the baking dish with parchment paper for easier removal and cleaner cuts.
User Reviews
Overall Rating
5
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