Description
Deliciously chewy Carmelitas featuring a buttery oat crust, gooey salted caramel layer, and melty semisweet chocolate chips, baked to golden perfection. This treat combines rich flavors and textures perfect for dessert or a sweet snack.
Ingredients
Scale
For the Crust and Topping
- 2 cups (240 g) all-purpose flour
- 2 cups old-fashioned oats
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 1/2 cups (320 g) packed light brown sugar
- 2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- Cooking spray
For the Caramel and Chocolate Layer
- 1 (11-oz) bag soft caramels
- 1/4 cup whole milk
- Pinch of flaky sea salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking pan with cooking spray, then line it with parchment paper for easy removal later.
- Mix Crust and Press: In a large bowl, combine the flour, oats, softened butter, brown sugar, vanilla extract, and kosher salt. Stir until the mixture is crumbly but combined. Press half of this oat mixture firmly into the bottom of the prepared pan to form the crust. Set the remaining oat mixture aside for topping.
- Bake the Crust: Bake the pressed crust in the preheated oven for about 12 minutes, or until it just begins to turn golden brown. Remove from oven and let cool for 10 minutes to set.
- Melt Caramel: While the crust cools, place the soft caramels and whole milk in a small saucepan over low heat. Stir occasionally until the caramels melt completely and the mixture is smooth, about 12 minutes. Remove from heat and stir in a pinch of flaky sea salt to enhance the flavor.
- Assemble Layers: Sprinkle the semisweet chocolate chips evenly over the baked crust. Pour the warm caramel evenly over the chocolate chips, spreading gently to cover. Finally, sprinkle and press the reserved oat mixture evenly on top.
- Bake the Carmelitas: Return the pan to the oven and bake for about 25 minutes, or until the oat topping is golden brown and the caramel is bubbling at the edges. Remove from oven and allow to cool completely in the pan.
- Slice and Serve: Once cooled, carefully lift the parchment paper to remove the Carmelitas from the pan. Slice into 12 squares and serve.
Notes
- Ensure the caramel melts slowly over low heat to prevent burning.
- Using parchment paper makes removing the bars easier and helps keep their shape.
- Press the oat topping gently but firmly to create a sturdy layer.
- Store Carmelitas in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar (approx. 1/12th of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 110mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
