Carmelitas (Print Version)
Rich dessert bars with an oat crust base, layer of chocolate chips and homemade caramel sauce, topped with more oat mixture and baked until golden.
# Ingredients:
→ For the Oat Crust/Topping
01 -
1/2 cup (1 stick) salted butter, melted
02 -
3/4 cup packed light brown sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup all-purpose flour
05 -
3/4 cup old-fashioned oats
06 -
1/2 teaspoon baking soda
→ For the Filling
07 -
11 oz bag caramel bits
08 -
1/3 cup heavy cream
09 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat your oven to 350 degrees and line an 8x8 inch baking dish with parchment paper.
02 -
Stir together the melted butter, brown sugar, and vanilla extract. Add the flour, oats, and baking soda, stirring well to make a crumbly dough.
03 -
Press half of the oat mixture into the bottom of the prepared baking dish. Bake for 10 minutes.
04 -
While the base is baking, add the caramel bits and heavy cream to a medium saucepan. Cook over medium to low heat until all the caramels are melted - this takes about 7 to 10 minutes. Stir constantly so they don't burn, and don't use high heat!
05 -
Once the base is done baking, immediately sprinkle the chocolate chips evenly over the warm base layer.
06 -
Pour the caramel sauce over the chocolate chips. Then sprinkle the remaining oat mixture evenly on top.
07 -
Bake on the middle rack for 20 to 25 minutes until the top is golden.
08 -
This is important - let the bars cool completely for at least 2 1/2 hours before cutting. This lets the caramel and chocolate set up properly. Once cooled, cut into 9 squares and enjoy these rich, gooey bars!
# Notes:
01 -
Don't skip the cooling time! The bars need at least 2 1/2 hours to set or they'll be too gooey to cut.
02 -
Use medium to low heat when melting the caramel - high heat will burn it.
03 -
Stir the caramel constantly while it melts to prevent burning.
04 -
The parchment paper makes these so much easier to lift out and cut.
05 -
These are rich and indulgent - a little goes a long way!