Description
Delicious and chewy Carmelitas featuring a buttery oat crust, gooey caramel layer, and melted semisweet chocolate chips. This classic bar cookie recipe is perfect for dessert or an indulgent snack, combining rich caramel, chocolate, and oat textures baked to golden perfection.
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
For the Caramel Layer
- 1 (11-oz) bag soft caramels
- 1/4 cup whole milk
- Pinch of flaky sea salt
Other
- 2 cups semisweet chocolate chips
- Cooking spray
- Parchment paper for lining pan
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking pan with cooking spray, then line it with parchment paper to prevent sticking and for easy removal of bars.
- Make the Crust Mixture: In a large bowl, combine the all-purpose flour, old-fashioned oats, softened unsalted butter, packed light brown sugar, pure vanilla extract, and kosher salt. Mix everything together until the ingredients form a crumbly, combined mixture. Reserve half of this oat mixture to use as the topping later.
- Form and Bake Crust: Press half of the oat mixture firmly and evenly into the bottom of the prepared pan to form the crust layer. Bake the crust in the oven until it just starts turning golden brown, approximately 12 minutes. Once done, remove and let it cool for 10 minutes to set slightly.
- Prepare Caramel Sauce: While the crust is baking, place the soft caramels and whole milk in a small saucepan over low heat. Stir occasionally and gently cook until the caramels have fully melted and combined with the milk to form a smooth sauce, about 12 minutes. Stir in a pinch of flaky sea salt for added flavor complexity.
- Assemble Layers: Evenly scatter the semisweet chocolate chips over the cooled crust. Pour the warm caramel sauce over the chocolate chips and gently spread it to cover them completely. Then, sprinkle and flatten the reserved oat mixture over the caramel layer to create the topping.
- Bake Final Carmelitas: Return the pan to the oven and bake until the oat crumble is golden and the caramel is bubbling around the edges, about 25 minutes. Once baked, remove from oven and allow the Carmelitas to cool completely in the pan.
- Serve: Slice the cooled Carmelitas into 12 squares and serve. These bars are delicious served at room temperature or slightly chilled.
Notes
- For easier slicing, refrigerate the Carmelitas for at least 1 hour after baking.
- You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
- Use parchment paper with overhang on the sides for easier removal from the pan.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 bar (approx. 80g)
- Calories: 380
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
