Decadent Caramelitas with Milk Chocolate and Caramel Recipe
Carmelitas are a delicious layered bar cookie combining a buttery oat crust, a rich caramel layer, and a smooth milk chocolate topping. This dessert features a perfect balance of sweet caramel and chocolate with a satisfying oat base, making it a crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Oat Crust
- 1½ cups all purpose flour
- 1½ cups old fashioned oats
- 1 cup salted butter, melted
- ¾ cup light brown sugar, tightly packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Chocolate and Caramel Layer
- 1½ cups milk chocolate chips
- 11 ounces individually wrapped caramels
- ½ cup heavy cream
Instructions
- Prepare the Crust: In a large mixing bowl, combine the flour, oats, baking soda, and kosher salt. Stir in the melted salted butter, light brown sugar, and vanilla extract until all ingredients are thoroughly mixed and form a crumbly dough.
- Form the Bottom Layer: Press about two-thirds of the oat mixture evenly into the bottom of a lined 9×13-inch baking pan, creating a firm, even crust.
- Make the Caramel Layer: Unwrap the caramels and place them in a saucepan with the heavy cream over low heat. Stir continuously until the caramels are completely melted and the mixture is smooth and creamy.
- Top the Crust with Caramel: Pour the melted caramel mixture over the oat crust layer in the baking pan, spreading it evenly to cover the base.
- Add Chocolate Layer: Sprinkle the milk chocolate chips evenly over the warm caramel layer, allowing them to soften slightly.
- Top with Remaining Crust: Crumble the remaining oat mixture evenly over the chocolate chips, gently pressing down to adhere the layers together.
- Bake: Preheat your oven to 350°F (175°C) and bake the assembly for 25-30 minutes, or until the oat topping is golden brown and the edges are bubbly.
- Cool and Cut: Remove the pan from the oven and allow the caramelitas to cool completely in the pan on a wire rack before cutting them into bars. This helps the layers set firmly for clean slices.
Notes
- Use a lined baking pan with parchment paper for easy removal and cleanup.
- Ensure the caramel mixture is warm when pouring over the crust, so it spreads evenly but not too hot to melt the oats excessively.
- For extra chewiness, slightly underbake, but be cautious to avoid a doughy texture.
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.
- For a nutty variation, sprinkle chopped nuts like pecans or walnuts between the caramel and chocolate layers.
Keywords: Carmelitas, oat bars, caramel bars, chocolate bars, layered dessert, easy dessert, sweet bars