Carmelitas are a decadent, layered dessert bar that combines the richness of caramel with the sweetness of chocolate, all nestled between a buttery, oat-filled crust. Perfect for any occasion, these bars are easy to make and guaranteed to impress. With each bite, you’ll experience a delightful contrast between the soft, gooey caramel and the slight crunch of the oats, making them an irresistible treat for both kids and adults alike. Whether served warm with a scoop of vanilla ice cream or cooled to perfection, Carmelitas are sure to become a favorite in your dessert repertoire.
Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 3/4 cup caramel sauce (store-bought or homemade)
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt (optional, for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the crust and topping: In a large bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Pour in the melted butter and mix until the ingredients are well combined and crumbly.
- Assemble the base layer: Press half of the oat mixture firmly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to ensure an even layer.
- Bake the base: Place the pan in the preheated oven and bake for about 10 minutes, or until the edges start to turn golden.
- Prepare the caramel layer: In a small saucepan, combine the caramel sauce, heavy cream, and vanilla extract. Heat over medium-low, stirring constantly until the mixture is smooth and warm.
- Add the chocolate and caramel: Once the base layer is out of the oven, sprinkle the chocolate chips evenly over the hot crust. Pour the warm caramel mixture over the chocolate chips, spreading it evenly.
- Top and bake: Crumble the remaining oat mixture over the caramel layer, ensuring it covers the caramel as evenly as possible. If using, sprinkle the sea salt over the top.
- Final bake: Return the pan to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the caramel is bubbling.
- Cool and serve: Remove the Carmelitas from the oven and let them cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Cut into squares and enjoy!
Carmelitas can be stored in an airtight container at room temperature for up to a week, though they’re unlikely to last that long!
