Description
These Carmelitas are delightful layered dessert bars featuring a buttery oat crust, a rich caramel layer, and a luscious chocolate topping. Perfectly chewy and gooey, with the perfect balance of sweet and salty, these bars make an irresistible treat for any occasion.
Ingredients
Scale
Crust and Topping
- 3/4 cup salted butter, melted
- 2/3 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/4 cup rolled oats or old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt, divided
Caramel Layer
- 40 caramel squares
- 1/3 cup heavy cream
Chocolate Layer
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line and grease an 8×8 inch baking pan, ideally using parchment paper to prevent sticking and ease removal of the bars.
- Melt Butter and Mix Sugar: In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar and vanilla extract until well combined, creating a smooth base for the crust.
- Add Dry Ingredients: Add the flour, oats, baking soda, and 1/4 teaspoon of salt to the butter mixture. Use a pastry cutter or fork to mix until the mixture becomes crumbly and evenly incorporated.
- Form and Bake Crust: Press about half of the oat mixture evenly into the bottom of the prepared baking pan to create the crust. Bake for 10 minutes until it is slightly set but not fully browned.
- Prepare Caramel Sauce: While the crust bakes, combine the caramel squares, heavy cream, and the remaining 1/4 teaspoon salt in a large microwave-safe bowl. Heat on high for 1 minute, stir, then heat for an additional minute, stirring again until melted and smooth. Avoid overheating to prevent the caramel from seizing.
- Add Chocolate Chips: Immediately after removing the crust from the oven, evenly sprinkle the semi-sweet chocolate chips over the hot crust to allow them to start melting.
- Pour Caramel Layer: Pour the smooth caramel sauce evenly over the layer of chocolate chips, ensuring it spreads uniformly.
- Add Topping: Sprinkle the remaining oat mixture over the caramel layer, gently pressing or tapping down with your hand to create a firm and even topping.
- Bake Again: Return the pan to the oven and bake for another 15 minutes or until the top is lightly browned and set, indicating the bars are cooked through.
- Cool and Set: Remove the pan from the oven and transfer to a wire rack. Allow the bars to cool completely. For clean slicing and to prevent melting caramel from oozing out, let them set at room temperature overnight or chill in the refrigerator for at least 3 hours before cutting into 16 squares.
Notes
- Using parchment paper helps to easily lift the bars from the pan.
- Be cautious when melting caramel and cream to avoid overheating and seizing.
- For best results, let the bars set fully before slicing to maintain structure and prevent mess.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
- Store leftovers in an airtight container; refrigerated bars will keep fresh up to 5 days.
