carmelitas

For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe!

Carmelitas

butter

light brown sugar, packed

vanilla extract

all-purpose flour

whole-rolled old fashioned oats (not instant or quick cook)

baking soda

salt,

heavy cream

(6 ounces) semi-sweet chocolate chips

Preheat oven to 350F. Line an 8×8-inch pan...

Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.

In a large microwave-safe mixing bowl, add the...

In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.

Add the brown sugar, vanilla, and whisk until...

Add the brown sugar, vanilla, and whisk until smooth.

Add the flour, oats, baking soda, optional pinch...

Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.

Add half of the mixture to the prepared...

Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.

Bake for 10 minutes. While it bakes, make the...

Bake for 10 minutes. While it bakes, make the caramel sauce.

In a large microwave-safe mixing bowl, combine the...

In a large microwave-safe mixing bowl, combine the caramels, cream, salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.

After 10 minutes, remove pan from the oven...

After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.

Slowly and evenly pour caramel sauce over the...

Slowly and evenly pour caramel sauce over the chocolate.

Evenly crumble reserved oatmeal-brown sugar mixture over the...

Evenly crumble reserved oatmeal-brown sugar mixture over the top.

Return pan to oven and bake for about...

Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.

Allow bars to cool completely in the pan...

Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts.

These Quick and Easy Carmelitas use only four ingredients! A truly decadent treat, the ooey, gooey caramel center of these amazing bars is impossible to resist! An easy dessert recipe ANYONE can make!

Quick And Easy Carmelitas

oz refrigerated chocolate chip cookie dough (1 roll)

11 oz KRAFT caramels (1 bag)

evaporated milk

chocolate chips

Quick and Easy Carmelitas

Preheat oven to 350F. Slice a little more than half of the cookie dough into 1/4" rounds and lay in a single layer on a parchment lined 9-inch square baking pan.

Use your fingers to press into a single, solid, even layer.

Bake for 20 to 25 minutes or just until golden brown. Removed from the oven and let cool slightly.

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.

Drizzle caramel on top of the chocolate chips.

Crumble the remaining cookie dough (should be less than half remaining) over the top of the caramel. It doesn't have to be perfect or even.

Return the carmelitas to the oven and bake for another 12-15 minutes or until just beginning to turn golden brown.

Let cool to room temperature and then refrigerate for at least 2 hours.

Sit out for 15 minutes before cutting and serving.

https://content.jwplatform.com/videos/tp8jE84f.mp4

Heavenly low carb crumb bars filled with sugar-free caramel and chocolate. You'd hardly believe that this grain-free treat isn't made with oats!

coconut

almonds

almond flour

Swerve Sweetener

tbsp coconut flour (divided)

tsp baking soda

tsp salt

butter (melted)

Sugar-Free Caramel Sauce ((leave out the additional water))

Lily's Sugar-Free Chocolate Chips (or other low carb chocolate)

Preheat oven to 325F and grease a 9x9 inch square pan (can also use 8x8 but baking time will be longer).

In a food processor, combine coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.

Add the almond flour, sweetener, 2 tbsp coconut flour, baking soda, and salt. Stir in melted butter until mixture resembles coarse crumbs.

Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn't look like it will be enough, but it is...just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.

Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.

Crust:

While bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.

Sprinkle filling with remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until top crust is golden brown.

Remove and let cool completely before cutting into squares.

Filling:

https://www.youtube.com/watch?v=ZNqSMy6wgtQ

These keto carmelitas are going to blow your mind. Heavenly low carb “oatmeal” bars filled with sugar-free caramel and chocolate. Hard to believe this grain-free treat isn’t made with oats!

See the full recipe here: https://alldayidreamaboutfood.com/low-carb-carmelitas/

Keto Carmelitas

These decadent Carmelitas are sure to become a new favorite! A buttery oat cookie base is filled with a layer of chocolate chips and caramel then they're finished with sea salt. Trust me, these are so delicious!

caramels (, unwrapped (such as Kraft))

(120 milliliters) (120 milliliters) heavy cream

(140 grams) all-purpose flour

(98 grams) old fashioned rolled oats

(170 grams) packed light-brown sugar

tsp table salt

Tbsp unsalted butter,

tsp vanilla extract

(184 grams) semi-sweet chocolate chips

Flaky sea salt, (such as Maldon (optional))

Preheat oven to 350 degrees F. Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine the two ingredients in a saucepan and melt over low heat), set aside.

In a mixing bowl whisk together flour, oats, brown sugar, baking soda and 1/4 tsp table salt. Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat.

&nbsp;Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish (layer will be thin) then bake in preheated oven for 10 minutes.&nbsp;

Remove from oven and sprinkle chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle a scant 1/2 tsp flaky sea salt evenly over caramel layer (or you can sprinkle it over the top of the last crumble layer before baking), then sprinkle top evenly with remaining oat mixture. 

Bake in preheated oven 16 - 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator). Store in an airtight container in a single layer.

This is known as the best cookie ever! Baked with caramel and chocolate in the middle of an oat cookie crust, these will change your life!

caramel squares (unwrapped)

brown sugar (packed)

flour

oats

Preheat oven to 350. Grease an 8x8 pan or you can line with aluminum foil or parchment paper for easier removal. The caramel can get sticky. (can also be made in a 9x13 just double the ingredients)

In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.

Divide the cookie mixture in half and pat half of the mix into the bottom of the 8x8 pan. Bake for 10 minutes and remove.

While baking, combine the caramels and heavy cream and stir until completely smooth. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.

Remove pan from the oven and sprinkle chocolate chips over the crust. Pour caramel mixture over the chocolate chips and crumble remaining cookie dough on top.

Return to oven and bake for 15-20 minutes until the edges are lightly brown.

Once removed from oven allow them to completely cool and the caramel to set up. The caramel is like molten caramel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.

https://content.jwplatform.com/videos/a5TAuFtG.mp4

Carmelitas are the best cookies known to man that are baked with caramel and chocolate in the middle of an oat cookie crust, these will change your life. This is known as the best cookie ever!

These delicious carmelitas bars are perfect to bake and bring along to any get together. Inspired by the Potbelly Dream Bar.

Caramelitas (Oatmeal, Chocolate, and Caramel Gooey Bar Cookies)

butter (melted,

brown sugar

vanilla

old fashioned oats

salt

can of dulce de leche

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, add melted butter, brown sugar, and vanilla. Whisk vigorously until well combined.

Add in flour, oats, salt, and baking soda and stir with a spatula until the dough comes together.

Coat the bottom of a 9x13 glass baking dish with butter. Take half of the dough and spread it with your hands or a spatula evenly across the bottom of the baking dish.

Place into oven and bake for 10 minutes.

1-2 minutes before taking out the bottom layer, warm your dulce de leche in a microwave safe dish until it pours easily.

Remove baking dish with par-baked bottom layer and sprinkle chocolate chips carefully over the top. Drizzle the warm caramel on top of that.

Finish by crumbling the second half of the dough over the top in an even layer.

Place back in the oven and bake for 15-20 minutes, until it is cooked through.

Allow to cool for 1-2 hours so that the bars can solidify before cutting.

Coconut oatmeal cookie bars stuffed with a very generous amount of dark chocolate and salted caramel sauce.

Samoa Cookie Bars

60 g sweetened coconut flakes ((¾ c.))

unsalted butter ((½ c.))

100 g light brown sugar ((½ c.))

g sugar ((¼ c.))

egg (room temperature)

130 g all purpose flour ((1 c. + 1 tbsp.))

80 g rolled oats ((1 c.))

baking powder

chocolate chips ((1 c.))

225 g salted caramel sauce ((1 c.))

Preheat the oven to 350°F / 175°C. Grease and line an 8x8 baking dish with butter and parchment paper.

In a small saute pan set over medium heat, stir the coconut ocasionally until it turns golden in color. Remove from the heat and set aside.

In a medium sized mixing bowl, melt the butter. Then, whisk in both sugars.

Whisk in the egg and vanilla until very well combined.

Add in the flour, oats, baking soda, baking powder, salt, and toasted coconut. Fold the mixture together with a rubber spatula just until no flour streaks remain.

Pat ~3/4 of the dough down into an even layer in the prepared baking dish. Bake for 15-20 minutes, until the edges begin to brown.

Remove the pan from the oven, and evenly sprinkle the chocolate chips over the dough to the best of your ability (they will be impossible to move once placed since they will start melting - that&#39;s okay!)

Drizzle the caramel in an even layer over the chocolate chips.

Use your hands to tear off small pieces of cookie dough and distribute them on top of the caramel. It will not completely cover the top - this is okay!

Bake for an additional 20 minutes, or until the dough begins to turn golden brown.

Let the carmelitas chill in the fridge for at least 2 hours before slicing. Serve and enjoy!

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