carmelitas recipe

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.

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)

butter (melted)

brown sugar (packed)

flour

oats

chocolate chips

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 Carmelitas are a buttery, brown sugar and oats bar with chocolate chips, nuts, and caramel inside. These are a great dessert for a crowd!

old-fashioned oats or quick cooking oats

unsalted butter (melted)

salt

semi-sweet chocolate chips ((6 ounces))

pecans ((optional))

caramel squares, unwrapped ((about 34 squares))

Preheat oven to 350 degrees and grease a 8&quot; or 9&quot; square baking dish or line with parchment pan. An 8&quot; dish will yield slightly thicker bars.

In a large bowl, combine 1 cup flour, oats, sugar, melted butter, baking soda, and salt. Mix to form crumbs. Divide mixture in half. Press half of the mixture in the bottom of the prepared baking dish. Bake for 10 minutes. 

Sprinkle chocolate chips and nuts (if using) in an even layer over baked mixture. For the Caramel Sauce: Heat caramels and cream in a pot on the stove whisking and stirring until smooth. You can also do this in a microwave safe bowl and heat in intervals, stirring in between. Drizzle caramel filling over chocolate chips. 

Sprinkle remaining oat mixture on top trying to cover most of the caramel. Bake for 15-20 minutes or until golden brown. Sprinkle with some kosher salt if desired. Cool completely before cutting. This takes a really long time. You can speed these up by placing the bars in the fridge. Serve and store bars at room temperature in an airtight container.

This is the best recipe. My family and friends love these. They are ooey, gooey, and downright delicious!

I use oat flour instead of wheat flour but that was my only change. 

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