Carmelitas
Buttery oat crust layered with homemade caramel, topped with melted chocolate chips and a crumbly oat finish. These caramelitas bake into rich, layered dessert bars with a soft, chewy texture and deep brown sugar flavor—perfect for a sweet afternoon treat or easy dessert.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
- 1½ cups Butter (3 sticks)
- 1½ cups Brown sugar
- 1 tbsp Vanilla extract
- 2 cups Flour
- 2 cups Oats
- 2 tsp Baking soda
- 1 tsp Sea salt
- 2 cups Chocolate chips
Caramel
- 1/2 cup Butter
- 1/4 cup Heavy cream
- 1 cup Brown sugar
- 1/2 tsp Sea salt
Instructions
- Preheat the oven to 350℉.
- Melt 3 sticks of butter in a mixing bowl and add the brown sugar, vanilla, flour, oats, baking soda, and sea salt. Mix to fully combine.
- Grease a 13x9 baking dish and place a parchment paper sling on the bottom for easy removal.
- Press half of the oat mixture evenly in the bottom of the baking dish.
- Bake for 10 minutes.
- In a saucepan, combine 1/2 cup of butter, heavy cream, brown sugar, and sea salt.
- Bring to a simmer and monitor the temperature with a candy thermometer. Stir frequently. Once the sauce is 240℉, remove from the heat.
- Sprinkle the chocolate chips evenly over the baked oat crust.
- Pour slightly cooled caramel over the chocolate chips.
- Drop the remaining oat crumbles over the top of the caramel.
- Return the baking dish to the oven and bake for 15-20 minutes, or until the edges begin to brown.
- Remove from the oven to a cooling rack. Allow for 30 minutes.
- Refrigerate for 1 hour or until firm.
- Cut into 24 squares and serve at room temperature.
Nutrition
Serving: 1squareCalories: 250kcal
Tried this recipe?Let us know how it was!