Carmelitas

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5 from 1 vote

Soft, chewy Carmelitas are stuffed with caramel and chocolate in a oatmeal crust!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 517kcal

Author: Julie Evink

Ingredients

Crust

1 ½ cups old fashioned rolled oats
1 cup all purpose ﬂour
1 cup light brown sugar
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter melted

For the ﬁlling

1 cup semi-sweet chocolate chips
¼ cup semi-sweet chocolate chopped
40 soft caramels unwrapped
½ cup heavy cream

Instructions

Preheat the oven 350ºF. Line an 8” square baking pan with baking parchment or spray with nonstick spray. Set aside.
Add the oats, ﬂour, sugar, bicarbonate of soda and sea salt to a large bowl and mix to combine.
Pour in the melted butter and mix until all the ingredients in the bowl are completely coated with the butter.
Put 2/3rds of the crust into the prepared baking pan. Use a spatula to press it down. With clean hands, use your ﬁngers to press the mixture into an even layer. The warmth from your hands will make the process easier.
Put the pan into the preheated oven for 10 minutes.
Meanwhile, make the caramel by putting the unwrapped soft caramels and heavy cream into a small saucepan set over a low heat. Stir continuously with a wooden spoon until the caramels have melted. Remove from the heat and reserve 2 tablespoons of the caramel sauce into a separate bowl (you will use this for drizzling later). Set the caramel aside for now.
When the base of the Carmelitas has had 10 minutes in the oven, take the pan out and sprinkle over the chocolate chips and chopped chocolate.
Pour the caramel in an even layer over the top. Spoon the remaining oats and ﬂour mixture on top, press down gently.
Return the pan to the oven and bake for 15 minutes or until the Carmelitas are a light golden brown.
Remove from the oven and leave to set in the pan for an hour or so. Turn the Carmelitas out and use a sharp knife to cut into 12 equal squares.
Drizzle over the reserved caramel and serve.

Notes

Can You Use Quick Oats Instead Of Old-Fashioned Oats?

You can use quick cooking oats but your bars won’t be as chewy.

Can You Use Other Kinds Of Chocolate?

I recommend using chocolate chips and chopped chocolate for the best texture. The chopped chocolate melts really well while the chocolate chips will hold their shape adding texture. You can use semi-sweet, milk chocolate chips, or dark chocolate. Or, use a combo.

Can You Use A Different Size Baking Pan For This Recipe?

You can use a 9” square baking pan but your bars will be thinner and crispier. You can make a double batch and bake them in a 9×13” baking pan.

Tips For The Best Carmelita Bars

Use chopped chocolate and chocolate chips for the best gooey chocolate center!
Don’t overbake the bars otherwise they won’t be as soft and chewy.
Line the baking dish with parchment paper to make it easy to lift the bars out in one piece before you slice them. Do this while they’re still a little warm so they’re easy to slice.
Leftover bars can be reheated to soften the caramel and chocolate filling.

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