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Caramelitas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 28 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Deliciously chewy and gooey Carmelitas featuring a buttery oat crust layered with melted caramel and semi-sweet chocolate chips, topped with crunchy pecans for a perfect homemade treat.

Ingredients

Crust and Topping

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped pecans (optional)

Carmel Sauce

  • 1 (11 oz) bag soft caramels, unwrapped
  • 1/2 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease or line a 9×13 inch baking dish with parchment paper for easy removal of the bars.
  2. Mix Dry Ingredients with Butter: In a large bowl, combine the melted butter, light brown sugar, all-purpose flour, old-fashioned rolled oats, baking soda, and salt, mixing until the mixture is crumbly and well incorporated.
  3. Form Base Layer: Press half of the oat mixture evenly into the prepared baking pan to create the crust base.
  4. Bake the Crust: Bake this crust in the preheated oven for 10 minutes until set, then remove from the oven.
  5. Melt Caramel Mixture: While the crust bakes, melt the unwrapped caramels with heavy cream in a saucepan over medium-low heat, stirring frequently until the mixture is smooth and fully combined.
  6. Add Chocolate and Nuts: Sprinkle the baked crust evenly with semi-sweet chocolate chips and chopped pecans if using.
  7. Pour Caramel Layer: Pour the smooth melted caramel sauce evenly over the chocolate chips and nuts layer.
  8. Add Topping Crumble: Crumble the remaining oat mixture over the caramel layer evenly to cover it.
  9. Final Bake: Return the pan to the oven and bake for an additional 15 to 20 minutes, until the top turns golden brown and the caramel bubbles around the edges.
  10. Cool and Slice: Allow the bars to cool completely in the pan so the caramel can set properly before slicing into 16 bars.

Notes

  • To easily remove the bars from the pan, line it with parchment paper leaving some overhang on the sides.
  • Chopped pecans are optional but add a nice crunch and flavor contrast.
  • Make sure to cool the bars completely before slicing to ensure clean cuts and prevent caramel oozing.
  • Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Find it online: https://slsrecipes.com/caramelitas-recipe/