Description
This easy Carmelitas recipe features a delightful layered bar with an oatmeal crust, gooey caramel center, and a generous topping of semi-sweet chocolate chips. Ready in just 35 minutes, these rich, chewy treats are perfect for sharing and satisfying your sweet tooth with a perfect balance of textures and flavors.
Ingredients
Main Ingredients
- 64 (14 oz) caramel squares (Kraft recommended)
- 1 cup evaporated milk
- 2 cups all-purpose flour
- 2 cups quick oats
- 1 ½ cups light brown sugar (packed)
- 1 tsp baking soda
- 1 cup butter or margarine, softened
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s fully heated by the time you’re ready to bake.
- Melt Caramels: In a double boiler or microwave-safe bowl, combine the caramel squares with 1 cup of evaporated milk. If using a microwave, heat in 30-second intervals, stirring between each, until the caramel is completely melted and smooth.
- Mix Dry Ingredients and Butter: In a large bowl, combine 2 cups of all-purpose flour, 2 cups of quick oats, 1 ½ cups packed light brown sugar, and 1 teaspoon baking soda. Add 1 cup of softened butter or margarine and mix thoroughly until you get a crumbly, evenly combined mixture.
- Press Base Layer: Grease an 18”x15” jelly roll pan or 10”x15” cookie sheet. Press about three-quarters of the oat mixture firmly and evenly onto the bottom of the pan to form the base crust.
- Pre-Bake the Crust: Bake the pressed oat crust in your preheated oven for 5 minutes to set it slightly and develop a bit of structure.
- Add Toppings: Remove the pan from the oven and sprinkle the chocolate chips evenly over the warm crust. Next, pour the melted caramel mixture evenly over the chocolate chips, then sprinkle the remaining oat mixture over the top to finish layering.
- Bake Carmelitas: Return the pan to the oven and bake for 15 to 20 minutes, or until the edges are golden brown and the top is bubbly.
- Cool and Cut: Allow the Carmelitas to cool just enough so they are still warm but set. Cut into squares using a sharp knife and serve. Enjoy these chewy, caramel-chocolate bars fresh!
Notes
- Use a greased pan to prevent sticking and ensure easy removal of bars.
- Microwaving caramels in short intervals prevents scorching or burning.
- Press the base mixture firmly to create a sturdy crust that holds the layers well.
- Cut the bars while warm for cleaner slices and easier handling.
- You can substitute margarine with butter for richer flavor, but both work well.
- Store leftover Carmelitas in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
