Description
Carmelitas are a delightful bar cookie featuring a chewy oat and brown sugar base layered with gooey caramel and rich milk chocolate chips. This recipe combines the perfect balance of buttery, sweet, and melty textures for an irresistible treat perfect for any dessert occasion or snack time.
Ingredients
Scale
Cookie Base
- 1½ cups all purpose flour
- 1½ cups old fashioned oats
- 1 cup salted butter, melted
- ¾ cup light brown sugar, tightly packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Chocolate and Caramel Layer
- 1½ cups milk chocolate chips
- 11 ounces individually wrapped caramels
- ½ cup heavy cream
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
- Make the Cookie Base: In a large mixing bowl, combine the all purpose flour, old fashioned oats, baking soda, and kosher salt. Stir in the melted salted butter, light brown sugar, and pure vanilla extract until all ingredients are thoroughly combined into a crumbly but cohesive dough.
- Form the Bottom Layer: Press about two-thirds of the cookie base mixture evenly and firmly into the prepared baking pan to create the bottom crust. Use the back of a spatula or your hands to press it down firmly to ensure it holds together after baking.
- Bake the Base: Bake the crust in the preheated oven for about 12-15 minutes until it is lightly golden and set. Remove from the oven and allow it to cool slightly while you prepare the caramel layer.
- Prepare the Caramel Chocolate Layer: Unwrap the caramels and place them in a small saucepan with the heavy cream. Heat gently over low heat, stirring frequently until the caramels have fully melted and the mixture is smooth. Remove from heat and immediately sprinkle the milk chocolate chips evenly over the baked cookie base. Pour the warm caramel mixture evenly over the chocolate chips to create the chocolate-caramel layer.
- Bake Finished Carmelitas: Return the pan to the oven and bake for an additional 15-18 minutes or until the chocolate chips are melted and the caramel layer is bubbling slightly. The edges should be golden and the bars set.
- Cool and Set: Remove the pan from the oven and place it on a wire rack to cool completely. Once fully cooled, use the parchment paper overhang to lift the bars from the pan. Slice into squares or rectangles as desired.
- Serve and Enjoy: Carmelitas are best served at room temperature or slightly chilled. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- If you prefer a chewier texture, reduce the baking time slightly on the initial crust bake.
- For a richer flavor, use European-style unsalted butter and adjust the salt accordingly.
- You can substitute semi-sweet chocolate chips for milk chocolate if desired.
- To speed cooling, refrigerate the cooled carmelitas for 30 minutes before slicing.
- Be sure to stir the caramel frequently while melting to avoid burning or sticking.
- Using parchment paper in the pan ensures easy removal of the bars without breaking.
