Description
Deliciously chewy Carmelitas bars made with a buttery oat cookie base, rich caramel layer, and melty semi-sweet chocolate chips. These homemade caramel oat bars are perfect for dessert or a sweet snack, combining the perfect balance of textures and flavors with a crunchy topping and gooey caramel center.
Ingredients
Scale
Cookie Base & Topping
- 3/4 cup salted butter, melted
- 2/3 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/4 cup rolled oats or old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt, divided
Caramel Layer
- 40 caramel squares
- 1/3 cup heavy cream
Chocolate Layer
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line and grease an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make the Cookie Mixture: In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar and vanilla extract until well combined.
- Combine Dry Ingredients: Add the flour, oats, baking soda, and 1/4 teaspoon of salt to the butter mixture. Use a pastry cutter or fork to mix until crumbly and fully incorporated.
- Form the Base: Press half of this oat mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes until slightly set.
- Prepare the Caramel Filling: While the crust bakes, combine caramel squares, heavy cream, and the remaining 1/4 teaspoon salt in a microwave-safe bowl. Heat on high for 1 minute, stir, heat another minute, and stir until smooth and melted. Heat only as much as needed to avoid seizing.
- Layer the Chocolate: Once the crust is done baking, immediately sprinkle the semi-sweet chocolate chips evenly over the hot crust.
- Add the Caramel Layer: Pour the prepared caramel sauce evenly over the chocolate chip layer, allowing it to melt slightly into the chocolate.
- Top with Remaining Crust: Sprinkle the remaining oat mixture over the caramel layer, gently pressing or tapping to form a topping.
- Bake the Bars: Return the pan to the oven and bake for another 15 minutes, or until the top is lightly browned and set.
- Cooling and Slicing: Remove the pan to a wire rack and let cool completely. For clean slices and to prevent caramel from oozing, set at room temperature overnight or chill in the fridge for at least 3 hours before slicing into 16 bars.
Notes
- Use parchment paper for easy removal and cleaner slices.
- Allow bars to fully cool and set before cutting to avoid messy caramel spills.
- You can substitute caramel squares with homemade caramel or soft caramel candies.
- Store bars in an airtight container at room temperature or in the fridge for longer freshness.
- For a different flavor, try adding chopped nuts like pecans or walnuts to the oat mixture.
