Carmelitas Oatmeal Caramel Bars (Print Version)
Thick oatmeal bars layered with melted caramel and chocolate chips. Buttery, chewy, and delightfully rich.
# Ingredients:
01 -
¾ cup unsalted butter, melted
02 -
¾ cup packed light brown sugar
03 -
1 tablespoon vanilla extract
04 -
1 cup all-purpose flour
05 -
1 cup whole-rolled old-fashioned oats
06 -
1 teaspoon baking soda
07 -
½ teaspoon salt
08 -
35 soft caramel squares, unwrapped
09 -
½ cup heavy cream
10 -
1 cup semi-sweet chocolate chips or chunks
# Steps:
01 -
Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Set pan aside.
02 -
In a large microwave-safe mixing bowl, melt butter for about 90 seconds. Add brown sugar and vanilla, whisk until smooth. Add flour, oats, baking soda, and salt. Stir until combined; mixture will be thick.
03 -
Add half of the mixture to the prepared pan, smoothing it into an even layer with a spatula. Reserve the remaining mixture.
04 -
Bake at 350°F for 10 minutes. While baking, prepare caramel sauce.
05 -
In a microwave-safe bowl, combine caramel squares, cream, and salt. Heat in 60-second intervals, stirring after each, until smooth, about 4–5 minutes. Alternatively, melt over medium-low heat in a saucepan, stirring frequently.
06 -
Remove pan from oven. Sprinkle chocolate evenly over the base. Pour caramel sauce over chocolate. Crumble reserved oat mixture evenly over the top. Return pan to oven and bake for 15–18 minutes, until edges are lightly browned and center is bubbling.
07 -
Allow bars to cool completely in the pan, giving the caramel time to firm up (up to 4 hours or overnight). For quicker results, refrigerate with foil over the pan. Slice and serve when fully set.
# Notes and Tips:
01 -
Use Werther's Soft Caramels, Kraft Soft Caramels, or similar for best results. Ensure caramel is fully melted before pouring over the chocolate.
02 -
Bars keep airtight at room temperature for up to 1 week or frozen for up to 4 months.