Full of oats, chocolate, and caramel, this Carmelita Recipe is easy, tasty, and absolutely addictive. It’s the perfect dessert to satisfy any sweet tooth.
If you are a sweets lover like me, then you will absolutely fall in love with this Carmelita Recipe. The layers in these bars are absolute heave.
You have oats, chocolate and caramel in one and that is one of my favorite flavor combinations which makes these bars one of my all-time favorites.
I love that they are also super easy to make. I absolutely love easy recipes as I’m sure the majority of people do, especially when it comes to desserets.
The only downfall to this recipe is waiting for them to set up, but trust me it is absolutely worth the wait. You get this gooey chocolatey caramel dessert in return.
Trust me I hate waiting for things to set up just like the next guy, but I always try to remind myself that their is gold at the end of the rainbow.
And that gold my friends is this addictive Carmelita Recipe, with one bite you will be forever hooked. At least I am!
Rolled oats or old fashioned oats
Semi-sweet chocolate chips
HOW TO MAKE THIS CARMELITA RECIPE:
- Preheat the oven to 350 degrees. Line and grease an 8X8 inch baking pan. (I use parchment paper because the caramel mixture is very sticky and can make the squares very difficult to remove.)
- Melt the butter in a large microwave-safe bowl. Once this is melted, whisk in the brown sugar and vanilla.
- Stir in the flour, oats, baking soda, and ¼ teaspoon salt. I like to use a pastry cutter to crumble it together well.
- Press about half of this mixture into the prepared baking pan. Bake this for 10 minutes.
- While this is baking, prepare the filling. Place the caramels, cream, and ¼ teaspoon salt into a large microwave-safe bowl. Stir them together. Heat on high power for 1 minute. Stir again. Heat again for 1 minute and stir until the mixture is smooth. (Only heat as needed to get the mixture smooth.)
- When the crust is finished baking, evenly sprinkle the chocolate chips over it.
- Then pour the caramel sauce over the chocolate layer.
- Next, cover this with the remaining crust mixture. (Use your hand to sprinkle it on and then just tap it down lightly.)
- Place the baking pan back in the oven and bake for another 15 minutes or until lightly browned.
- Remove the pan to a wire rack and then allow to cool completely before slicing. (The caramel will all run out if you try to slice the bars while hot.) If you leave them at room temperature, you will probably have to allow them to set overnight. Or you may place the baking pan in the fridge for at least 3 hours.