Carmelitas Caramel Bars
These chewy oatmeal bars are a perfect combination of buttery oats, melty chocolate chips, and gooey caramel. With a crunchy oatmeal crust, smooth caramel filling, and crumbly topping, they are irresistibly delicious!
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Oven
Ingredients
- For the Oatmeal Base and Topping:
- 2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1½ cups brown sugar packed
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter melted
- 1 tsp vanilla extract
- For the Filling:
- 1 cup chocolate chips semi-sweet or your choice
- 1 cup caramel sauce
- 3 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper and lightly spray with cooking spray.
- In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla extract until the mixture resembles wet sand.
- Press half of the oat mixture into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it down tightly. Bake for 10 minutes, until the edges just begin to turn golden. Remove from the oven, but keep it on.
- Sprinkle the chocolate chips evenly over the hot crust. In a small bowl, mix the caramel sauce with 3 tbsp flour. Drizzle the caramel mixture over the chocolate chips.
- Crumble the remaining oat mixture over the caramel layer, spreading evenly. Do not press it down.
- Bake for 15-20 minutes, or until the top is golden brown and the edges are bubbling slightly.
- Allow to cool in the pan on a wire rack for at least 1 hour, then refrigerate for 2 hours before cutting into squares.
Notes
Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
You can freeze them for up to 3 months. Wrap individually in plastic wrap and store in a freezer bag.
For best results, do not skip the cooling time.
Nutrition
Calories: 290kcalCarbohydrates: 41gProtein: 3gFat: 14g
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