Gooey Carmelita Bars with Caramel, Chocolate and Oatmeal
A buttery oat crust, rich chocolate, and gooey caramel come together to create these irresistible Carmelitas. An oat base is topped with chocolate chips and homemade caramel and then baked in the oven until golden. These have all the best flavors wrapped up in one scrumptious dessert.
Servings 24
Calories 208kcal
Ingredients
- 1 cup flour
- 1 cup old-fashioned rolled oats
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons butter
- 1 teaspoon vanilla
- ½ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
- Flaky sea salt
- 32 caramel squares (11 ounce bag)
- ½ cup heavy cream
Instructions
- Preheat oven to 350º. Line an 8 x 8 pan with parchment paper.
- Add butter to a saucepan and cook over medium high heat until it just starts to turn amber, about 3-5 minutes. Immediately remove to a glass bowl and allow to cool, then add vanilla.
- In a medium bowl, mix together the flour, oats, brown sugar, baking soda and salt. Pour the brown butter over the dry mixture, stirring with a fork until it is combined.
- Divide the flour mixture in half and place half of the mixture on the bottom of the pan. Bake for 10 minutes.
- While baking, combine the caramels and heavy cream and microwave until melted, stirring at 30 second intervals for about 2 minutes.
- Remove the pan from the oven and sprinkle chocolate chips over the top. Then pour the caramel mixture evenly over the top and sprinkle with about ½ teaspoon of flaky sea salt. Crumble the remaining flour mixture on top and return to the oven. Bake for an additional 15-20 minutes, until the edges are brown.
- Allow to cool on a wire rack. Run a knife around the edges to keep the caramel from sticking. Refrigerate for a couple of hours before cutting.
Notes
- You can easily double this recipe, just use a 9 x 13 pan.
- These are sturdy enough to ship and will stay intact even in warm weather.