You, yes you, have to make these. Now. I kid you not, these Carmelitas bars are amazing. They have caramel oozing from every corner, chocolate sneaking into every bite, and buttery oatmeal holding it all together. They are insane. Oh yeah, and they’re super easy to make. I’ll be making these again. And again, and again….
Caramelitas Print Recipe Here
Recipe from luluthebaker
Ingredients
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Directions
Preheat oven to 350 degrees.
In a small saucepan over low-heat, combine the caramels and the cream. Stir until completely melted and smooth. Set aside.
In a bowl, combine the melted butter, brown sugar, flour, oats, and baking soda. Take half of this mixture and press into the bottom of an 8×8″ baking pan. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with chocolate chips. Now pour the caramel mixture from the saucepan over the chocolate chips. With the remaining oatmeal mixture, crumble over the top of the caramel. Bake for an additional 15-20 minutes. The edges should be lightly brown. Remove from oven and cool completely (this can take awhile, so if you are impatient, slip them in the fridge for a little bit). Slice, serve, and enjoy! Store leftovers at room temperature.
Unwrap 32 caramel squares. Resist the urge to eat all of them.
Add the caramels to cream in a small saucepan over low heat.
Combine melted butter, brown sugar, flour, oats, and baking soda.
Mix.
Pat half of the oatmeal mixture into the bottom of an 8×8″ pan.
While the bottom crust is baking for 10 minutes, check on your caramel sauce. Heat until completely melted.
Take the crust out after 10 minutes at 350.
Sprinkle chocolate chips over the crust.
Pour caramel on top of the chips.
Sprinkle the rest of the oatmeal mixture on top of the caramel.
After 15-20 more minutes in the oven, it’s ready!
Look at these beauties
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