Carmelitas Recipe
Carmelitas are buttery oat bars filled with a layer of salted caramel and chocolate chips, baked twice for a set crust and gooey filling. The dough comes together in one bowl and the bars slice cleanly once fully cooled. A reliable, crowd-pleasing bar cookie that requires no special equipment.
Servings: 16 people
Ingredients
- 13.5 tablespoons butter cubed
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1.5 teaspoons baking soda
- 3/4 teaspoons salt
- ½ cup caramel — Homemade Recipe Here
- 3/4 cup chocolate chips chopped or mini chips
Makes: 8 x 8inch rectangle
Instructions
- Preheat the oven to 350°F. Spray your chosen pan and line it with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, vanilla, flour, oats, baking soda, and salt. Mix on low speed until a cohesive dough forms. Alternatively, melt the butter and mix by hand.
- Press half the dough evenly into the bottom of a half sheet pan, making sure the thickness is uniform across the entire surface.
- Bake for 10-15 minutes, until the base is light golden brown. A metal pan will be done closer to 8 minutes; a ceramic dish will take closer to
- While the base is still warm, spread the caramel evenly over the surface, then sprinkle the chocolate chips over the caramel.
- Crumble the remaining dough over the top in an even layer. Return to the oven and bake for approximately 8-12 minutes.
- Cool completely before cutting. Lift the slab from the pan using the parchment and cut on a flat surface.
Video
Notes
Yield: 16 bars, cut into even squares.
Doneness Cue: The crumble topping should look set and lightly golden at the edges after the second bake. The caramel layer will still appear soft but will firm as it cools.
Storage: Store in an airtight container at room temperature for up to three days or in the freezer for 2 months.
Make Ahead: Bake and cool completely, then store as above. The bars slice more cleanly on day two once the caramel has fully set.
Doneness Cue: The crumble topping should look set and lightly golden at the edges after the second bake. The caramel layer will still appear soft but will firm as it cools.
Storage: Store in an airtight container at room temperature for up to three days or in the freezer for 2 months.
Make Ahead: Bake and cool completely, then store as above. The bars slice more cleanly on day two once the caramel has fully set.
Nutrition
Calories: 304kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 310mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 298IU | Vitamin C: 0.03mg | Calcium: 38mg | Iron: 1mg