Description

Carmelitas are buttery, oatmeal cookie bars filled with layers of melted chocolate and gooey caramel. With a simple crust that doubles as the topping, they’re easy to make and perfect for potlucks, bake sales, or when you need a serious sweet fix.

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
1 (11 oz) bag caramel bits or wrapped caramels (about 40), unwrapped
1/4 cup heavy cream
1 cup semisweet chocolate chips

1/2 cup chopped pecans or walnuts (optional)

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Instructions

Preheat oven: Set oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking dish with parchment paper or grease well.
Make the oat base: In a large bowl, mix melted butter, brown sugar, flour, oats, baking soda, and salt until combined.
Press and bake the base: Press half of the oat mixture into the bottom of the pan. Bake for 10 minutes, then remove from oven.
Prepare the caramel: While the base bakes, melt caramels and heavy cream in a saucepan over low heat, stirring until smooth. (You can also microwave in 30-second intervals, stirring between.)
Layer it up: Sprinkle chocolate chips and nuts (if using) evenly over the baked crust. Pour the melted caramel over the chocolate layer. Crumble the remaining oat mixture evenly over the top.
Bake again: Return to the oven and bake for another 15–18 minutes, or until the top is lightly golden.

Cool and slice: Let cool completely before slicing—chilling in the fridge helps firm them up for clean cuts.

Notes

Use dark chocolate chips for a richer flavor.
Can be doubled and baked in a 9×13-inch pan.
Store at room temperature for up to 3 days or in the fridge for up to a week.