Caramelitas
Chewy, melty, caramel and chocolate filling encased in a buttery crisp cookie layer, these Caramelitas are a MUST try! Be sure to scroll to the bottom of the recipe to see the VIDEO!
- Prep time
- 25 min
- Cook time
- 28 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- ¾ cup tightly packed light brown sugar
- ½ teaspon baking soda
- ½ teaspoon salt
- 35 caramels (unwrapped)
- ½ cup heavy cream
- 1 ⅓ cups milk chocolate chips
Instructions
- 1
Preheat oven to 350F (175C) and line a 9x9 metal baking pan* with parchment paper -- use enough so that parchment paper hangs over the edges, this will make it easy to lift the bars out of the pan and cut them later on.
- 2
Combine your melted butter and vanilla extract and stir until combined. Set aside.
- 3
Prepare your dry ingredients by stirring together flour, oats, brown sugar, baking soda, and salt until well-combined.
- 4
Add butter and stir until ingredients are combined.
- 5
Press half of your oat/butter mixture evenly and firmly into the bottom of your prepared 9x9 pan and transfer to your 350F (175C) oven to bake for 8-10 minutes (until just lightly golden).
- 6
Meanwhile, prepare your caramel filling by combining unwrapped caramels and heavy cream in a small saucepan over medium-low heat. Stir frequently until caramel is completely melted and mixture is smooth, then remove from heat.
- 7
Once your first layer of the Carmelita is finished baking, remove from the oven and sprinkle evenly with milk chocolate chips.
- 8
Pour caramel evenly over chocolate chips, and then scatter remaining oat mixture over the top of the caramel, you don't have to completely cover the caramel, gaps are OK. I like to gently press the oat mixture into the caramel but be careful not to touch the caramel as it's hot!
- 9
Return to 350F (175C) oven and bake for another 18-21 minutes or until top is golden brown.
- 10
Allow to cool completely, at least 1-2 hours, before removing from the pan and cutting and serving (if you dig in too soon you'll have a major mess on your hands, you need to allow some time for the caramel to re-set).