Description
This easy Caramelitas recipe makes gooey, chewy bars with oats, caramel, and chocolate—perfect for dessert lovers and bake sales!
Ingredients
Scale
For the Crust & Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
For the Filling:
- 1 cup soft caramel candies (about 30), unwrapped
- 1/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon sea salt (optional, for salted caramel variation)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil.
- Make Oat Crust: In a bowl, mix flour, oats, brown sugar, baking soda, and salt. Stir in melted butter until crumbly.
- Bake Bottom Layer: Press half of the oat mixture into the prepared pan. Bake for 10 minutes, then remove and cool slightly.
- Prepare Caramel: While the crust bakes, melt the caramel candies and heavy cream together in a saucepan over low heat, stirring constantly until smooth.
- Assemble Layers: Sprinkle chocolate chips evenly over the baked crust. Pour the caramel mixture on top. Sprinkle the remaining oat mixture over the caramel.
- Bake Again: Return to the oven and bake for 15–18 minutes, until the topping is golden and caramel is bubbling.
- Cool Completely: Let the bars cool completely at room temperature, then refrigerate for 1–2 hours before slicing.
Notes
- Chill before slicing for clean, neat bars.
- Use parchment paper for easy removal from the pan.
- Add sea salt on top before baking for a salted caramel version.
- Don’t overbake—the bars will set as they cool.
- Customize with chopped nuts, coconut, or dark chocolate chips for added texture and flavor.
- Store at room temp for 3 days or in the fridge for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25–28 minutes