Carmelitas are a super sweet treat filled with chocolate, caramel, and oats!
It finally happened.
I’ve been talking about carmelitas for ages. I would see recipes everywhere and be dying to try them but just hadn’t found the perfect excuse to fill my house with such an indulgence.
I finally had the opportunity this past weekend when my church had a community lunch. Maybe this is a little backwards but I love having a group to try out new recipes on. At least that way I’m not eating an entire pan of caramel studded bars myself. And I totally would.
Be warned: these are rich. Indulgent. Decadent. You might not want to eat them right before going to the dentist. Or right after going to the dentist. Or if you’re trying to fit into that really cute pair of jeans. So when is it acceptable to eat these? Church gatherings, cold days, and general happy-good-times.
I totally destroyed a few of these taking pictures of them, pretty much defeating the purpose of making them to take to church. Aaand that’s why you don’t invite a food blogger to a party. Whomp, whomp.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 32 caramels,, unwrapped
- ½ cup heavy cream
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- ¾ cup light brown sugar,, packed
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons butter,, melted
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Coarse kosher or sea salt
- Preheat the oven to 350ºF. Generously butter an 8×8 baking dish.
- In a microwave safe bowl, pour heavy cream over the caramels and heat on high in 30 second intervals, stirring well after each interval until melted and smooth. Set aside.
- In a large bowl, whisk together flour, oats, brown sugar, baking soda, and ¼ teaspoon salt. Add melted butter and vanilla and use a fork to stir until evenly combined. Press half of the oat mixture into the bottom of the prepared baking dish and bake for 10 minutes. Remove from the oven and sprinkle with chocolate chips. Pour the caramel evenly over the chocolate layer and sprinkle with the remaining oat mixture. Bake 16-20 minute until lightly golden. Remove from the oven and sprinkle lightly with coarse salt to taste.
- Allow to cool 20 minutes at room temperature before transferring to the refrigerator to chill until cool enough to cut into squares (about 2 hours). Cut into squares and store in an airtight container at room temperature.
I’ve clicked the print button on two different recipes, and I’m getting an error message- 404 Page Not Found.
Lindsay Moe says
I apologize, there seems to be a problem with the plug-in I use to print some of my older recipes. I recommend you copy and paste the recipe into a word document and print from there until I am able to work out the problem. I apologize for the inconvenience!