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Carmelitas
Carmelitas feature smooth caramel, crunchy nuts, and chocolate sandwiched between two layers of buttery oatmeal crust for a decadent treat!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (120 g) quick-cooking oats
- 1 cup (200 g) firmly packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 20 ounces (567 g) soft caramels
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (120 g) chopped nuts (like pecans or walnuts)
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Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9" x 13" x 2" baking pan. If you prefer, you can first line the pan with parchment paper.
- Combine the flour, oats, brown sugar, baking soda, and salt in a large mixing bowl. Add the butter, and mix on low speed until combined. (The mixture will be loose but should hold together when pinched.)
- Press half of the flour mixture into the bottom of the prepared pan. Bake for 10 minutes.
- Place the caramels and cream in a heavy saucepan. Cook over medium-low heat, stirring frequently, until the caramels melt and the mixture is smooth.
- Pour the caramel mixture over the partially baked crust, and spread evenly. Let the caramel cool for about 5 to 10 minutes to allow it to thicken a bit.
- Scatter the chocolate chips and nuts over the caramel. Sprinkle the remaining crust mixture over the top.
- Bake 20 to 25 minutes, or until the top is golden brown.
- Cool in the pan on a wire rack before cutting into bars.
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Notes
- Store in an airtight container at room temperature up to 4 days.
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