Description
These Caramelitas are decadent layered bars featuring a buttery oat crust, a luscious caramel filling, and a generous topping of chocolate chips. Perfectly baked to a golden finish, they combine chewy, crunchy, and gooey textures for an irresistible treat ideal for sharing or enjoying as a sweet snack.
Ingredients
Scale
Oat Crust and Topping
- 1 cup rolled oats
- ¾ cup melted butter
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
Caramel Filling
- 1 bag soft caramels (around 11 oz)
- ½ cup heavy cream
Topping
- 1 cup chocolate chips
Instructions
- Prepare the Baking Pan: Grease an 8×8-inch baking pan thoroughly and preheat your oven to 350°F (175°C) to ensure an even baking environment.
- Make the Caramel: In a small saucepan over medium heat, combine the soft caramels and heavy cream. Stir continuously until the caramel melts completely and the mixture is smooth, then remove from heat and set aside.
- Make the Oat Mixture: In a mixing bowl, blend the melted butter, brown sugar, all-purpose flour, rolled oats, and baking soda until evenly combined to create the oat base and topping mixture.
- Press the Base: Take half of the oat mixture and press it firmly and evenly into the bottom of the prepared baking dish to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes until it begins to set. Remove the pan from the oven, then evenly sprinkle the chocolate chips over the warm crust and pour the prepared caramel mixture over the chocolate chips, spreading as needed.
- Add the Top Layer: Spread the remaining half of the oat mixture over the caramel layer carefully, pressing gently to cover the filling completely without mixing layers.
- Bake the Bars: Return the baking dish to the oven and bake for an additional 20 minutes, or until the top layer turns golden brown and the bars are set.
- Cool and Serve: Remove from the oven and allow the caramelitas to cool completely in the pan to let the filling set. Once cooled, cut into 9 to 12 squares and serve.
Notes
- Use an 8×8-inch pan to ensure the bars bake evenly.
- Allow the bars to cool completely to prevent the caramel from being too gooey when cut.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use salted butter in the oat mixture.
- You can substitute chocolate chips with chopped nuts for added texture.
