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!
Servings 16 squares
Calories 355kcal
Ingredients
- ¾ cup unsalted butter melted and slightly cooled (170g)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (157g)
- 1 cup old fashioned oats (100g)
- ¾ cup tightly packed light brown sugar (150g)
- ½ teaspon baking soda
- ½ teaspoon salt
Filling
- 35 caramels unwrapped
- ½ cup heavy cream (115ml)
- 1 ⅓ cups milk chocolate chips (225g)
Instructions
- 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.
- Combine your melted butter and vanilla extract and stir until combined. Set aside.
- Prepare your dry ingredients by stirring together flour, oats, brown sugar, baking soda, and salt until well-combined.
- Add butter and stir until ingredients are combined.
- 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).
- 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.
- Once your first layer of the Carmelita is finished baking, remove from the oven and sprinkle evenly with milk chocolate chips.
- 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!
- Return to 350F (175C) oven and bake for another 18-21 minutes or until top is golden brown.
- 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).
Video
Notes
*This recipe will work in a glass pan instead, but it will likely take longer to bake.
Nutrition
Serving: 1square | Calories: 355kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 152mg | Potassium: 98mg | Fiber: 1g | Sugar: 34g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg