Caramelitas (Chocolate Caramel Oat Bars)
Irresistible layered bars featuring a buttery oat crust, gooey caramel center, and chocolate chips. Easy to make with simple pantry ingredients for a crowd-pleasing dessert.
Ingredients
- 1 cup rolled oats old-fashioned oats work best
- ¾ cup melted butter unsalted preferred
- 1 cup all-purpose flour sifted for best results
- ¾ cup brown sugar packed when measuring
- 1 teaspoon baking soda fresh for proper rise
- 11 oz bag soft caramels unwrap all caramels first
- 1 cup chocolate chips semi-sweet recommended
- ½ cup heavy cream room temperature
Instructions
- Preparation Phase
- Preheat oven to 350°F (175°C)
- Grease an 8x8 inch baking pan with butter or cooking spray, or line with parchment paper with slight overhang
- Creating the Caramel
- Unwrap all caramels and place in a small saucepan with heavy cream
- Cook over medium heat, stirring constantly for 5-7 minutes until smooth and golden
- Set aside to cool slightly
- Making the Oat Base
- In a large mixing bowl, combine melted butter with brown sugar
- Add flour, rolled oats, and baking soda
- Mix until crumbly and cohesive (should resemble coarse breadcrumbs)
- Assembly
- Press half of the oat mixture firmly into the bottom of prepared pan
- Bake for 10 minutes until lightly golden
- Remove from oven and immediately sprinkle chocolate chips over hot crust
- Pour prepared caramel over chocolate chips, spreading evenly
- Crumble remaining oat mixture over caramel layer and gently press down
- Final Baking
- Bake for 18-20 minutes until top is golden brown
- Let cool completely in pan for at least 2 hours
- Lift using parchment overhang and cut into 12 squares with a sharp knife
Notes
Don't skip cooling time - caramel needs to set for clean slices
Use medium heat for caramel to avoid scorching
If caramel is too thick, add cream 1 tablespoon at a time
Store in airtight container at room temperature for up to 1 week
Can freeze individual bars wrapped in plastic wrap for up to 3 months
Variations: Add ½ cup chopped pecans/walnuts, sprinkle sea salt on caramel, or add ½ tsp cinnamon for seasonal twist
Quick oats not recommended - rolled oats provide better texture
Use medium heat for caramel to avoid scorching
If caramel is too thick, add cream 1 tablespoon at a time
Store in airtight container at room temperature for up to 1 week
Can freeze individual bars wrapped in plastic wrap for up to 3 months
Variations: Add ½ cup chopped pecans/walnuts, sprinkle sea salt on caramel, or add ½ tsp cinnamon for seasonal twist
Quick oats not recommended - rolled oats provide better texture