I definitely remember pinning this recipe to my dessert board on Pinterest—so it's been around for at least three years now. I can't believe I never tried it sooner because, trust me, these Carmelitas are absolutely delicious.
For some reason, every time I scrolled through my saved recipes looking for something new to try, these kept getting overlooked. But let me tell you, that’s definitely not happening anymore! They’re super easy to make, though the hardest part is probably waiting for them to set up before digging in. Honestly, I think they taste even better after they’ve had time to chill.
If possible, I’d recommend baking them in the evening so they have plenty of time to set overnight. That way, you won’t be tempted to eat them straight out of the oven. Honestly, I’m not sure how I would’ve resisted having these constantly calling my name from the counter!
Here’s the recipe, as promised:
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**Carmelitas**
*Adapted from Averie Cooks*
**Ingredients:**
- 3/4 cup melted butter
- 3/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old-fashioned oats
- 1 teaspoon baking soda
- Pinch of salt (optional)
- 35 unwrapped caramel squares
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
**Instructions:**
1. Preheat your oven to 350°F. Line an 8x8-inch baking pan with aluminum foil and lightly grease it. This step is crucial since the caramel can get sticky!
2. In a microwave-safe bowl, melt the butter on high for about 90 seconds.
3. Add the brown sugar and vanilla, then whisk until smooth.
4. Mix in the flour, oats, baking soda, and a pinch of salt (if using). The dough will be thick.
5. Spread half of the dough evenly into the prepared pan and set the rest aside.
6. Bake the base for 10 minutes while you prepare the caramel sauce.
7. For the caramel, combine the caramels, cream, and salt in a microwave-safe bowl. Heat in 60-second intervals, stirring between each burst, until smooth. Alternatively, use a saucepan on low heat.
8. Remove the pan from the oven and sprinkle the chocolate chips over the baked base.
9. Slowly pour the warm caramel sauce over the chocolate.
10. Crumble the remaining dough on top and return the pan to the oven.
11. Bake for another 15-18 minutes or until the edges are golden and the center is bubbly.
12. Let the bars cool completely before slicing. This could take several hours or overnight in the fridge.
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These Carmelitas are simple yet decadent, perfect for satisfying any sweet tooth. I hope you enjoy them as much as I do! And hey, don’t feel bad about skipping over good recipes for years—I’ve been there too. 😊
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