I distinctly remember pinning this recipe to my dessert board on Pinterest—so it’s been on my radar for over three years now. Honestly, I feel a little guilty for waiting so long to try it because these Carmelitas are absolutely divine.
I can’t pinpoint why I kept skipping over this particular recipe during my endless scrolling sessions, but let me assure you, that’s not happening anymore. These bars are nothing short of incredible, and while they’re not overly complicated, the hardest part might just be the patience required to let them set properly before digging in.
If you’re like me and struggle with self-control around gooey, caramel-laden treats, I suggest making them late at night. That way, they’ll have plenty of time to set while you’re catching some Z’s. Honestly, I think I would’ve gone insane if I had to stare at these beauties taunting me on my kitchen counter all day!
Now, onto the recipe itself. It’s adapted from Averie Cooks and originally shared on Fresh Mommy Blog. Here’s what you’ll need to whip up a batch:
**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 (175°C). Grease an 8x8-inch baking pan with cooking spray and line it with aluminum foil for easier cleanup later.
2. In a large microwave-safe bowl, melt the butter on high for about 90 seconds.
3. Stir in the brown sugar and vanilla until smooth.
4. Add the flour, oats, baking soda, and a pinch of salt if desired. Mix until well combined. The dough will be thick.
5. Divide half of the dough and press it into the prepared pan using a spatula or spoon. Set the rest aside.
6. Bake the base for 10 minutes. While it’s baking, prepare the caramel topping.
7. Combine the caramels, cream, and a touch of salt in another microwave-safe bowl. Heat in 60-second intervals, stirring between each burst until fully melted and smooth.
8. After 10 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly across the top.
9. Slowly pour the caramel sauce over the chocolate, spreading it gently with the back of a spoon.
10. Crumble the remaining oat mixture over the caramel layer and return the pan to the oven for another 15-18 minutes, or until the edges are golden and the center is bubbling.
11. Allow the bars to cool entirely before cutting, ideally overnight in the fridge to ensure the caramel firms up properly.
And there you have it—a rich, gooey masterpiece that’s worth every bit of anticipation. Trust me, these Carmelitas are a must-try for any caramel enthusiast out there.
[Insert image of finished product]
Let me know how they turn out for you—I’d love to hear your thoughts!
They are lactic acid bacteria (LAB) that are widely described as probiotics and characterized as coccus-shaped bacteria (arranged in tetrads), Gram-positive, non-motile, non-spore forming, catalase-negative, and facultative anaerobes.
Pediococcus acidolactici
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