Caramelita’s
This Carmelita’s recipe is one of our family favorites! Anytime I ask anyone for a dessert there is no arguing between the kids, ha!
PrintCaramelitas
Un-ordinary layered dessert bar with sticky caramel, smooth chocolate, and sometimes pecan filling between two layers of buttery, sweet oatmeal struessel. You’re gunna want to eat it all!
- Total Time: 30 minutes
- Yield: 15 2” squares 1x
Ingredients
Scale
- 2 C Quick Oats, I use Quaker Oats
- 2 C All-Purpose Flour
- 1 1/2 C Light Brown Sugar, Firmly packed
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 C Salted Butter , I use sticks of real butter
- 13 oz package of light caramels, I Use Kraft Caramel’s
- 3 C Milk Chocolate Chips
- 1 C Pecans , (optional)
Instructions
- Pre-heat oven to 350 degrees
- Grease a 13×9” pan and set aside
- Combine oats, flour, salt, baking soda and sugar tougher in a medium sized mixing bowl.
- Melt butter in a separate container. After it’s melted, add it to the dry mixture until crumbly.
- Reserve half the mixture (about 3 cups) and press the remaining mixture in the bottom of the greased pan evenly.
- Using a small bowl combine unwrapped caramels and cream. Heat in microwave for 3-5 mins stirring every 30 seconds until melted completely. Or you can use a double boiler to melt.
- Sprinkle the chocolate chips (and pecans, if desired) evenly over the pressed crust.
- Then evenly drizzle caramel over the chocolate chips.
- Sprinkle with the reserved crumb mixture, evenly covering the caramel and chocolate.
- Bake at 350 for 20-25 mins.
- Allow bars to cool for an hour or completely cooled. Cut and love them!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 21
- Sodium: 171
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 28
