Gooey Carmelita Bars
Super easy Carmelita Bars recipe feature chocolate, caramel sauce and oatmeal-brown sugar crust and crumble. This recipe makes good use of the microwave and product shortcuts to save you time!
Equipment
- Oven
Ingredients
Crust and Crumble
- 12 tbsp butter can use salted or unsalted (1.5 sticks)
- 3/4 cup packed brown sugar can use light or dark
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- 1 cup whole rolled oats the old fashioned kind, not instant or quick
- 1 tsp baking soda
- 1 pinch salt to taste, use less if you used salted butter
Caramel Sauce Layer
- 1 11 oz bag Kraft Caramel Bits if you want to you can unwrap about 35 caramel squares instead
- 1/2 cup heavy cream
- 1 pinch salt to taste
Chocolate Layer
- 1 1/2 cup semi sweet chocolate chips
Instructions
To Begin:
- Preheat oven to 350 degrees F. You can also convect bake this at 325 degrees F. Grease a 8x8 pan with butter or a spray like Pams Baking Spray. I personally like a glass pan for this. Set pan aside and make the crust.
Prepare the Crust:
- In a large microwave safe mixing bowl (Pampered Chef's Classic Batter Bowl works great) melt the butter in the microwave on 50% power for about 2 mins. Watch it carefully.
- Add the brown sugar and vanilla and mix until smooth with a fork or whisk.
- Add the flour, oats, baking soda, salt, and stir until combined.
- Divide mixture in half and spread into bottom of prepared pan using the back of a spatula. Leave the remaining half for the crumble.
- Bake for 10 mins. Let's make the caramel sauce while that bakes!
Caramel Sauce
- In another large microwave-safe mixing bowl combine the caramel bits and cream.
- Microwave on high power for one minute at a time, stirring after each min. Mine took 4 mins to completely melt. Add the salt and stir really well.
Put It All Together!
- After 10 mins remove the semi baked crust from the oven and layer the chocolate chips over it evenly.
- Pour the caramel sauce over the chocolate chips evenly.
- With your fingers, crumble the remaining oatmeal crust over the top of the caramel sauce layer.
- Return pan to oven and bake for another 16-18 mins. Mine were done at 18. You want the caramel to be bubbly.
- Let cool for at least 4 hours. If you try to cut into it any sooner the caramel will ooze all over the place. I let it cool and put it in the fridge overnight. Make sure to let come back to room temp before serving if you do that so it cuts easily for you.
Nutrition
Calories: 293kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 17mgSodium: 124mgPotassium: 209mgFiber: 3gSugar: 23gVitamin A: 182IUCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!