Return pan to oven and bake at 350˚F for an additional 15-20 minutes, until golden brown.Press/flatten the oat mixture carefully into the hot caramel. Crumble the remaining oat mixture over caramel. Pour the caramel mixture evenly over the chocolate chips. Remove the crust from the oven and sprinkle evenly with the chocolate chips.Stir frequently until completely smooth remove pan from heat and set aside.
Meanwhile, melt the caramels and heavy cream over medium-low heat.Bake at 350˚F for 8-10 minutes, until lightly golden. Press half of the oat mixture into the bottom of the prepared pan. Add the melted butter and stir until combined.In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.Unwrap caramels and place in a small saucepan with the heavy cream.Line a 9x9-inch square baking dish with parchment paper leaving a couple inches of overhang to easily lift the bars out of the pan to cut them. Preheat oven to 350 degrees Fahrenheit.Unfortunately, instant or quick oats have an entirely different texture and will effect the consistency of the crust and crumb topping. Yes, you must use old-fashioned oats, aka rolled oats. My favorite store-bought sauce is Trader Joe’s Fleur de Sel Caramel Sauce, but I personally haven’t tried it in these bars. You will want to use about 1 & 1/4 cups in place of the caramels and heavy cream. I believe a thicker store-bought caramel sauce would be just fine to use in this recipe, although the filling may be more soft and sticky. Just make sure to use a soft and chewy caramel, not a hard candy. Other options would be to use Werther’s Soft Caramels like I used for these Salted Caramel Cookies. Kraft even has caramel bits in an 11-oz bag. (And you could probably just throw them in the caramel sauce as well, if you don’t want any leftover.) You’ll use 35 of them, which is almost the whole bag with maybe 3-4 leftover. They are soft, square caramels wrapped in cellophane and sold in an 11-oz bag. Of course using semi-sweet chocolate chips over milk chocolate is a great choice to balance the sweet caramel, which is what I use and recommend. There is salt in the crust/topping, but to try and balance this more, you can add additional salt in the melted caramel sauce. I personally can’t pass up these tasty crumble bars. To thaw, place on counter overnight.Ĭarmelitas are on the sweet side, so if a rich dessert is not your thing, go ahead and skip this one. You can freeze the bars in layers divided by parchment paper for up to 4 months. STORAGE: Store caramelitas in an airtight container at room temperature for up to 1 week. SERVING: If you used parchment paper you can lift the dessert out of the pan and cut it into squares, otherwise cut it in the pan and use a brownie spatula to lift them out. It’s worth the wait, I promise!Įven after the carmelita bars are fully cooled, they’re soft and gooey and wonderful! So even if you have to wait overnight for them to cool, it will be well worth it for them to stay in one piece. So either keep an eye on it, or just leave the pan on a wire rack at room temperature until it’s cool to the touch. You could refrigerate the bars, but it may harden the caramel too much. The entire cooling time will take approximately 2+ hours. COOLING: The HARDEST part of making this dessert is waiting for it to cool so that the caramel can set back up, but it is necessary to wait, or you’ll have a big mess.
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