carmelitas RHB2

Carmelitas – caramel chocolate oatmeal bars

Yields:  9″ x 13″ (24 bars)

Prep time: 15 mins
Baking time: 23 mins


1 3/4 cups (210 grams)  all-purpose flour

2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)

1 1/2 cups (300 grams) Imperial Sugar® brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, melted

14 ounces vanilla caramels, unwrapped

1/3 cup heavy cream

2 cups (12 ounces) semisweet chocolate pieces

1 cup (6 ounces) unsweetened baking chocolate , chopped

1 cup chopped pecans


5-6 caramels

1/3 cup chocolate chips




  • Heat the oven to 350F. Line a 13×9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  • In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
  • Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
  • In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
  • Pour the caramel in the pan, over the chocolate and pecans.
  • Crumble the reserved oatmeal cookie dough over the caramel layer.
  • Bake for 23 minutes or until light golden brown.
  • Cool completely in pan on a wire rack.
  • Once cooled cut into bars.
  • Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars


source:  roxanashomebaking



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