Carmelitas — Easy Chocolate Caramel Oat Bars

These decadent chocolate caramel bars or squares are an easy dessert that are completely irresistible. Buttery and chewy oat base crust, a layer of caramel with swirls of chocolate and covered in a buttery oat crumble topping. These gooey bars are rich in chocolate caramel flavor and only require simple ingredients, perfect for all you chocolate caramel lovers out there!

Carmelitas Recipe Ingredients

• OATS: I use old fashioned rolled oats for these bars but you can also use quick oats as well. Old-fashioned oats provide a chewier texture and hold their shape, while quick oats create a softer, finer texture because they are more processed. Use gluten free is desired.
• FLOUR: All purpose flour is what I use for this recipe. I have not tested these bars with gluten free 1-1 flour but it should work just fine. It’s used for the crust and topping but a little gets whisked into the caramel sauce too to give it some stability so the bars hold up when cooled and sliced.
• BUTTER: I use unsalted butter for this recipe. Melted and cooled slightly before using.
• SUGAR: Brown sugar is what I use for the base and topping of these bars. Light brown sugar or dark brown sugar works.
• BAKING POWDER: Baking powder acts as a leavening agent in oat bars, creating air bubbles that help the bars rise and give them a lighter, less dense texture
• SALT: Sea salt is what I use but table salt or even kosher salt will work here too for the dough and a pinch of salt for the caramel. I also like to sprinkle a little malden flaky sea salt on top of these before serving.
• VANILLA: Pure vanilla extract is what I use for best flavor.
• CHOCOLATE CHIPS: I like to use semi sweet chocolate chips but I also love using bittersweet chocolate chips or even dark chocolate to balance out the sweetness. Chose whatever one you prefer.
• CARAMEL SAUCE: You could use homemade caramel sauce or store bought. I use Bonne Maman Caramel Spread (380 g) which is approx 12-13 ounces which is approx 1¼-½ cups. Trader Joe’s has a delicious salted caramel which would be perfect here too - if using salted caramel omit the salt.
• OPTIONAL ADD INS: I like to add in some extra crunch to these bars by adding a sprinkling of toasted chopped pecans or walnuts over the caramel filling. This is of course and optional and tasty add in - usually I would do ½ cup of chopped nuts.
  
  

How To Make Carmelita Bars (detailed instructions in recipe card below)

1. Prepare Oat Base & Topping: Whisk together oats, flour, sugar, baking powder and salt. Add melted butter and vanilla and use fork, fingers or rubber spatula to mix until a crumbly dough forms and starts to clump together.
2. Prepare Base & Par Bake: Press ½ -⅔ of the crumbly dough mixture into the base of your prepared pan and bake for 8-10 minutes. Baking the crust is optional but recommended.
3. Prepare Caramel Layer: Whisk together the caramel with the flour and salt until smooth
4. Assemble Bars & Bake: Sprinkle chocolate chips over warm crust then spoon and spread the caramel mixture over top evenly. Sprinkle over remaining crumbly dough evenly. Bake until lightly golden.
5. Cool Bars: Cool bars completely before slicing.
   
   

Chocolate Caramel Oat Bar Recipe Tips

• Make sure to line baking pan with parchment paper: Line with parchment paper with overhanging edges to make it easier to lift the bars out of the pan and slice them neatly
• Press the crust firmly: Use your hands or the back of a measuring cup to really press down the bottom layer so it holds together once baked. The top layer does not need to be pressed down.
• Watch the baking time: Pull the bars out as soon as the topping is golden and the filling is bubbly. Over baking can dry them out, so keep an eye on the oven.
• Don’t skip the cooling part: I would recommend at least one hour, but they set even more beautifully if you wait until the next day. Chilling the squares before cutting them with a sharp knife helps achieve cleaner, tidier slices. The caramel will hold up better and not ooze out everywhere. The oat crumble at room temperature can also break easily so chilling it will get you nicer sliced pieces but the filling won’t be as gooey.
  
  

Carmelita Bars Make Ahead, Storage & Freezing

• MAKE AHEAD: IF you would like to make ahead the crumbly base and topping you can. Prepare as stated in recipe then cover and store in the fridge up to 1-2 days ahead. Once ready to bake continue with recipe as stated. You may need to let the mixture sit at room temperature for a few minutes to soften enough to be able to press ½ of it into the pan. If you are making your own caramel sauce for this recipe feel free to make it days in advance and store in the fridge. You will definitely need to bring it to room temperature or even microwave it for a few seconds so that it can easily be whisked and poured/drizzled.
• STORAGE: Store bars in an airtight container at room temperature for 3-4 days. For longer storage, place them in an airtight container in the refrigerator for up to 1 week, although they can dry out slightly in the fridge.
• FREEZING: Layer the squares in a freezer-safe, airtight container with parchment paper or wax paper between the layers to prevent sticking. Alternatively, wrap individual squares tightly in plastic wrap before placing them in a larger freezer bag or container. They will keep well in the freezer for 1 to 3 months. Thaw the frozen squares in the refrigerator overnight. You can also let them thaw on the counter, or microwave a single square for about 30 seconds if you want it warm and soft. The texture will be slightly softer once thawed compared to when they were first baked.
  
  

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