Gooey caramel, chocolate chips, and chopped pecans fill soft oatmeal crumb bars. These Carmelitas are easy to make and use the same crust and topping mixture!
INGREDIENTS
SERVINGS: 16 BARSFOR THE CRUST AND TOPPING:– 1 cup (125 grams) all-purpose flour , spooned & leveled– 1/2 cup (100 grams) brown sugar– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 1/2 cup (115 grams) unsalted butter , softened and cut into piece– 3/4 cup (75 grams) old-fashioned rolled oatFOR THE FILLING:– 25 soft caramel candies , unwrapped (I use Kraft soft caramel candies)– 1/4 cup (60 ml) heavy whipping cream– 1/2 cup (55 grams) chopped pecan– 3/4 cup (140 grams) semi-sweet chocolate chip
INSTRUCTIONS
Preheat oven to 350°F. Set aside an 8-inch square baking pan lined with aluminum foil, leaving an overhang for easy removal.
1
Mix flour, brown sugar, baking soda, and salt in a large bowl. Cut the butter into the dry ingredients with a pastry cutter, fork, or electric mixer until crumbly. Mix in oats.
2
Press half the mixture into an even layer in the baking pan. Refrigerate the other half. Bake the crust 15 minutes at 350°F to set. Remove from oven and cool for 10 minutes.
3
In a microwave-safe bowl, microwave caramel candies and heavy whipping cream for 20–30 seconds to melt and smooth. Stir well after each increase. Let cool.
4
Use butter or nonstick cooking spray to grease pan sides. This step is optional but prevents caramel from sticking to foil.
5
After the crust and caramel cool, pour caramel over the crust and add chopped pecans and chocolate chips. Sprinkle the other half of the fridge topping on top.
6
Bake 25–30 minutes at 350°F until the topping is lightly golden brown. Let cool on a wire rack, then cut into bars and enjoy!