So delicious – these Carmelitas have gooey caramel and chocolate pressed between two oatmeal layers. You won’t believe how easy they are, either!
- 2 cups all-purpose flour
- 2 cups quick cooking oats
- 1 1/2 cups packed brown sugar
- 1 1/4 cups unsalted butter, softened
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1 (12.25 oz) jar caramel ice cream topping
- 3 tablespoons all-purpose flour
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350ºF.
Line a 9×13-inch baking pan with parchment paper or spray with nonstick cooking spray.
In the bowl of a stand mixer, combine the flour, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture is crumbly.
Reserve 3 cups of the crust mixture. Press the remaining mixture firmly into the bottom of the prepared pan. Bake in the preheated oven for 10 minutes.
While the crust is baking, combine the caramel and flour and stir until smooth.
Remove the crust from the oven and sprinkle the chocolate chips over the top. Drizzle evenly with the caramel mixture. Sprinkle the reserved crust mixture evenly over the top.
Return the pan to the oven and baking for an additional 18-22 minutes, or until golden brown. Remove from the oven and allow to cool for 1 hour, then transfer to the refrigerator to set the filling for 1 to 2 hours.
Cut into bars and serve.
Adapted from Pillsbury Best of the Bakeoff
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1 bar
- Calories: 2016
- Sugar: 21 g
- Sodium: 108 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 17 mg