These little Carmelitas are a sweet little buttery treat. The perfect combination of chocolate, caramel and brown sugar cookie crust topping will leave you begging for more.
I thought the perfect first “official” post of To Simply Inspire should be a special yummy dessert treat. If you have never had a Carmelitas, you are in for mouthwatering fun.
This is one of those recipes! Oh so yummy gooey! They are the ultimate sweet tooth cure!
Simply melt the caramel in the cream. After baking a base cookie crust, simply layer the chocolate, caramel and extra cookie topping.
INGREDIENTS
(1) 11 oz bag of caramel bits
½ cup light cream (or heavy cream if you don’t mind a little extra fat)
½ cup butter, melted (1 stick)
½ cup brown sugar, packed
1 cup all purpose flour
1 cup oat flour or rolled oats
1 teaspoon baking soda
¾ cup semisweet chocolate chips
½ cup of chopped pecans, optional
DIRECTIONS
Preheat oven to 350 degrees F
Combine caramels and cream in a small saucepan over low heat.
Stir until completely smooth; set aside.
In a separate bowl, combine melted butter, brown sugar, flours, and baking soda.
Spoon half of the flour mixture into an 8×8″ baking dish and press down into bottom of dish.
Bake at 350 degrees for 10 minutes.
Remove pan from oven.
Sprinkle chocolate chips over the cooked crust.
Pour caramel mixture over the chocolate chips.
Crumble the remaining oatmeal mixture over the melted caramel.
Bake for an additional 15-20 minutes
Cool completely before cutting into squares.
ENJOY!!
Carmelitas
Ingredients
- 11 ounces caramel bits One bag
- ½ cup light cream or heavy cream if you don't mind a little extra fat
- ½ cup butter melted (1 stick)
- ½ cup brown sugar packed
- 1 cup all purpose flour
- 1 cup oat flour or rolled oats
- 1 teaspoon baking soda
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F
- Combine caramels and cream in a small saucepan over low heat.
- Stir until completely smooth; set aside.
- In a separate bowl, combine melted butter, brown sugar, flours, and baking soda.
- Spoon half of the flour mixture into an 8x8" baking dish and press down into bottom of dish.
- Bake at 350 degrees for 10 minutes.
- Remove pan from oven.
- Sprinkle chocolate chips over the cooked crust.
- Pour caramel mixture over the chocolate chips.
- Crumble the remaining oatmeal mixture over the melted caramel.
- Bake for an additional 15-20 minutes
- Cool completely before cutting into squares.
Nutrition
Inspired by LuLu the Baker
Try these other yummy desserts too!
Debbie the NY Baker
Hi – recipe looks amazing, but I have a question about the amount of butter called for. The recipe says 1/2 cup butter, melted and then in parenthesis 1 and 1/2 sticks. Assuming each stick equals 1/2 cup, wouldn’t 1 and 1/2 sticks be 1 and 1/2 cups?
Thanks!
Jocelyn
I believe the original recipe from Lulu the Baker calls for 3/4 cup butter (as well as 3/4 cup brown sugar). Perhaps this is the source of the butter confusion? Of note, I have made Lulu’s recipe, and these Carmelitas are scrumptious!
Sherri
I’m sorry for that confusion. Yes, I did cut the butter a little. It should be 1 stick of butter instead of 1 1/2 sticks 🙂
Sharon - Her Organized Chaos
The melted caramels and cream look so delicious! Pinning and sharing. Thanks for sharing at Totally Terrific Tuesday last week! I can’t wait to see what you have lined up for this week.
Sharon
Her Organized Chaos
Miz Helen
Your Cookie Bars look awesome! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Joy @ Joy Love Food
These look amazing! Thanks for sharing at What’d You Do This Weekend? 🙂
Gentle Joy
These look really good… and I like the idea of the caramel bits… I have always unwrapped so many square caramels…and it is more work than I want to go to… I will be remembering to look for those. Thank you… I would love to make these bars. 🙂
Rachel
um YES. I will be making these. Found you from the re-treat
Maria
Oh my gosh, these look absolutely amazing!!!! They sound divine!!! I’ve never had these bars, but the recipe sounds delicious, thanks for sharing!!!