Carmelita Bars
These classic carmelitas have a whole wheat oat cookie crust and layers of caramel, chocolate chips and chopped nuts! Chewy, salty-sweet, & addicting.
Servings: 15 bars
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ½ cups light brown sugar packed
- 2 cups old-fashioned rolled oats
- 14 ounces caramel candies unwrapped or homemade salted caramel sauce
- ⅓ cup heavy cream
- 1 cup semisweet chocolate chips
- ¾ cup walnuts or pecans toasted and chopped
- ¼ cup hazelnuts toasted and chopped
Instructions
- Heat oven to 350°F. Lightly spray a 13-by-9-inch baking pan with cooking spray.
- Whisk both flours, baking soda, and salt together in a large bowl.
- In a separate large bowl, cream butter and brown sugar on medium speed for 2 minutes until light and fluffy. Reduce speed to low and stir in the flour mixture until just combined, then stir in the rolled oats.
- Press half of the oat mixture firmly and evenly into the bottom of the prepared pan. Bake 10 minutes to set.
- While the base bakes, combine caramel candies and heavy cream in a medium saucepan over medium-low heat. Stir constantly for 5 to 7 minutes until fully melted and smooth. Remove from heat and let cool slightly.
- Scatter the chocolate chips and chopped nuts evenly over the par-baked crust. Pour the caramel sauce evenly over the top, spreading with a spatula if needed. Crumble the remaining oat dough evenly over everything.
- Bake 15 to 20 minutes until the top is lightly browned. Cool completely on a wire rack, then cover and refrigerate for up to 2 hours before cutting into bars.
Notes
Yield: This recipe makes 15 bars in a 13-by-9-inch pan. For thicker bars, use a 9-by-9-inch pan and add a few extra minutes to the bake time.
Technique: Press the first layer of oat dough firmly and evenly into the pan so it forms a solid base. A loose, uneven crust will break apart when you cut the chilled bars.
Storage: Store in an airtight container in the refrigerator for up to one week. To freeze, arrange bars in a single layer first, then transfer to a freezer bag for up to two months.
Technique: Press the first layer of oat dough firmly and evenly into the pan so it forms a solid base. A loose, uneven crust will break apart when you cut the chilled bars.
Storage: Store in an airtight container in the refrigerator for up to one week. To freeze, arrange bars in a single layer first, then transfer to a freezer bag for up to two months.
Nutrition
Calories: 530kcal | Carbohydrates: 69g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 188mg | Potassium: 279mg | Fiber: 4g | Sugar: 44g | Vitamin A: 475IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg