If you like salted caramel, chocolate and oats, you’re in luck. These Sweet and Salty Carmelitas will be your guilty pleasure!
There are only a few desserts I can honestly say when I taste them my reaction is, “WOW! That was Mmm so good!” THIS is one of them. If you like salted caramel and chocolate well then, you’re in luck. These carmelitas are by far the best I’ve ever had. Made it a week ago and I’m still dreaming about them.
They’re soft with creamy salted caramel slowly oozing from the sides. Upon baking, the slightly melted chocolate morsels retain its shape yet gives a tender bite when cooled. All of this in-between two layers of an oat crumble with sprinkled sea salt to give an additional kick to the salted caramel effect. All just so irresistible.
If it weren’t for gaining weight at the sight of food, I would have had my way with the entire tray to myself. This carmelita treat are for sure not to hit anyone’s list of “healthy foods,” but you know what? That’s okay because when you do want to indulge into something so decadent, you come here. This is it!
So go ahead and have it your way with these sinfully sweet & salty carmelitas. They are just too good to pass up. You won’t be disappointed.
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Sweet and Salty Carmelitas
- Total Time: 2 hours 30 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
If you like salted caramel, chocolate and oats, you’re in luck. These Carmelita squares will be your guilty pleasure!
Ingredients
- 3/4 cup (170 grams) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 cup (90 grams) old fashioned oats
- 3/4 cup (165 grams) light brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 35 (230 grams) caramels
- 1/2 cup (120 grams) heavy cream
- 1 cup (170 grams) chocolate chips
- 1 teaspoon sea salt
Instructions
- Heat oven to 350°F (175°C). Line 8 inch (20 cm) baking pan with parchment paper or aluminum foil leaving excess hang over two opposing ends for easy grab. If using aluminum, lightly spray bottom and sides with baking spray with flour; set aside.
- In a small bowl, melt butter in the microwave on HIGH at 30 seconds intervals stirring between each interval. May take up to 1 minute. Add vanilla, stir; set aside.
- In a medium bowl, whisk flour, oats, brown sugar, baking soda and salt. Mix in the melted butter until mixture becomes crumbly. Press half of the flour-oat crumble into the prepared baking pan to make a cookie crust. Bake for 10 minutes.
- Meanwhile, unwrap caramels and place into a microwave-safe bowl with heavy cream. Melt in the microwave on HIGH at 30 second intervals stirring in between each interval; set aside. It may take up to 3 minutes for caramels to completely melt.
- Once cookie crust has baked, sprinkle chocolate chips evenly onto the crust; do not press or spread chocolate. Evenly pour caramel on top of the chocolate and sprinkle 1/2 teaspoon sea salt. Using the remaining flour-oat crumble, sprinkle evenly on top.
- Bake for 16 to 20 minutes or until golden brown. Remove from oven and sprinkle remaining 1/2 teaspoon of sea salt on top of the crumble.
- Cool carmelitas to room temperature in the pan or it can be easily touched by hand. Cover with plastic wrap leaving a slight opening at one corner to allow condensation to escape. Chill in the refrigerator for two hours until firm enough to cut. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bars
- Cuisine: American
Sweet and Salty Carmelitas recipe adapted from Cooking Classy.
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This is one of my favorite recipes! It is so tasty and always a huge hit with anyone who tries them. They’re also super easy to make gluten-free, just swap old fashion oats for gluten-free and regular flour for gluten-free 1:1. I always at a little extra salt because I love a good punch of salt. But all in all, 10/10, I’ve made them at least 8 times. ٩(ˊᗜˋ*)و ♡
Hi Maddie,
I’m the same! Love the extra punch of salt too! And I’m happy to see this is one of your favorite recipes and that you were able to easily tailor it to your needs. Thanks for sharing your experience <3
~ Connie | URBAN BAKES