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Carmelitas | URBAN BAKES

Sweet and Salty Carmelitas

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5 from 2 reviews

  • Author: URBAN BAKES
  • Total Time: 2 hours 30 minutes
  • Yield: 9 squares 1x


If you like salted caramel, chocolate and oats, you’re in luck. These Carmelita squares will be your guilty pleasure!




  1. Heat oven to 350°F.  Line 8 x 8 baking pan with aluminum foil leaving tabs on two opposing ends for easy grab.  Lightly grease foil.
  2. In small bowl, melt butter in microwave on HIGH at 30 seconds intervals stirring between each interval.  May take up to 1 minute.  Add vanilla, stir; set aside.
  3. In medium bowl, whisk flour, oats, brown sugar, baking soda and table salt.  Add in melted butter mixture and with a fork, mix mixture to a crumble state.
  4. Press half of flour-oat crumble into the greased baking pan to make a cookie crust.  Bake for 10 minutes.
  5. Meanwhile, unwrap caramels and place into a small bowl with heavy cream.
  6. Melt caramels and cream in microwave on HIGH at 30 second intervals stirring in between each interval; set aside.  May take up to 3 minutes for caramels to completely melt.
  7. Once cookie crust has baked, sprinkle chocolate chips evenly onto crust; do not press or spread chocolate.  Evenly pour caramel on top of chocolate and sprinkle 1/2 teaspoon sea salt.  Using the remaining flour-oat crumble, sprinkle evenly on top.
  8. 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 crumble.
  9. Cool close to room temperature in pan or until pan can be easily touched by hand.  Cover with plastic wrap leaving a slight opening at one corner to allow condensation to escape.  Chill in refrigerator for two hours until firm enough to cut.  ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Cuisine: American

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