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When I first discovered Carmelitas in my grandmother's recipe box I knew I'd found something special. These heavenly bars with their buttery oatmeal layers hugging rich caramel and melted chocolate have been winning hearts at every family gathering since. The best part? They come together so easily no fancy mixer needed just simple ingredients and a bit of love.
The Magic in Every Bite
Every time I make these bars I fall in love with how the chewy oatmeal crust cradles that perfect layer of gooey caramel and melted chocolate. There's something about the sweet and slightly salty combination that keeps everyone coming back for just one more piece. I've seen these disappear from dessert tables faster than any fancy cake.
What You'll Need
The secret to amazing Carmelitas starts with good butter it gives these bars their rich foundation. I always use old fashioned oats they create that perfect chewy texture you just can't get from instant oats. Brown sugar adds such a lovely warmth and works with vanilla to create an incredible aroma. For the caramel I swear by Werther's Baking Caramels they melt like a dream. A splash of heavy cream helps create that smooth gooey center and semi sweet chocolate chips balance out all the sweetness perfectly.
Making the Magic Happen
Start by mixing your melted butter with brown sugar and vanilla until it smells amazing. Add in your flour oats baking soda and salt. Press half into your pan and give it a quick bake. While that's happening melt your caramels with cream until they're silky smooth. Now comes the fun part sprinkle chocolate chips over your warm crust drizzle with that gorgeous caramel and crumble the remaining oat mixture on top. After another quick trip to the oven the hardest part is waiting for them to cool but trust me it's worth it.
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Keeping Your Treats Fresh
These bars stay perfectly delicious for a week in an airtight container at room temperature though they rarely last that long in my house. If you're planning ahead they freeze beautifully for up to 4 months. Just let them thaw overnight on the counter when you're ready to serve.
My Favorite Baking Tips
Patience is key with these beauties let them cool completely before cutting into them. I sometimes pop them in the fridge to speed things up. Remember only old fashioned oats will do instant oats just don't give you that wonderful texture. When I'm baking for a crowd I double the recipe and use a bigger pan. Lately I've been adding a pinch of sea salt to the caramel it takes these bars to a whole new level.
Frequently Asked Questions
- → Why do the bars need to cool so long?
- The 4-hour cooling time allows the molten caramel to firm up completely. Without proper cooling, the bars will be too messy to slice cleanly.
- → What kind of caramels work best?
- Werther's Soft Caramels are recommended for baking, but you can also use Caramel Bits or Kraft Soft Caramels with similar results.
- → Can these bars be frozen?
- Yes, they can be stored in the freezer for up to 4 months. At room temperature, they'll keep for about a week in an airtight container.
- → Why line the pan with foil?
- The caramel is very sticky, so lining the pan with foil makes cleanup much easier and helps remove the bars cleanly.
- → Can I use quick oats instead of old fashioned?
- No, whole-rolled old fashioned oats are required for the proper texture. Quick or instant oats will make the bars too mushy.