Caramelitas are rich, chewy oatmeal bars layered with melted caramel and chocolate. They’re one of those old-fashioned treats that taste even better the next day, once everything sets and the flavors settle in.
Ingredients
For the crust and topping:
1 cup unsalted butter, melted
1 cup brown sugar, packed
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ cups old-fashioned rolled oats
1 tsp baking soda
¼ tsp salt
For the filling:
1 (11 oz / 312 g) bag soft caramels, unwrapped
½ cup heavy cream (or evaporated milk)
1 cup semi-sweet chocolate chips
½ cup chopped pecans or walnuts (optional)
Instructions
Preheat the oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) baking pan with parchment paper.
In a large bowl, mix the melted butter, brown sugar, and vanilla until smooth. Add the flour, oats, baking soda, and salt, and stir until a crumbly dough forms.
Press a little more than half of the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven.
While the crust bakes, melt the caramels with the cream over low heat, stirring constantly until smooth.
Sprinkle the chocolate chips (and nuts if using) evenly over the hot crust. Pour the melted caramel over the top. Crumble the remaining oat mixture evenly over the caramel layer.
Return to the oven and bake for 18–22 minutes, until the top is lightly golden and bubbling around the edges.
Let the caramelitas cool completely in the pan before cutting. For clean slices, chill them for 30–60 minutes before slicing.
Tips
For extra gooey bars, slightly underbake them and let them set as they cool. If you love saltiness, sprinkle flaky sea salt over the caramel layer before adding the top crumble.
Storage
Store caramelitas in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze very well.
These bars are buttery, chewy, and dangerously addictive—classic comfort dessert at its best.
Enjoy
