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These easy Carmelita bars are a candy lover’s dream come true, with soft, gooey caramel and chocolate

sandwiched between layers of sweet, buttery oat crumbs. These will quickly become your new favorite cookie at

the bar.




Cookie Crust

1 cup all-purpose flour

1 cup rolled oats

¾ cup packed light brown sugar

½ teaspoon baking powder


½ teaspoon salt

12 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

caramel sauce


36 unwrapped candies (brand Kraft)

½ cup cream

Carmelitas new york times recipes



Preheat oven to 350 degrees. Line a 20 x 20 cm baking pan with baking paper or aluminum foil sprayed with


non-stick spray.

In a medium bowl, whisk together the flour, oats, brown sugar, baking powder, salt, melted butter, and vanilla

extract with a fork.

Using a spoon and fork, pour a little more than half of the mixture into the prepared tin and bake for 10 minutes.

In the meantime, place the unwrapped candies and cream in a microwave-safe bowl.Microwave in 60-second

intervals, stirring well after each interval, until caramels are melted and sauce is smooth. Towards the end of the

melting process, use a whisk to create a smoother caramel sauce.

Remove the baked oatmeal mixture from the oven and sprinkle with the chocolate chips.

Pour the caramel sauce over the chocolate chips. Sprinkle with remaining oat mixture and bake until golden


brown, 15 to 20 minutes.Allow to cool completely before cutting. Once it has cooled slightly, you can speed up

the process by placing the pan in the refrigerator.

Notes :


Place parchment paper or aluminum foil sprayed with nonstick spray on your pan. The caramel sauce will become

very sticky and try to stick to the pan.

Quick oatmeal can be substituted, but we prefer old-fashioned oatmeal for a chewier texture and finish.

Have the candies unwrapped and ready before starting the recipe.

You can also make the caramel sauce on the stove over low heat, stirring frequently until melted and smooth.For

variety, try other chip flavors like dark chocolate, milk chocolate, white chocolate, or peanut butter.

Add chopped pecans, walnuts, peanuts or macadamia nuts.

Store completely cooled bars in an airtight container on the counter at room temperature for up to 5 days or in

the refrigerator for up to 8 days.


Calories: 608 kcal Carbohydrates: 73 g Protein: 6 g Fat: 32 g Saturated fat: 18 gPolyunsaturated fats: 3 g

Monounsaturated fats: 8 g Trans fats: 1 g Cholesterol: 59 mg Sodium: 296 mgPotassium: 264 mg Fiber: 3 g Sugar:

49 g Vitamin A: 688 IU Vitamin C: 0.2 mg Calcio: 88 mg Hierro: 2 mg

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