A classic recipe from Jones Hopkins for rich and gooey caramel bars, also known as Carmelitas. A buttery oat crust is layered with melted caramel, chocolate chips, and walnuts, then topped with more of the crumbly oat mixture.
Author
Jones Hopkins
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (14 oz) pkg | Caramel Candies, unwrapped |
| 1/3 Cup | Milk |
| 2 Cups | Flour |
| 2 Cups | Oats - Any Kind |
| 1 1/2 Cups | Packed Brown Sugar |
| 1 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 1 Cup (2 sticks) | Margarine, softened |
| 1 | Egg |
| 1 (6 oz) pkg | Chocolate Chips |
| 1 Cup | Walnuts, chopped |
Instructions
- Preparation: Preheat your oven to 350°F. Grease a 13x9x2 inch pan.
- Make the Oat Mixture: In a large bowl, mix the flour, oats, brown sugar, baking soda, and salt. Add the softened margarine and the egg. Stir with a fork or pastry blender until the mixture is crumbly.
- First Bake: Press half of the crumbly mixture into the bottom of the prepared pan. Bake for 10 minutes.
- Prepare Caramel: While the crust is baking, unwrap the caramels and place them in a small saucepan with the ⅓ cup of milk. Heat over low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. Remove from heat.
- Assemble Layers: Remove the pan from the oven after its first bake.
- Sprinkle the chocolate chips and nuts over the hot crust.
- Drizzle the melted caramel mixture evenly over the top.
- Sprinkle the remaining half of the crumbly mixture over the caramel.
- Final Bake: Return the pan to the oven and bake for an additional 20 to 25 minutes, until the topping is golden brown.
- Let the pan cool for 30 minutes, then loosen the edges with a knife.
- Cool completely before cutting into bars. Store in the refrigerator.
.webp)