Salted Caramel Oatmeal Carmelitas
Buttery oat bars layered with rich salted caramel and melty chocolate. These bakery-style squares slice clean and taste irresistible.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup old-fashioned rolled oats
- 1.1 cup all-purpose flour
- 0.75 cup packed light brown sugar
- 0.5 tsp baking soda
- 0.25 tsp fine salt
- 0.75 cup unsalted butter, melted let cool slightly
- 1 tsp vanilla extract
- 1.25 cup semisweet chocolate chips
- 11 oz soft caramel candies, unwrapped
- 0.33 cup heavy cream
- 0.5 tsp flaky sea salt for sprinkling
- 0.5 cup chopped pecans optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Whisk oats, flour, brown sugar, baking soda, and fine salt in a large bowl.
- Stir in melted butter and vanilla until the mixture forms moist clumps.
- Press about two-thirds of the crumb into the pan. Bake 10 minutes to set.
- Melt caramels with cream in a saucepan over low heat, stirring until smooth. Let stand 2 minutes.
- Scatter chocolate chips and pecans over the warm crust.
- Pour the warm caramel evenly on top. Sprinkle with flaky sea salt.
- Crumble the remaining oat mixture over the caramel, leaving some gaps for bubbling.
- Bake 18–20 minutes until golden and bubbling. Cool completely, then chill 1 hour for clean slices.
Notes
Variation: Swap half the semisweet chips for dark chocolate, or add 1 tsp espresso powder to the caramel for a mocha twist. Storage: Keep in an airtight container at room temperature for 3 days or refrigerate up to a week; freeze up to 2 months.
This recipe is an original creation inspired by classic Salted Caramel Oatmeal Carmelitas flavors. All ingredient ratios and instructions are independently developed.