Carmelitas are a chocolate caramel oat bar that are to die for! Made with freshly milled soft white wheat to add a little more nutrition and flavor. Everyone will love these! They are a crowd pleaser. Everyone will be asking you for the recipe!
Want more desserts that include oats? Check out my copycat heavenly hunks recipe.
Ingredients
Soft white wheat – I love this wheat for baked goods. It has great flavor and texture in baked goods. Check notes on the recipe card for using all purpose flour.
Rolled Oats – I love the one degree brand
Brown sugar
1/2 bag of soft caramels
heavy cream
Butter- unsalted or salted. But if you use unsalted you’ll need to add 1/2 tsp of salt.
How to make Carmelitas
Step 1: Grease a 9×9″ pan with coconut oil or cooking spray. Preheat oven to 350°. Mill your wheat and set flour aside.
Step 2: In a large bowl mix together the oats, flour, melted butter, salt, brown sugar, and, baking soda.
Step 3: Press half of the oat mixture into the prepared 9×9″ dish. bake for 10 minutes.
Step 4: While the crust is baking make the caramel sauce. Add the caramel and heavy cream to a small sauce pan and cook over low heat stirring continuously until its a smooth sauce.
Step 4: Remove the crust from the oven and sprinkle the chocolate chips evenly over the crust. Pour the caramel sauce over the chocolate chips. Spread the remaining oat mixture over top of the caramel layer. Bake for another 20 minutes.
Step 5: Allow to cool completely before slicing. I cool on the counter for 1-2 hour then place in the fridge to cool even more.
Carmelitas with freshly milled flour
Ingredients
Equipment
Method
- Grease a 9×9" pan with coconut oil or cooking spray. Preheat oven to 350°. Mill your wheat and set flour aside.
- In a large bowl mix together the oats, flour, melted butter, salt, brown sugar, and, baking soda.1 cup rolled oats, 3/4 cup melted butter, unsalted or salted, 1 1/4 cup soft white wheat, 175g, 1/2 cup brown sugar, 1 tsp. baking soda, 1/2 tsp salt, if using unsalted butter
- Press half of the oat mixture into the prepared 9×9" dish. bake for 10 minutes.
- While the crust is baking make the caramel sauce. In a small saucepan combine the soft caramels and heavy cream. Cook over low heat stirring continuously until everything is smooth and the caramel has melted. Put aside.
- After the crust is done sprinkle the chocolate chips evenly over the crust. Pour the caramel sauce over the chocolate chips. Spread the remaining oat mixture over top of the caramel layer. Bake for another 20 minutes.
- Allow to cool completely before slicing. I cool on the counter for 1-2 hours then place in the fridge to cool even more. Store in the fridge.