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Easy Carmelitas | Gooey Salted Caramel Chocolate Chip Cookie Bars

Easy Carmelitas are gooey dessert bars that fit the vibe of Ina Garten Dessert Bars with a rich caramel layer and chocolate chips.
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These Easy Carmelitas are soft, chewy dessert bars layered with buttery oats, melty chocolate, and rich caramel. They bake up gooey, sweet, and irresistible with a simple one-bowl method.

Ingredients

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  • 3/4 cup butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 35 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips or chunks

Instructions

  1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray it with cooking spray. Lining the pan helps with cleanup since the caramel is very sticky. Set the prepared pan aside.
  2. Place the butter in a large microwave-safe bowl and heat it on high until melted, about 90 seconds.
  3. Stir in the brown sugar and vanilla extract. Whisk until the mixture looks smooth and combined.
  4. Add the flour, oats, baking soda, and salt. Stir until everything is fully mixed. The dough will be thick.
  5. Spread half of the oat mixture into the prepared pan. Use a spatula or the back of a spoon to press it into an even layer. Reserve the rest for the topping.
  6. Bake the crust for 10 minutes while you prepare the caramel layer.
  7. In a separate microwave-safe bowl, combine the caramels, heavy cream, and a pinch of salt if using. Heat in 60-second intervals, stirring after each burst, until the caramels melt into a smooth sauce. This usually takes 4 to 5 minutes total.
    You can also melt the caramel mixture in a saucepan over medium-low heat, stirring often, until smooth.
  8. Remove the crust from the oven after 10 minutes. Sprinkle the chocolate chips evenly over the hot surface.
  9. Slowly pour the warm caramel mixture over the chocolate layer, spreading it as evenly as possible.
  10. Crumble the reserved oat mixture over the top so it covers the caramel layer in an even, rustic layer.
  11. Return the pan to the oven and bake for 15 to 18 minutes, or until the edges look lightly browned and the center is gently bubbling.
  12. Let the bars cool completely in the pan before slicing. This may take up to 4 hours, or even overnight at room temperature. For faster cooling, place the pan in the refrigerator with foil on top to protect it from fridge odors. Cutting the bars too soon will make them fall apart because the caramel will still be molten.

Notes

  • Caramels: Werther’s Soft Caramels work very well here. You will likely need two bags to reach about 35 caramels. You can also use caramel bits, Kraft Soft Caramels, or another similar soft caramel.
  • Storage: Keep the bars in an airtight container at room temperature for up to 1 week, or freeze them for up to 4 months.

Nutrition

Find it online: https://irmacooks.com/easy-carmelitas/