Salted Carmelitas

12.17.2012

Carmelitas will always be one of my weaknesses. Yes of course they are loaded with calories but once in a while it is so worth it. I mean how can you resist a oatmeal cookie bar that is sandwiched with a layer of two kinds of chocolate chips and a layer of silky smooth salted caramel? I know when they are around I most definitely can’t resist them. I adapted this recipe slightly from Lulu the Baker (very cute blog by the way). I made a few minor changes and of course, added in the coarse sea salt to make them a salted Carmelita. I like the balance the salt adds to all the sweetness. I thought these bars were a good post for the holidays because they are an indulgent bar fit for a celebration. If you’d like you could brown the butter for the oat cookie mixture which would give them one more gourmet touch. If doing so just allow it to cool for about 15 minutes before adding it to the dry ingredient mixture. Enjoy!

Salted Carmelitas

Yield: 12

Salted Carmelitas

Ingredients

  • 32 caramels, unwrapped (such as Kraft)
  • 1/2 cup heavy cream
  • 1 cup all-purpose flour
  • 1 cup old fashioned rolled oats
  • 3/4 cup packed light-brown sugar
  • 1 tsp baking soda
  • 1/4 tsp table salt
  • 10 Tbsp salted butter
  • 1 tsp vanilla extract
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips*
  • coarse sea salt

Directions

  • Preheat oven to 350 degrees. Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine the two ingredients in a saucepan and melt over low heat), set aside.
  • In a mixing bowl whisk together flour, rolled oats, light-brown sugar, baking soda and 1/4 tsp table salt. Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish and bake in preheated oven for 10 minutes. Remove from oven and sprinkle milk chocolate and semi-sweet chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle 1/4 tsp coarse sea salt evenly over caramel layer, then sprinkle top evenly with remaining oat mixture. Bake in preheated oven 16 - 20 minutes until lightly golden. Remove from oven, sprinkle top evenly with an 1/8 tsp coarse sea salt (or to taste) and allow to cool for 20 minutes at room temperature, then cover with plastic wrap leaving a small opening on one corner (to allow condensation to escape), transfer to refrigerator to chill until cool enough to cut into clean squares (mine took about 2 hours chilling). Alternately you can enjoy them warm after about 20 minutes of cooling at room temperature (you just won't have clean cut squares and the caramel will be really runny). Store in an airtight container at room temperature.
  • *you can use all semi-sweet chocolate chips if you'd like, I just like the combo of both kinds of chocolate.
  • Recipe Source: adapted slightly from Lulu the Baker
http://www.cookingclassy.com/2012/12/salted-carmelitas/

45 comments

  • Averie @ Averie Cooks: They look amazing and I too saw that post of hers on Pinterest and last spring, made my version of them. I adapted it a fair amount but still want to make something closer to hers/yours. That drippy caramel speaks to me! December 17, 2012 at 11:19am Reply

  • Ashlee Christopher: OH . MY. AMAZING!!
    Cant wait to try them
    XO
    http://abpetite.blogpsot.com/ December 17, 2012 at 1:05pm Reply

  • Sarah: Yum!! I’ve never had a caramelita, so it looks like I’m going to need to make these as soon as possible. I give it three days.. December 17, 2012 at 1:13pm Reply

  • Loretta E.: These look so delicious Jaclyn! I love that oozing caramel….

    I totally forgot about carmelitas! Thanks for reminding me. December 17, 2012 at 1:18pm Reply

  • Serena Bakes Simply From Scratch: I love carmelitas! Deliciousness! December 17, 2012 at 1:51pm Reply

  • Rachel @ Bakerita: This looks so amazing. I LOVE caramelitas, and I love that you added a salty element. Those pictures are ridiculously gorgeous too. December 17, 2012 at 3:33pm Reply

  • Jessica@AKitchenAddiction: These are a family favorite at my house! Love that you added sea salt! December 17, 2012 at 3:37pm Reply

  • sally @ sallys baking addiction: wow wow wow wow wow Jaclyn. You’ve outdone yourself. My stomach is GROWLING for some salted caramel in the form of a caramelita. :) LOVE IT my dear! December 17, 2012 at 4:59pm Reply

  • Patricia | The Answer Is Cake: I’ve never heard of caramelitas – but strangely enough, after reading your blog and looking at your gorgeous photos they are all I can think of! Must eat caramelitas… December 17, 2012 at 6:55pm Reply

  • Ashley: Wow these pictures are making me drool! December 17, 2012 at 7:46pm Reply

  • Grandbabycakes: Wow, these would make my family very happy campers. Anything with caramel in it has to be golden! December 17, 2012 at 9:06pm Reply

  • angela @ another bite please: carmels – check heavy cream – check chocolate chips – check – I will so be making these tonight or tomorrow…I have a weakness for carmel salty goodness too! December 18, 2012 at 11:31am Reply

  • Yammie @ Yammie’s Noshery: I will dream of these babies tonight.

    By the way, did you change your blog design?? It looks awesome! December 20, 2012 at 9:16pm Reply

    • Jaclyn: Thanks so much Yammie! Yes I did, finally. I couldn’t handle being a blogspot.com any longer =). I thought wordpress had a lot more to offer too, will see how it goes. So far so good. December 21, 2012 at 12:49am Reply

      • Yammie @ Yammie’s Noshery: Awesome! I love being .com. It makes me feel so much more official! I especially like your new recipe layout. I should try to figure out how to do something like that. December 21, 2012 at 8:56am Reply

        • Jaclyn: Thanks Yammie! Yeah it’s definitely nice to be rid of the blogspot =). December 22, 2012 at 9:59am Reply

  • Kat: So after seeing this recipe – I HAD to make these. I just made them today. I’m struggling because there are still 10 minutes of cooling left and 2 hours in the fridge – and I just don’t know if I can contain myself until then. This recipe looks simply amazing. December 21, 2012 at 4:01am Reply

    • Jaclyn: I hope they turned out perfect for you! I always have a hard time waiting myself, I can never help but dive in and have a small piece before they’ve cooled enough for clean cutting. I don’t have the will power not too =). December 21, 2012 at 2:23pm Reply

  • Missyg: Not sure if I was the only one that had this problem, but I don’t see how that oat mixture is meant to be enough to provide a full bottom and top for the bars… I had a very very thin layer for the bottom and not enough oat mixture for the top at all. Did I do something wrong? December 24, 2012 at 12:33pm Reply

    • Jaclyn: You didn’t do anything wrong. It is meant to be fairly thin. You could do 1 1/2 of the crust recipe next time or even double. You might have to bake it a little longer to compensate. Thanks! December 24, 2012 at 3:21pm Reply

      • Jaclyn: OH MY GOSH!!!! I woke up today (Christmas) and started making these bars and realized I left out the brown sugar!! I feel so terrible! I really really hope you clicked on the adapted recipe from link and noticed she used sugar in hers. I honestly don’t know how I missed that because I re-read all the recipes I post at least 3 times and sugar is the most important ingredient in a cookie. The holidays have been hectic for me I guess, this is the first time I’ve ever left out such a crucial ingredient. I hope that wasn’t why yours were thin! Please forgive me I’m so sorry! Merry Christmas! December 25, 2012 at 2:14pm Reply

  • Dianne Shaw: I made these and just had to tell you how awesome they are! My family fought over them. The caramel and chocolate layer was oh so good. The crust was thin, as someone commented. I used about 3/4 of the mixture for the base and spread the rest on top. I was happy with how it turned out. Thanks again for sharing such a fabulous recipe! December 26, 2012 at 5:25pm Reply

    • Jaclyn: I’m so glad you and your family enjoyed them Dianne! Youre very welcome and thank you for your comment! December 26, 2012 at 10:24pm Reply

  • » The Sunday Brunch Buffet 12/30/2012 The Live-In Kitchen: [...] I have a sudden need for/obsession with carmelitas. [...] December 30, 2012 at 12:02am Reply

  • Allison Day: *swoon* These sound amazing! January 4, 2013 at 12:27am Reply

  • Elizabeth: Salted Caramel is just the best thing ever! I love how these look and sound. January 14, 2013 at 6:32pm Reply

  • Kelly: First the salted caramel chocolate crinkles, and now I find this on your site??? Oh my goodness. Can’t wait to try it!

    Just pinned it. :-) January 28, 2013 at 5:56am Reply

    • Jaclyn: Kelly – I hope you do get a chance to make them and love them! January 28, 2013 at 9:03pm Reply

  • Salted Carmelitas | Laughing Latte: [...] recipe alterations needed here! Just visit Cooking Classy and you have the recipe to [...] February 13, 2013 at 3:01am Reply

  • Wendy: This recipe looks good and I’d like to try it, but … 10 tbsp of butter? The measurement style seems odd to me. Can anyone tell me how much butter in terms of sticks? 1 stick? 2 sticks?

    thx,
    w February 13, 2013 at 8:18am Reply

    • Jaclyn: 10 Tbsp is 1 stick of butter plus 2 Tbsp. Hope you enjoy! February 14, 2013 at 9:16am Reply

  • Leah: Oh my YUM. I just doubled this recipe to make a 13×9 pan. They are amazing. I made them to bring to my daughters 3rd grade teachers tomorrow….but I’m not sure they’re going to last that long! They are delicious!! May 20, 2013 at 8:55am Reply

    • Jaclyn: I’m so glad you liked these Leah! Thanks for your comment! These are hard to share :). May 20, 2013 at 9:08am Reply

  • Salted carmelitas | hungryhinny: [...] carmelitas were recently brought to my attention again, specifically through a recipe posted on Cooking Classy. This version had added salt, and the combination of salted caramel, chocolate, oats and brown [...] May 27, 2013 at 3:40am Reply

  • Mandi: Does anyone know if I can substitute caramel sauce for the wrapped caramels? May 27, 2013 at 5:37am Reply

  • Cama: Hello
    I’d like to make these tomorrow afternoon. The problem is I don’t eat chocolate. Can I omit chocolate chips without any risk of damaging these beauties? August 7, 2013 at 6:09am Reply

    • Jaclyn: No that should be fine to just leave them out. August 7, 2013 at 7:42am Reply

  • Rose: OUTRAGEOUS!! These are so good we couldn’t stop eating them. They have reached “crack” status! December 2, 2013 at 3:59pm Reply

    • Jaclyn: Love to hear that Rose :)! December 2, 2013 at 6:39pm Reply

  • Monica: Love this adaptation of Carmelitas. I’m going to try this recipe out over the weekend (: Happy holidays! December 28, 2013 at 1:35pm Reply

  • Sweet and Salty Carmelitas | URBAN BAKES: […] Sweet and Salty Carmelitas recipe adapted from Cooking Classy. […] January 4, 2014 at 1:47pm Reply

  • Chichi: These look so delicious. I so want some March 18, 2014 at 4:55am Reply

  • Colleen: Jaclyn—These look incredible! But my grandmother would have me shot if I brought Kraft caramels into the house (it’s Grandma’s recipe ONLY around here!). I’d like to try subbing my own caramels in, so could you tell me how much 32 Kraft caramels weigh? Thank you so much! September 3, 2014 at 7:48pm Reply

    • Jaclyn: I just looked it up online and there are 49 in one 14 oz bag, so if I’m doing my math right (which is kind of risky you may want to double check :) then it would be about 9 oz for the 32. I LOVE homemade caramel! September 4, 2014 at 10:45am Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d