Carmelitas

Nut-free option, Soy-free option 

Carmelitas are dreamy bars layered with oatmeal cookie, chocolate chips and caramel. For this recipe, we use a homemade salted caramel that takes this dessert to the next level. It’s the perfect combination of salty and sweet.

Carmelitas are an irresistible dessert that boasts layers of decadent flavors and delightful textures. These delectable bars are a beloved treat for those with a sweet tooth, and they’re often devoured in no time.

At the base of Carmelitas lies a foundation of oatmeal and flour, creating a slightly chewy and sturdy layer. This base provides the perfect canvas for the layers of flavor that follow.

The star of the show is undoubtedly the caramel filling. This layer is a heavenly concoction of caramel sauce, butter, cream or milk, vanilla extract, and a touch of salt. It’s sweet, buttery, and oozing with that classic caramel richness that pairs impeccably with the other components.

The final layer is a generous topping of chocolate chips or chunks. As Carmelitas bake, the chocolate melts into a luscious, gooey layer that harmonizes beautifully with the caramel. Some variations even incorporate chopped nuts, such as pecans or walnuts, for an added layer of crunch and flavor.

Creating Carmelitas is a straightforward process: you press the oatmeal base into a baking pan, layer on the caramel sauce, sprinkle the chocolate (and nuts, if desired), and bake until golden and bubbly. Once they’ve cooled and set, these bars are sliced into squares or bars, ready to satisfy your sweet cravings.

Carmelitas are renowned for their sweet, buttery, and subtly salty taste, with the chewiness of oats, the gooeyness of caramel, and the melty chocolate creating a symphony of flavors and textures that will have you coming back for more. Whether you’re celebrating a special occasion or simply treating yourself, Carmelitas are a guaranteed crowd-pleaser.

PREP TIME: 30 minutes

COOK TIME: 36 to 38 minutes

YIELD: 16 bars

INGREDIENTS:

For the Caramel

• ½ cup (100 g) granulated sugar
• ¼ cup (½ stick [56 g]) vegan butter, at room temperature (nut-free and/or soy-free if needed)
• 2 tbsp (30 ml) nondairy creamer or soy milk, at room temperature (nut-free and/or soy-free if needed)
• 1 tsp pure vanilla extract
• ¼ tsp salt

For the Cookies

• 1 cup (125 g) all-purpose flour (spooned and leveled or weighed)
• 1 cup (90 g) old-fashioned rolled oats
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (1½ sticks [170 g]) vegan butter (nut-free and/or soy-free if needed)
• ¾ cup (165 g) packed light brown sugar
• 1½ tsp (7 ml) pure vanilla extract
• 1 cup (168 g) vegan semisweet chocolate chips (soy-free if needed)

INSTRUCTIONS:

Making the Caramel

1. In a heavy-bottomed saucepan, heat the granulated sugar over medium-low heat, stirring often, until it begins to clump and melt.
2. Stir constantly until the sugar melts completely. Remove from the heat and add the room temperature vegan butter. Stir until combined.
3. Add the creamer and stir until combined. Place over medium heat and stir constantly until the mixture begins to boil. Cook, stirring, for another minute.
4. Remove from the heat and whisk in the vanilla and salt. Strain the caramel into a heat-safe bowl. Set aside for later.

Making the Cookie Dough

1. Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square pan with parchment paper.
2. In a medium-sized bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
3. Using the microwave or the stovetop over low heat, partially melt the butter until it’s about halfway melted. Pour into a large bowl and whisk until it has a thick liquid consistency.
4. Add the brown sugar and vanilla and mix until combined. Add the flour mixture and mix until just combined.
5. Press half of the dough into the prepared pan. Bake for 10 minutes.

Finishing the Bars

1.  Meanwhile, check the consistency of the caramel by stirring it. If it seems too thick to pour, heat for 15 to 30 seconds in a microwave or on the stovetop until pourable.
2. Remove the pan of parbaked dough from the oven and sprinkle the chocolate chips evenly over the dough. Evenly pour the warm caramel over the chocolate chips.
3. Take pieces of the remaining dough, flatten them, and place evenly on top of the caramel, covering as much of the surface as possible.
4. Bake for another 16 to 18 minutes, until the top is golden brown.
5. Remove from the oven and allow the bars to cool and set completely before slicing, about 4 hours. Slice into 16 bars.