Okay, picture this: I’m It’s a chilly evening, the kind where you just want to curl up on the couch with something warm and cozy. Now imagine that feeling transformed into a bar – buttery, oat-filled base, gooey Salted Caramel. oozing through the center, and a slightly salty, perfectly sweet finish. What exactly are these guys doing?Salted Caramel Oatmeal Carmel are! Think of them as a cross between a classic oatmeal cookie and a millionaire’s shortbread, but honestly, they’re even better. They’re so ridiculously easy to make, and the combination of textures and flavors is just out of this world. I guarantee these will become a new family favorite; they disappear so fast in my house, I sometimes think I imagined making them!
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What is Salted Caramel Oatmeal Carmelitas?
What exactly is the exact meaning of “are Salted Caramel Oatmeal Carmel? Well, they’re basically a layered dessert bar. Think of it as a decadent oatmeal cookie bar that’s been taken to a whole new level. It’s essentially a buttery, brown sugar-sweetened oatmeal cookie dough that’s pressed into the bottom of a pan, topped with a generous layer of luscious, homemade (or store-bought, no judgment!) salted caramel, then finished with more of that oaty goodness. When baked, the caramel melts into every nook and cranny, creating this irresistible, chewy, gooey treat. The name “Carmelitas” just sounds fancy, right? But trust me, they are SO easy to make and they are anything but intimidating. Plus, that hint of salt with the sweet caramel? *chef’s kiss* Perfection!
Why you’ll love this recipe?
Why am I so obsessed with these things?Salted Caramel Oatmeal Carmel, and why I think you will be too! First, the FLAVOR! The rich, buttery oatmeal base pairs perfectly with the gooey, salty-sweet caramel. It’s like a hug in every bite! Then there’s the simplicity. Seriously, this recipe is so straightforward, even the most novice baker can whip them up without a fuss. It is a great recipe for those who are looking for something quick and simple. I always do this when I need a dessert for an unexpected guest!
And let’s not forget how cost-effective they are. You probably already have most of the ingredients in your pantry. Oatmeal, flour, butter – everyday staples that come together to create something truly special. Plus, they are incredibly versatile! I’ve served these at potlucks, bake sales, and even as a special treat for breakfast (don’t judge!). I’ve even experimented with adding chocolate chips to the batter or a sprinkle of sea salt on top for extra pizzazz. What I love most about this recipe is how adaptable it is. You can easily adjust the level of saltiness or sweetness to your liking, and you can even swap out the caramel for other fillings like Nutella or Peanut Butter (although, the salted caramel is truly magical). These Salted Caramel Oatmeal CarmelAre just a step above your typical cookie bar – they are truly irresistible! Is it easier to make a batch of cookies than making individual cookies?
How do I make Salted Caramel Oatmeal Carmelitas?
Quick Overview
Let’s get down to business! Making these!Salted Caramel Oatmeal CarmelIs it surprisingly simple? How do I make oatmeal base? What are some other goodies? You’ll press half of it into the bottom of a baking pan, then spread the generous layer of salted caramel over it. Is caramel over it? What do you do with the remaining oats? What makes this method special is the layering technique. It creates the perfect balance of textures and flavors, with the gooey caramel nestled between the layers. What are some chewy oatmeal layers? How easy is it to make a simple dish?
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is nice and soft, but not melted! It needs to cream properly with the sugar. I always leave mine out for about an hour before baking.
* 1 cup packed light Brown Sugar: Brown sugar adds a lovely molasses flavor that complements the caramel perfectly. You can use dark brown sugar for an even richer taste.
* 1/2 cup granulated sugar: Just a touch of granulated sugar to balance the sweetness.
* 2 large eggs: Eggs bind everything together and add richness.
* 1 teaspoon vanilla extract: Vanilla enhances all the other flavors. Don’t skip it! I use good quality vanilla extract.
* 1 1/2 cups all-purpose flour: All-purpose flour is the workhorse of this recipe, providing structure and stability.
* 1 teaspoon baking soda: Baking soda helps the bars rise and become nice and chewy.
* 1/2 teaspoon salt: Salt balances the sweetness and enhances the other flavors.
* 3 cups rolled oats: Rolled oats give the bars their signature chewy texture and nutty flavor. I prefer old-fashioned rolled oats, but quick oats will work in a pinch.
* Optional: 1/2 cup chopped nuts (pecans, walnuts, or almonds) for added flavor and texture.
For the Filling:
* 1 (14 ounce) package caramels, unwrapped: I like to use Werther’s Originals soft caramels for the best flavor and texture, but any caramel will work. What is the hardest part of making caramels? * 1/4 cup heavy cream: Heavy cream melts the caramels into a smooth and luscious sauce. Is it possible to substitute milk for caramel? What is the perfect contrast between Sea Salt and caramel? If you are out of sea salt, you could use regular salt.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. If you want to remove a layer of paper, you can line it with parchment paper. You can also line the sides. I find this works best, because it’s so much easier to just lift the whole thing out after it’s done. If I forget to do this, it’s so much harder to cut nice and even bars!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. How does baking soda help the bars rise? I forgot to do this once and the bars were flat as pancakes.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Make sure the butter is soft, but not melted! If you don’t use a cream, the bars will be greasy. I have made this mistake before and, let me tell you, it’s not fun.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough bars. What is the recipe for rolled oat dough? What do you want?
Step 5: Prepare Filling
In a medium saucepan, combine the caramels and heavy cream. Cook over low heat, stirring constantly, until the caramels are melted and smooth. Remove from heat. What is the best way to stir in sea salt? Just heat in 30-second intervals, stirring in between, until melted. Why does caramel burn so easily? If you’re using store-bought caramel sauce, you can skip this step altogether. How do I make sure it doesn’t seep into the bottom layer?
Step 6: Layer & Swirl
Half of the oat mixture should be pressed into the prepared baking pan. Repeat with remaining ingredients. Spread the caramel over the oats. Crumble the remaining oat mixture over the caramel. Gently press the crumbs into the caramel so they stick. I like to use my fingers to create a nice, even layer. If you want to get fancy, you can swirl the caramel into the oat mixture with a knife or skewer. What is the effect of marbled effect?
Step 7: Bake
Bake for 25-30 minutes, or until the top is golden brown and the caramel is bubbly. Keep an eye on them, because ovens can vary. You want the bars to be set, but still slightly soft in the center. They will firm up as they cool. If you bake them for too long, they will be dry and crumbly. I always start checking them around 25 minutes.
Step 8: Cool & Glaze
Let the bars cool completely in the pan before cutting. This is important! If you try to cut them while they’re still warm, the caramel will be too soft and gooey, and the ripe oranges too. Will bars fall apart? I know it’s tempting, but trust me, it is worth the wait. How do you speed up the cooling process by placing the pan in the refrigerator for a while? Once the bars are completely cool, you can drizzle them with extra melted caramel. What is better than sea salt?
Step 9: Slice & Serve
Once completely cooled, lift the parchment paper out of the pan (if using) and cut the bars into 1 inch pieces. Serve at room temperature or chilled. These bars are delicious on their own, but they’re also great with a scoop of vanilla ice cream. Dollop of whipped cream. What are some good treats for a birthday party? I have made these so many times!
What should I serve it with?
These Salted Caramel Oatmeal CarmelAren’t they amazing all on their own? What are some serving suggestions?For Breakfast:What is the best way to serve a Carmelita with coffee? What is the perfect combination of sweet and salty in a dark roast? What are some great breakfast recipes to serve over yogurt or oatmeal?For Brunch:Serve Carmelitas as part of a brunch spread alongside fresh fruit, yogurt parfaits, and an entrée. What are some of the best pastries What are some of the best brunch treats? I like to arrange them on a pretty platter with fresh berries for an extra pop of color.As Dessert:What are some of the best after-dinner treats? Serve with a scoop of vanilla ice cream or whipped cream. What are some good ways to serve them with caramel sauce?For Cozy Snacks:What are some of the best bars for cozying up on the couch with a good book or movie? Pair them with a hot chocolate or milk. What are some good packing lunchboxes to take on road trips? My kids always ask for these in their lunchboxes! My family has a tradition of eating these every Christmas. Is it something we all look forward to every year? They bring me back to my childhood and they create memories that everyone enjoys. Can these be a part of your tradition?
How do I make Salted Caramel Oatmeal Carmelitas?
Okay, so I’ve made these. I know they’reSalted Caramel Oatmeal Carmelitas more times than I can count, and I’ve definitely learned a few things along the way. Here are my top tips for perfecting this recipe:
Mixing Advice: Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough bars. Mix until just combined.
Ingredient Swaps: I’ve tested this recipe with a few different ingredient substitutions, and here’s what I’ve found: You can use gluten-free flour for a gluten-free version, just be sure to add a little extra xanthan gum to help bind the ingredients. You can also use coconut oil instead of butter for a vegan option. The taste will be slightly different, but still delicious.
Baking Tips: Keep a close eye on the bars while they’re baking, as ovens can vary. You want them to be golden brown on top and set around the edges, but still slightly soft in the center. I always start checking them around 25 minutes. I also recommend rotating the pan halfway through baking to ensure even cooking.
Glaze Variations: You can customize the glaze with different flavors. Try adding a teaspoon of vanilla extract, almond extract, or even a pinch of cinnamon to the caramel sauce. You can also drizzle the bars with melted chocolate or sprinkle them with chopped nuts.
I remember one time, I accidentally added too much salt to the caramel, and it was almost inedible. Thankfully, I was able to salvage it by adding a little extra brown sugar. So, don’t be afraid to experiment, but always taste as you go! The salt really balances the sweetness, and it’s what makes these Salted Caramel Oatmeal Carmelitas so good. If you are nervous, you can always start with a little bit of salt and then add more to taste.
Storing and Reheating Tips
So, you’ve made a batch of these delicious Salted Caramel Oatmeal Carmelitas, and now you’re wondering how to store them. Here’s what I recommend:
Room Temperature: These bars can be stored at room temperature in an airtight container for up to 3 days. Just make sure they’re tightly covered to prevent them from drying out. I like to store them in a single layer in a Tupperware container.
Refrigerator Storage: For longer storage, you can keep them in the refrigerator for up to a week. Again, make sure they’re in an airtight container. The caramel will firm up in the fridge, so you may want to let them sit at room temperature for a few minutes before serving.
Freezer Instructions: These bars freeze really well! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to eat them, let them thaw at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the bars, I recommend waiting to add the glaze until after they’ve thawed. This will prevent the glaze from becoming sticky or runny. But, it’s not a big deal if you forgot to wait! I’ve done both and it is okay either way!
The secret to keeping these bars fresh is to prevent them from drying out. So, make sure they’re tightly wrapped and stored in an airtight container. If they do happen to get a little dry, you can always pop them in the microwave for a few seconds to soften them up. Trust me, they’re just as delicious reheated!
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for Salted Caramel Oatmeal Carmelitas! I truly hope you give this recipe a try. I know you will love the ease and deliciousness of this recipe! The flavor is unmatched, and the simplicity of the recipe will keep you coming back for more. Don’t be afraid to experiment with different fillings or toppings to make them your own. If you loved this recipe, you might also enjoy my Chocolate Chip Oatmeal Cookies or my Salted Caramel Brownies. Happy baking!
Salted Caramel Oatmeal Carmelitas: 7 Reasons They're Irresistible
Ingredients
Main Ingredients
- 1.25 cups unsalted butter melted
- 1.5 cups brown sugar lightly packed
- 2 tbsp vanilla extract pure
- 2 cups all-purpose flour sifted
- 2 cups rolled oats not instant
- 1 tsp baking soda
- 0.25 tsp salt
- 2 cups chocolate chips semi-sweet
- 1 cup pecans chopped and toasted
- 20 oz caramel sauce good-quality, divided
Instructions
Preparation Steps
- Preheat your oven to 350°F. Line a 9x13 inch baking pan with aluminum foil, with an overhang on the sides for easy lifting.
- In a large bowl, mix the melted butter, brown sugar, and vanilla extract until well combined.
- Add the flour, oats, baking soda, and salt to the bowl and stir until just mixed, leaving the mixture crumbly.
- Press half of the oatmeal mixture evenly into the lined pan. Bake for 12-15 minutes until edges are golden.
- Remove pan from oven; spread chocolate chips and pecans evenly over the crust. Drizzle with about 15 ounces of caramel sauce.
- Crumble the remaining oatmeal mixture over the filling. Return to oven and bake for 30-35 minutes.
- Cool completely. Pour remaining caramel over the top, then chill in the fridge for 2-3 hours or overnight.
- Use the foil overhang to lift the dessert out of the pan. Cut into squares and serve cold or at room temperature.
