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Caramelita Bars recipe

A nutty, chocolatey layer between brownsugar-oatmeal crusts, topped with melted, creamy caramel.

Recipe: Caramelita Bars

36 soft caramel candies
5 tablespoons evaporated milk
1 cup all-purpose flour
1 cup quick-cooking oatmeal
3/4 cup firmly packed brown sugar
3/4 cup butter, melted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped pecans

  • Preheat oven to 350°F (175°C).Grease a 13 x 9 x 2-inch baking pan.
  • In a small saucepan, heat caramel candiesand evaporated milk until smooth and creamy. Remove from theheat and set aside.
  • Combine flour, quick-cooking oatmeal,brown sugar, baking soda and salt in a large mixing bowl; mixin melted butter to make dough.
  • Press half of the mixture into preparedpan. Bake 10 minutes. Sprinkle chocolate chips and pecans overthe dough. Top with the remaining dough and bake an additional15 minutes.
  • Remove from oven and top with caramelmixture, reheating as needed to obtain spreadable consistency.
  • Refrigerate for 2 hours before cuttinginto bars.

    Makes 16 bars.

    Happy February & CARMELITA BARS

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  • Comments

    1 Comment


    It s very important to allow the bars to cool completely before slicing. It can up to take 4 hours, or overnight, at room temp. You can speed it along by placing pan in the fridge, but I made them in the evening, cooled overnight, and they were set by the next morning. However set is a relative term. You can see they re still plenty drippy and gooey. I tried the recipe today and loved it. I was just curious if there is something I can do to make the oatmeal portion a little less crumbly? I want to make them for a party this weekend, but they were sort of falling a part and a little messy. Thanks!

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