Caramelitas Recipe
Caramel, chocolate, and pecans tucked into a buttery oatmeal crumble—these classic treats are a delight!
Ingredients
- 1 (11 oz) bag individually wrapped caramels (such as Kraft or Werther’s)
- ½ cup heavy cream
- 1½ cups flour
- 1½ cups quick oats
- 1½ cups brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, melted
- 1½ cups chocolate chips
- ½ cup chopped pecans
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Instructions
- Place the caramels and heavy cream in a saucepan. Cook over medium-low heat, stirring frequently, until the caramels are melted. Let cool slightly.
- Preheat oven to 350°F. Line a 13x9-inch pan with parchment paper.
- In a large bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Add the melted butter, and stir to combine.
- Remove 2 cups of the crumb mixture from the bowl and set aside. Pour the remaining crumb mixture into the prepared pan. Pat down with a medium firmness to form the crust.
- Pour the caramel mixture over the top, then top with the chocolate chips and pecans.
- Sprinkle the remaining crumb mixture over the top, patting it down gently.
- Bake for 20–22 minutes, or until lightly golden brown around the edges.
- Let cool, then refrigerate for 1 hour to get nice, clean slices.
Notes
Make sure the oats are quick oats (also called 1-minute oats). The old fashioned variety of oats are too thick.
I've made this recipe with both Kraft and Werther's caramels. Both work well. Werther's are easier to unwrap!
Store the bars either at room temperature or in the refrigerator. I like them at room temperature for a gooey-er caramel.
You can freeze the bars for up to 3 months in an airtight container.
Nutrition
Calories: 289kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mgSodium: 109mgPotassium: 120mgFiber: 1gSugar: 29gVitamin A: 257IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
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