Caramel Chocolate Carmelita Bars (or Chocolate Carmelitas for short) and a superb combination of chocolate chips and easy caramel sandwiched in chocolate oatmeal cookie.
Ok, I’m going to mess with a classic today but with good reason, pinky promise and turn carmelitas into Caramel Chocolate Carmelita Bars.
If you’re in the US, then you’ve most likely heard of carmelita bars. Outside of the US, you may have but I would suggest lots of people have not. And no, a Carmelita is not a Spanish lady with a flair for dancing.
Carmelita bars are a bar made from cookie, chocolate chips and caramel. Sounds amazing right?? Yep, yep. Well, being that we are in the midst of Chocolate month and I was taking requests, I had a request for carmelitas and couldn’t turn it down. The problem was they didn’t look chocolatey enough to be considered Chocolate Month material.
Here’s where the change occurred.
I upped the chocolateyness by adding cocoa to the base and topping. So here we have Caramel Chocolate Carmelita Bars
- Chocolate cookie base and topping,
- Easy caramel using store bought caramel candies
- And lots of chocolate chips!
We’re making history here SSM friends! (Disclaimer: That statement may not be entirely true).
I have no idea if these have been done before but, on my little google search, I did not see Chocolate Carmelitas so I’m quietly claiming history here people.
To be fair, I’m not sure why this version is not everywhere already because they are truly amazing. And when I got the thumbs up from my new American colleague, I was very happy.
How to make Carmelitas
I’ve based the cookie recipe on my Chunky Salted Chocolate Chip Cookies recipe (minus the salt) and then I’ve added the oatmeal which seems to be the done thing in Carmelita bars.
- The base is baked for a short time before scattering chocolate chips over the top and then drizzling over your caramel.
- The caramel is a super easy version where you mix some store bought chewy caramels with some cream and melt over low heat until you have a smooth caramel sauce. I find Werther’s original chewy caramels to be the best for making this type of caramel. I used to use Pascal columbines but can no longer find them but if you can get your hands on those, they work just as well. This process takes all of 5 minutes and this caramel sauce can be used for all kinds of things if you don’t feel like making caramel from scratch.
- Finally you scatter the remaining cookie dough over the top and bake it.
When you pull the tray out of the oven you’ll see glorious little patches of caramel. Let it cool and set in the tin before cutting into them. At room temperature the caramel will be nice and soft and will actually start to ooze if you give it enough time.
Oozy caramel = Nom, nom, nom.
HAVE YOU TRIED THIS RECIPE?
Rate it below or comment with any questions or thoughts.
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- 200 g soft caramels
- 1/3 cup thickened cream
- 130 g (1 cup / 4.6oz) plain (AP) flour
- 1 cup rolled oats (not quick oats)
- 25 g (1/4 cup / 0.9oz) cocoa
- 1 teaspoons baking soda (bicarbonate)
- 1/2 teaspoon salt
- 150 g (3/4 cup packed / 5.3oz) light brown sugar
- 95 g (3/4 stick) unsalted butter (softened)
- 1 teaspoon vanilla
- 4 teaspoons milk
- 1 cup (200g / 7oz) milk chocolate chips
- Preheat oven to 180C / 350F /160C fan forced. Line an 8x8 inch square baking tin with baking paper.
- In a small saucepan, combine the caramels and cream over low heat. Stir until you have a smooth thick caramel then set aside to cool.
- Sift together the flour, cocoa, baking soda and salt, then add the oats. Mix well
- In a separate bowl, beat together the butter and sugar until lightened and fluffy. Scrape down
- the sides of the bowl and add milk and vanilla. Mix thoroughly.
- Add half the flour mix and beat until just combined. Add the remainder of the flour and mix until it just comes together.
- Split the dough into 2 portions and press one into the base of the prepared tin. Bake for 8 minutes.
- Sprinkle the chocolate chips over the cookie base, then give the caramel a mix again until smooth and pour it evenly over the chocolate chips.
- Break the remaining cookie dough into small clumps and scatter it all over the top of the caramel.
- Bake for another 14 -15 minutes.
- Allow to cool completely before cutting into 12 or 16 pieces.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).