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Chocolate Caramel Oat Bars (Carmelitas)

by Claire Nolan

Ingredients

for 20 bars

  • 2 cups
    quick oat (200 g)
  • 1 ¾ cups
    all purpose flour (220 g)
  • 1 ½ cups
    brown sugar (330 g)
  • 1 teaspoon
    baking soda
  • ¼ teaspoon
    salt
  • 1 cup
    melted butter (240 mL)
  • 2 ½ cups
    semi sweet chocolate chips (435 g)
  • 50 soft caramel candies, unwrapped
  • ½ cup
    heavy cream (120 mL)
    Calories 722
    Fat 25g
    Carbs 117g
    Fiber 3g
    Sugar 98g
    Protein 5g

Estimated values based on one serving size.

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Preparation

  1. Preheat your oven to 350˚F (175˚C).
  2. In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
  3. Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
  4. Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
  5. Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
  6. In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
  7. Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
  8. Pour the rest of the oat mixture over the caramel and spread out evenly.
  9. Add the other ½ cup of chocolate chips on top.
  10. Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
  11. Enjoy!
 

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