Homemade Caramelitas

For potlucks, bake sales, or any time you need a crowd-pleasing and portable dessert that’s just a little different, this recipe is the answer. A simple crumbly bar of oats and brown sugar, layered with everyone’s favorites: creamy caramel and sweet chocolate chips. So easy, so good.

These are truly easy to make. Yes, there are layers to put in, but you don’t need any fancy skills.

Ingredients and Tools You’ll Need

Packages of caramels tend to get smaller over the years, so check how many ounces are in each package. You’ll need about 16 ounces total. Do not substitute jarred caramel sauce; it will not set up properly and will be too messy when you cut the bars.

You can make a butterscotch version of this by substituting the brown sugar with white and replacing the chocolate chips with chopped butterscotch or butterscotch chips.

This will make 24 small bars (or 12 large ones). They freeze well and are great for saving for later. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Aluminum foil
• 9 x 13 baking dish

Ingredients

• 2 cups all-purpose flour
• 2 cups quick oats (not instant oatmeal!)
• 1 ½ cups brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (2 sticks)
• 12 ounces of chocolate chips (one 12-ounce bag)
• 16 ounces of caramels (1 ½ packages that are 11 ounces each)
• ½ cup cream or half and half

Instructions

This recipe can be cut in half and baked in an 8-inch square pan. Reduce the baking time to 20 minutes.

Step One: Get Ready

Turn your oven on to 350°F and line a 9×13 pan with foil – let it hang over the sides so you can lift these babies out later. Don’t skip the cooking spray or you’ll be sorry!

Step Two: Mix Up The Oat Layer

You’ll combine the flour, oats, brown sugar, baking soda, and salt in a large mixing bowl. Add the melted butter and stir with a rubber spatula until a crumbly mixture forms. Make sure you really scrape the bottom because sometimes dry bits of oatmeal and flour will be hiding in the bottom. The mixture will seem quite dry, not like cookie dough.

Set aside 3 cups of the mixture for later, then press down the rest into the baking dish. Use the flat bottom of your measuring cup to press it down. It will firm up as you do.

Step Three: The Good Stuff

Place the caramels in a microwave-safe bowl (a glass bowl is great if you have one) and pour cream over the top. Microwave for 5 minutes, stirring halfway through until smooth and fully melted. They may need a few more minutes before they are perfectly smooth. Pour this over your oat crust, then sprinkle on ALL those chocolate chips.

Step Four: Finish And Bake

Sprinkle that saved oat mixture over the top. Bake for 30 minutes until the top is golden. Your kitchen will smell AMAZING.

Step Five: Cool And Cut

Let these cool completely before you even think about cutting them. I’m serious. The caramel will be a complete mess if it hasn’t cooled completely. Use those foil handles to lift them out, then cut into bars.

Serving & Storing

These go great with a glass of milk or coffee. Enjoy them on their own or with some vanilla ice cream on the side.

The finished bars will keep well at room temperature, tightly wrapped, for 3-4 days. They also freeze quite well and can be defrosted at room temperature or in the microwave.

Questions and Troubleshooting

More Fun Sweets To Try

• Make your own old-fashioned soft caramels. We make these every Christmas.
• Oatmeal raisin cookies are another yummy treat to add to the lunch box or keep for after school.
• Have you made your own soap yet? This oatmeal soap recipe is nourishing and gentle. Soap isn’t scary. I’ll show you how.
• These oatmeal whoopie pies with marshmallow filling are super fun to serve at a party or bake sale.

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