Chocolate Oatmeal Carmelitas
If you’re on the hunt for an indulgent treat that beautifully marries the flavors of chocolate, caramel, and oats, look no further than Chocolate Oatmeal Carmelitas. These delicious bars are soft, chewy, and loaded with sweet surprises in every bite. With layers of buttery oat crust, rich chocolate chips, and gooey caramel, they are perfect for any occasion, whether it’s a cozy night in or a delectable dessert for a gathering.
Why This Chocolate Oatmeal Carmelitas Stands Out
Chocolate Oatmeal Carmelitas are not just another dessert; they are a delightful blend of textures and flavors. The oat crust adds a wholesome, chewy base that contrasts beautifully with the rich, velvety chocolate and the luscious caramel. The use of both chocolate chips and dulce de leche elevates this treat, ensuring that each bite is a harmonious explosion of sweetness. Plus, they are incredibly easy to make, allowing even novice bakers to impress their friends and family with minimal effort.
What You’ll Gather
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (4 sticks) unsalted butter, at room temperature
- 3 cups quick-cooking rolled oats
- 2 cups packed light brown sugar
- 1 cup (16 ounces) dulce de leche (canned is fine)
- 3 tablespoons all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
Gear Checklist
- Mixing bowls: You’ll need a large bowl for the dry ingredients and another for creaming the butter and sugar.
- Measuring cups and spoons: Precision is key in baking, so make sure you have these handy.
- Baking pan: A 9×13 inch baking pan works perfectly for this recipe.
- Spatula: A rubber spatula will help you mix and spread the ingredients easily.
- Oven: Preheat your oven to ensure even baking.
Method: Chocolate Oatmeal Carmelitas
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this mixture aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the 2 cups of unsalted butter and 2 cups of packed light brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
Step 4: Add Oats and Flour Mix
Gradually add the dry flour mixture to the creamed butter and sugar, mixing until just combined. Then, stir in the 3 cups of quick-cooking rolled oats until evenly distributed.
Step 5: Layer the Mixture in the Pan
Press half of the oat mixture into the prepared baking pan to form a base. Make sure to spread it evenly.
Step 6: Add the Caramel and Chocolate
In a small bowl, mix the 3 tablespoons of all-purpose flour with the 1 cup of semi-sweet chocolate chips and ½ cup of chopped pecans. Spread the 1 cup of dulce de leche over the pressed oat layer, then sprinkle the chocolate chip and pecan mixture evenly on top.
Step 7: Top with Remaining Oat Mixture
Crumble the remaining oat mixture over the chocolate and caramel layer. It doesn’t need to cover completely; some gaps will allow the chocolate and caramel to peek through.
Step 8: Bake
Place the pan in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the edges are bubbling.
Step 9: Cool and Cut
Once baked, remove the pan from the oven and let it cool completely in the pan. Use the overhanging parchment paper to lift the bars out of the pan. Cut into squares or rectangles as desired.
Quick Replacement Ideas
- For a nut-free version, omit the chopped pecans or replace them with sunflower seeds.
- Use gluten-free all-purpose flour to make this recipe gluten-free.
- Swap out semi-sweet chocolate chips for dark chocolate or milk chocolate according to your preference.
- Try using caramel sauce instead of dulce de leche for a different flavor profile.
Pitfalls & How to Prevent Them
While making Chocolate Oatmeal Carmelitas is generally straightforward, there are a few common pitfalls:
- Overmixing the batter can lead to tough bars. Mix just until combined.
- Ensure your butter is at room temperature for easy creaming; cold butter will not incorporate well.
- Allow the bars to cool completely before cutting to prevent them from falling apart.
Storage Pro Tips
Chocolate Oatmeal Carmelitas can be stored in an airtight container at room temperature for up to five days. For longer storage, freeze the bars in an airtight container separated by parchment paper. They can last up to three months in the freezer. When ready to enjoy, simply thaw at room temperature or warm them slightly in the microwave.
Quick Questions
Can I use regular rolled oats instead of quick-cooking oats?
Yes, regular rolled oats can be used, but the texture may be slightly different. Quick-cooking oats create a chewier base.
Can I make these bars ahead of time?
Absolutely! Chocolate Oatmeal Carmelitas can be made a day in advance. Just store them in an airtight container once cooled.
How do I know when the bars are done baking?
Look for a golden brown top and bubbling edges. A toothpick inserted into the center should come out mostly clean, with a few crumbs attached.
What can I serve with these bars?
These delicious bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert experience.
Because You Liked This
- Classic Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Decadent Caramel Brownies
- Peanut Butter Brownies
Hungry for More?
Indulging in the rich flavors of Chocolate Oatmeal Carmelitas is just the beginning. From gooey brownies to chewy cookies, there’s a whole world of dessert waiting for you to explore. So go ahead, grab your apron, and dive into the delightful world of baking!
These Chocolate Oatmeal Carmelitas are sure to become a favorite in your household. With their irresistible combination of chocolate, oats, and caramel, they are perfect for satisfying your sweet tooth. Whether you enjoy them as an afternoon snack or a dessert after dinner, they are bound to bring joy to anyone who tries them. Happy baking!
Chocolate Oatmeal Carmelitas
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this mixture aside.
- In a large mixing bowl, cream together the 2 cups of unsalted butter and 2 cups of packed light brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
- Gradually add the dry flour mixture to the creamed butter and sugar, mixing until just combined. Then, stir in the 3 cups of quick-cooking rolled oats until evenly distributed.
- Press half of the oat mixture into the prepared baking pan to form a base. Make sure to spread it evenly.
- In a small bowl, mix the 3 tablespoons of all-purpose flour with the 1 cup of semi-sweet chocolate chips and ½ cup of chopped pecans. Spread the 1 cup of dulce de leche over the pressed oat layer, then sprinkle the chocolate chip and pecan mixture evenly on top.
- Crumble the remaining oat mixture over the chocolate and caramel layer. It doesn’t need to cover completely; some gaps will allow the chocolate and caramel to peek through.
- Place the pan in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the edges are bubbling.
- Once baked, remove the pan from the oven and let it cool completely in the pan. Use the overhanging parchment paper to lift the bars out of the pan. Cut into squares or rectangles as desired.
Notes
- For a nut-free version, omit the chopped pecans or replace them with sunflower seeds.
- Use gluten-free all-purpose flour to make this recipe gluten-free.
- Swap out semi-sweet chocolate chips for dark chocolate or milk chocolate according to your preference.
