Best Carmelita Bars Recipes

CARMELITA BARS

Steps:

• Mix flour, oats, brown sugar, baking soda, salt, and melted butter.
• Press half the mixture into the bottom of a 9x13 glass pan (coated with nonstick cooking spray).
• Bake for 17 minutes at 325 degrees.
• Remove from the oven and cover equally with chocolate chips and caramel topping.
• Crumble the rest of the oat mixture over the top and bake for another 17 minutes at 325 degrees.
• Cool for at least 3 hours before cutting.

CHOCOLATE CARMELITA BARS

Steps:

• HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray.
• COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
• BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
• SPRINKLE with nuts and chocolate chips.
• COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture.
• RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
• CUT into bars about 2 x 1 1/2 inches.

OATMEAL CHOCOLATE CARMELITA BARS

Steps:

• Preheat oven to 350. Unwrap and melt the caramels in a small saucepan with whipping cream. Stir continuously until smooth and melted. Set aside. Combine the melted butter, oats, flour, brown sugar, and baking soda in a separate bowl. Put half of the oatmeal mixture in an 8×8 pan. spread the mixture throughout the pan. Bake for 10 minutes. Remove from oven and sprinkle the chocolate chips over the top. Pour the caramel mixture on top of the chocolate chips. Crumble the remaining oatmeal mixture over the caramel. Return the dish to the oven and bake another 15 to 20 minutes or until the sides are light brown. Cool for a few hours at room temperature

OATMEAL CARMELITA BARS

Steps:

• 1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside. 2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. 3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine. 4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven. 5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven. 6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer. 7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish. 8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes. 9. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.

CARMELITA BARS

Steps:

• Preheat oven to 350º. Line 9 x 13 inch pan with nonstick foil. In large bowl, combine flour, oatmeal, sugar, soda and salt. Add melted butter and mix till well combined. Reserve half the crumbs, about 3 cups. Press remaining crumbs into bottom of pan. In a small microwave safe bowl, combine caramels and half and half. Heat for 4-6 minutes on half power, stirring a couple times during the melting process, until caramels are melted and mixture is smooth. Sprinkle crust with chocolate chips. Drizzle with melted caramel mixture and top with reserved crumbs. Bake for 20-25 minutes or till golden brown. Cool at least one hour before cutting.

CHOCOLATE CARMELITA BARS

Steps:

• HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
• COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
• BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
• SPRINKLE with nuts and chocolate chips.
• COMBINE caramel topping and remaining 1⁄4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 1⁄4 inch of pan edges. Sprinkle with reserved oat mixture.
• RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
• CUT into bars about 2 x 1 1/2 inches.