Best Carmelitas Recipes

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

CHOCOLATE CARAMEL OAT BARS (CARMELITAS) RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (175˚C).
• 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.
• Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
• 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.
• 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.
• In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
• Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
• Pour the rest of the oat mixture over the caramel and spread out evenly.
• Add the other ½ cup of chocolate chips on top.
• 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.
• Enjoy!

OATMEAL CARMELITAS

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture, about 3 cups, in bottom of greased pan.
• Reserve remaining crumb mixture for topping.
• Bake at 350* for 10 minutes.
• Meanwhile, in small bowl combine caramel topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

CARMELITAS

Steps:

• In a small saucepan combine the caramel and the heavy whipping cream.
• Place over low heat and stir until smooth and fully combined.
• Set smooth caramel aside.
• In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
• Spray an 8x8 inch pan, and press half of the crust mixture into the bottom of the pan.
• Bake the crust at 350 degrees for 10 minutes.
• Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
• Spread the warm caramel over the chocolate chip layer.
• Then, sprinkle the remaining crust dough over the caramel.
• Bake in oven at 350, for 15 minutes.
• Let cool, or place in fridge for 2-4 hours or until fully cooled.

BECKY'S OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
• Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

CARMELITAS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.
• Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.
• Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.
• Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.
• Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.
• Cut into bars and serve.
• Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
• Salted Caramel Variations:
• Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
• Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
• Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.;

OATMEAL CHOCOLATE CARMELITAS

Steps:

• In large mixing bowl, combine all ingredients for crust; blend well with mixer to form crumbs.
• Press half of crumbs into bottom of 11x7-inch pan.
• Bake at 350 degrees for 10 minutes.
• Remove from oven; sprinkle with chocolate chips and pecans.
• Blend caramel topping and flour; spread over chocolate and pecans.
• Sprinkle with remaining crumb mixture.
• Bake 15-20 minutes longer or until golden brown.
• Chill 1-2 hours.
• Cut into 24 bars.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

GRAHAM CRACKER CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break each graham cracker into 4 equal pieces, creating 48 total. Arrange graham cracker pieces closely together on a baking sheet.
• Melt margarine in a heavy pan over medium heat; add brown sugar. Cook and stir mixture until boiling and frothy. Boil for 2 more minutes, stirring constantly. Remove from heat and fold in pecans. Pour caramel mixture over graham crackers, spreading evenly.
• Bake in the preheated oven until caramel mixture has baked into the graham crackers, 8 to 10 minutes. Remove from baking sheet immediately and cool on a sheet of aluminum foil.

OATMEAL CARMELITAS

Steps:

• 1. Heat oven to 350 degrees. Grease a glass 13x9 pan with spray Crisco.
• 2. In a large bowl, beat the base ingredients with electric mixer on low speed until crumbly. Reserve half of the crumb mixture (about 3 cups) for the topping.
• 3. Press the remaining crumb mixture in the bottom of the pan.
• 4. Bake 10 minutes.
• 5. Meanwhile, in a small bowl, stir together the caramel topping and 4 Tbsp of flour. Set aside.
• 6. After removing the base from the oven, sprinkle the chocolate chips and nuts over the partially baked base.
• 7. Drizzle evenly with the caramel mixture.
• 8. Sprinkle with reserved crumb mixture. Bake 18-22 minutes longer or until golden brown.
• 9. Cool completely in the pan on a cooling rack for about an hour. Refrigerate 2 hours or until filling is set. Cut into bars. Store in a tightly covered container.

CARMELITAS

Steps:

• In large bowl mix butter, white sugar, egg, 2 ounces melted chocolate, milk and vanilla. Mix in flour, baking powder, salt and chopped pecans on low speed to form soft dough.
• Divide dough in half and chill 1-2 hours.
• Preheat oven to 400 degrees F (205 degrees C). Mold dough by rounded teaspoons around a caramel half. Place on ungreased baking sheet and bake 7 minutes till set.
• To Make Glaze: In a bowl, blend together confectioners' sugar, corn syrup, 1 ounce chocolate and hot water. After cookies have cooled, swirl cookies in chocolate glaze.

CHOCOLATE-OATMEAL CARMELITAS

Steps:

• Preheat the oven to 350 degrees. Butter a 9x13-inch metal baking pan.
• In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats, and brown sugar and mix until combined.
• In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour. Pat half of the oat mixture into the baking pan.
• Bake for 15 minutes. Scatter 1/2 of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture on top. Cover with the remaining chocolate chips, pecans, and dulce de leche.
• Bake for about 35 minutes or until the edges are set. Let stand uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
• NOTE: Dulce de leche, the Latin caramel sauce is available at most supermarkets and specialty food shops.
• MAKE AHEAD: Once cooled, the carmelitas can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

CHOCOLATE OATMEAL CARMELITAS

Steps:

• 350* Butter 9 x 13" pan. In large bowl, whisk 3 c flour with the baking soda and salt. Add the buttr, oats and brown sugar and mix untl combined. In small bow, mix the dulce de leche with the remaining 3 tbs flour. Pat half of the oat mixture into the baking pan. Bake for 15 min's. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce sauce on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dulce. Bake for about 35 min's or until edges are set. Let stand uncovered at room temp over night. Cut bars and serve.

OATMEAL CARMELITAS

Steps:

• 350degrees 9X12 inch nonstick cake pan Yield 24 Melt butter in 5 quart saucepan, add salt, brown sugar. Add oatmeal, flour and soda to melted butter mixture, blending with a spoon. Mixture should be crumbly,and will be oily, but able to press onto pan. Press ONE HALF of the crumb mixture into the cake pan. BAKE 10 minutes. Remove from oven and sprinkle chocolate chips, nuts, and drizzle with caramel/flour mixture. Sprinkle with remaining crumb mixture, press/pat down lightly. BAKE 20 minutes more. Remove from oven, and while hot cut into squares, then recut and remove from pan when cool. Stores in refrigerator for 2 weeks in tight container, or freezes well.

TINA'S OATMEAL CARMELITAS (DAVID'S VERSION)

Steps:

• 1. Preheat oven to 350. Grease 9x13 inch baking dish.
• 2. In a large bowl, combine all crust ingredients. Mix until crumbly.
• 3. Press 1/2 crumb mixture (about 3 cups) in bottom of baking dish. Bake at 350 for 10 minutes. Set rest of crumb mixture aside.
• 4. In a small bowl combine caramel topping, and 3 tablespoons of flour and blend well. Remove partially baked crust from the oven. Sprinkle with chocolate chips and pecans.
• 5. Drizzle the caramel mixture evenly over the chocolate chips and pecans. Sprinkle with the remaining crumb mixture.
• 6. Return to oven and bake an additional 20 minutes or until golden brown. Cool for 1 hour or until room temperature. Cut into bars and serve! Bon Appetite! The recipe that I was given says to refrigerate the bars after they are room temperature. If you do this they will be very hard and chewy. I don't agree with this!

OATMEAL CARMELITAS

Steps:

• 1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine all crust ingredients mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.2. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour blend well.3. Remove partially baked crust from oven sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture sprinkle with reserved crumb mixture.4. Return to oven bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 200 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 17 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 Fat

PRIZE-WINNING OATMEAL CARMELITAS

Steps:

• In large mixing bowl, combine 1 cup of flour, oats, brown sugar, soda, salt and butter. Blend well at low speed to form crumbs. Press half of crumbs into bottom of an 11" x 7" baking pan. Bake at 350 degrees F for 10 minutes.
• Remove pan from oven. Sprinkle with chocolate chips and pecans. Blend caramel topping with remaining flour. Pour caramel mixture over chocolate and pecans to cover. Sprinkle with remaining crumb mixture. Bake 15-20 minutes until golden brown. Chill 1-2 hours before serving. Cut into bars.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350. Line 13x9 inch pan with foil and then spray with non-stick baking spray.
• In large bowl, beat all "Base" ingredients until crumbly. Remove 1/2 of the mixture and put in pan, pressing down to form crust. Bake 10 minutes.
• Meanwhile, in small bowl, mix caramel sauce and 3 tablespoons of flour. Sprinkle chocolate chips and nuts over baked crust. Spoon caramel sauce on top.
• Sprinkle remaining crust mixture over the top. Bake at 350 for about 18-22 minutes until golden brown. Cool completely on cooling rack, about 1 hour, then refrigerate 1 - 2 hours or until filling is set.
• Lift from the pan by grabbing foil. Peal foil away from sides and cut into bars. Store in tightly covered container.

CARMELITAS

Steps:

• Preheat oven to 350 degrees. Grease 13x9-inch pan and set aside. In large bowl, combine flour, oats, sugar, soda and salt and blend. Add melted butter and mix until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. In a small bowl, combine caramels and cream. Heat in microwave oven for 4-6 minutes on 50% power, stirring twice during cooking, until caramels are melted and mixture is smooth. Sprinkle chocolate chips and pecans over reserved crust. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool 1 hour or until completely cooled. Cut into bars.

DARK CHOCOLATE PEANUT BUTTER CARMELITAS - THE LOVE NERDS

Steps:

• Preheat your oven to 350 degrees F.
• Line your 9x13 baking pan with foil. Make sure you wrap the foil up the edges - this will help keep your pan safe from the caramel! Spray the foil with cooking spray and set aside until you are ready.
• Let your butter sit out to soften, and then cream together the butter and brown sugar.
• Mix in the peanut butter, eggs, and vanilla extract.
• Then, add the flour, oats, baking powder and salt. Make sure it's well combined.
• Add 1/2 of the dough into your prepped baking pan and use your fingers to press into an even layer. Bake this layer for 10 minutes.
• When you remove from the oven, add the caramel sauce and top with dark chocolate chips. Add the remaining dough on top. I use my fingers to flatten pieces of the dough and place on top, slowly creating a pieced together top layer.
• Bake for about 15 minutes more or until the top is light golden brown. It is okay if it doesn't look perfectly set yet. It will continue to set as it cools.
• Cool completely before attempting to remove the bars from the pan. Make earlier in the day or the night before OR put them in the fridge to help speed the process along.