Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
Step 2: Make the Oat Mixture
In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Add melted butter and mix until crumbly.
Step 3: Create the Base
Press half the oat mixture into the prepared dish. Bake for 10 minutes, or until lightly golden.
Step 4: Warm the Caramel
While the base bakes, combine caramel sauce and heavy cream in a saucepan over medium heat. Stir until smooth and warm (don’t boil).
Step 5: Layer the Deliciousness
Sprinkle chocolate chips and pecans (if using) over the hot crust. Pour the warm caramel mixture evenly over the chocolate.
Step 6: Top & Bake
Crumble the remaining oat mixture over the caramel. Bake for 15-20 minutes, or until golden brown.
Step 7: Cool & Enjoy!
Let the Caramelitas cool completely in the pan to set. Cut into squares and serve!
Cook’s Notes
- Caramel Sauce: Homemade caramel is amazing, but store-bought works perfectly!
- Cooling Time: Let them cool completely before cutting for easy slicing and to let the layers set.
- Butter: Ensure the butter is fully melted for best results.
Variations
Salted Caramel:
Sprinkle flaky sea salt over the caramel before adding the top oat layer.
Peanut Butter Caramelitas:
Add 1/2 cup peanut butter chips with the chocolate chips, or drizzle peanut butter over the caramel.
Nut-Free:
Omit pecans, or use sunflower seeds for crunch.
Serving Suggestions
- Vanilla ice cream
- Coffee or tea
- Whipped cream
Frequently Asked Questions
Storage:
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing:
Freeze tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator.
Oats:
Old-fashioned rolled oats are recommended for the best texture.
These Caramelitas are a guaranteed crowd-pleaser! Enjoy!