Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
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 baking 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 Goodies
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 cool completely before cutting into squares. Enjoy!
Cook’s Notes
- Caramel Sauce: Homemade is best, but store-bought works too! Make sure it’s thick.
- Cooling Time: Let them cool completely for easier cutting and to set properly.
- Butter: Ensure butter is fully melted for a smooth oat mixture.
Variations
Salted Caramel:
Sprinkle flaky sea salt over the caramel before adding the top layer.
Peanut Butter:
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:
Wrap tightly in plastic wrap and foil. Freeze 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 the chewy oats, rich caramel, and melty chocolate in every bite. Let us know how yours turn out!
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