Oatmeal Carmelitas
I love making desserts, and this is no exception! It's oatmeal, caramel, and chocolate goodness, who doesn't like that combination?
I love making desserts, and this is no exception! It's oatmeal, caramel, and chocolate goodness, who doesn't like that combination?
- Carbohydrate 27.4071519643573 g
- Cholesterol 16.9847154489664 mg
- Fat 8.29610729161761 g
- Fiber 1.71027055588812 g
- Protein 3.23724779385553 g
- Saturated Fat 4.34388440818755 g
- Serving Size 1 1 Serving (56g)
- Sodium 1787.95636939645 mg
- Sugar 25.6968814084692 g
- Trans Fat 0.665658340987629 g
- Calories 194 calories
Step-by-step
- Heat oven to 350F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off.
- 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 350F. for 10 minutes.
- Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.
- Remove partially baked crust from oven; sprinkle with chocolate chips and nuts.
- Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
- 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.
Substituting old-fashioned rolled oats for quick-cooking oats alters the structural integrity of the base, creating a chewier, more rustic crumb that resists slicing cleanly. Originating as a mid-century boxed-product adaptation, these layered bar cookies rely on precise thermal manipulation to achieve a cohesive architecture rather than a liquid mess.
- Bake the initial crust at 350 degrees Fahrenheit for precisely 10 minutes to set the starches before adding moisture.
- Whisk three tablespoons of flour directly into the bottled caramel topping to prevent the dairy solids from separating into an oily puddle during the secondary bake.
- Chill the pan in the refrigerator for one to two hours after cooling to solidify the butterfat matrix, yielding sharp edges when cut.
- Use a heavy-gauge 13x9-inch metal baking pan rather than glass to ensure even heat distribution across the oat crust.
Precise chilling solidifies the melted sugars and fats into a stable slice. Store finished squares in an airtight container at cool room temperatures for up to four days.
