Layers of rich chocolate, gooey caramel and buttery oats… Caramelitas are one of my families favorite cookie bars. They are so easy to make and so gungy delicious, it’s hard to stop eating them.
You can actually half this cookie bar recipe and put it in an 8×8 pan if you prefer not to make so many, but I love to make this in a big 9×13 pan and share with the neighbors. Seriously, you can’t go wrong with this caramel and chocolate treat.
These bars get even better the longer they sit, so it is better to make them the night before you want to serve them and just cover them with a small, clean towel once they have cooled a bit. I know, I know… how are you supposed to resist eating them? Trust me… they are worth the wait!
*Note, if you can’t find the Kraft caramel bits, you can substitute 22oz of the regular Kraft caramels, unwrapped. Also, I like to keep these in the refrigerator! They are even yummier cold in my opinion!
Ingredients:
- 2 (11oz bags) *Kraft caramel bits (in the baking aisle)
- 1 cup whipping cream
- 2 cups quick cooking oats
- 2 cups brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1-1/2 cups (3 sticks) melted butter
- 2 cups semi sweet chocolate chips
Instructions:
- Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
- In a large bowl mix the oats, brown sugar, flour and baking soda until combined well. Stir in the meted butter until you have a crumbly mixture.
- Press half of the oat mixture in to a greased 9×13 pan. Bake at 350 for 10 minutes.
- Sprinkle the chocolate chips over the baked base.
- Drizzle the caramel over the chocolate chips (they will be swimming in it.)
- Crumble up the remaining oat mixture into small chunks and gently cover the caramel.
- Bake for 15 more minutes at 350.
- Let cool for at least 4 hours on a wire rack, but the longer the better. I try to leave it over night. You can eat it earlier if you must, but be warned you will just have a gooey mess, not bars! 🙂
*Photo updated July 14, 2019
Caramelitas Cookie Bars
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 (11oz) bags *Kraft caramel bits (in the baking aisle)
- 1 cup whipping cream
- 2 cups quick cooking oats
- 2 cups brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1-1/2 cups 3 sticks melted butter
- 2 cups semi sweet chocolate chips
Instructions
- Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
- In a large bowl mix the oats, brown sugar, flour and baking soda until combined well. Stir in the meted butter until you have a crumbly mixture.
- Press half of the oat mixture in to a greased 9×13 pan. Bake at 350 for 10 minutes.
- Sprinkle the chocolate chips over the baked base.
- Drizzle the caramel over the chocolate chips (they will be swimming in it.)
- Crumble up the remaining oat mixture into small chunks and gently cover the caramel.
- Bake for 15 more minutes at 350.
- Let cool for at least 4 hours on a wire rack, but the longer the better. I try to leave it over night. You can eat it earlier if you must, but be warned you will just have a gooey mess, not bars!
Will caramelitas freeze well
Yes! They freeze nicely for a few months. I wrap them in plastic wrap and then foil and then put them in a heavy duty freezer bag to keep them as fresh as possible!
Could I use old-fashioned oats rather than quick cooking?
Yes, I’ve made them with old fashioned and they turned out just fine! I mildly prefer the quick cooking.