Recipe Directions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt.
- Add the melted butter to the dry ingredients and stir until well combined and crumbly.
- Press half of the oat mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 10 minutes.
- Remove the crust from the oven and sprinkle the chocolate chips and chopped nuts (if using) evenly over the top.
- Pour the caramel sauce or dulce de leche over the chocolate chips and nuts, spreading it evenly with a spatula.
- Sprinkle the remaining oat mixture over the caramel layer, pressing it down gently.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the edges are golden brown and the caramel is bubbly.
- Remove the Carmelitas from the oven and allow them to cool completely in the pan before slicing into squares.
Kitchen Equipment Needed
- 8×8-inch baking pan
- Mixing bowls
- Spatula
- Knife (for slicing)
How to Store Leftovers
If you have any leftover Carmelitas (which is unlikely!), store them in an airtight container at room temperature for up to 3 days. For longer storage, you can also refrigerate them for up to a week or freeze them for up to 3 months. To enjoy them again, simply let them come to room temperature or warm them gently in the microwave before serving.
Serving Suggestions
Carmelitas are delicious on their own, but you can also serve them warm with a scoop of vanilla ice cream for an extra indulgent treat. For a fun twist, try drizzling them with extra caramel sauce or sprinkling them with sea salt before serving.