Miss Carroll’s Carmelitas

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Carmelitas

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After eating one of my Carmelitas, someone told me it was like eating a delicious chocolate chip cookie filled with “specialness”! Carmelitas are special with each bite giving you the gift of delightful chocolate gooiness, chewiness and crunchies!

The recipe is easy to include your children and grandchildren in the preparation of the Carmelitas. And definitely include them in the taste-testing!

I like that just a 1-inch square will satisfy my sweet tooth and the recipe makes enough for an army!

Be sure you let them cool completely before serving or they will be a gob of a mess.

Prep Time: 15 minutes
Baking Time: 25 minutes
Total Time: 40 Minutes
Servings: Makes 24 large bars or 48 smaller ones

Cooking Equipment

Mixing bowl
Measuring Cups and Spoons
Mixing spoon
9x13-inch baking pan
Saucepan with double boiler
Parchment paper

Carmelitas Ingredients

Crust

2 cups all-purpose flour
2 cups old-fashioned rolled oats
¼ teaspoon fine salt
2 teaspoons baking soda
1 ½ cups butter, melted

Filling

One 11-ounce bag of Kraft Caramels, unwrapped
½ cup evaporated milk
¼ cup heavy cream
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
1 cup milk chocolate chips

Carmelitas Directions

Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on each side for easy lifting later.
In a large bowl, mix together flour, oats, salt, baking soda, brown sugar and melted butter until combined.
Press half of the mixture into the prepared pan covering the bottom of the pan. Bake for 10 minutes and remove from the oven. Leave the oven on.
While oat mixture bakes, melt unwrapped caramels, evaporated milk and cream in a double boiler over low heat. Stir frequently until the caramels are melted and the mixture is thoroughly combined.
Sprinkle chocolate chips and chopped nuts over warm baked mixture.
Then, pour melted caramel evenly over the chips and nuts.
Sprinkle remaining oat mixture over caramel and gently press into the caramel with an offset spatula.
Bake for 15 minutes.
Let cool completely on a wire rack.
Use parchment paper to lift out of the pan and cut into bars when ready to serve.