Carmelitas Recipe

The most common reason for crumbling is slicing the bars while they are still warm. Because the caramel and chocolate layers need time to fully set, you must allow the pan to cool completely to room temperature before cutting. For the cleanest, most professional-looking squares, refrigerate the bars for 30 minutes prior to slicing.

It is best to stick to melted caramels or a thick, homemade salt-caramel recipe intended for baking. Standard jarred caramel ice cream toppings are often too thin and won’t set properly, resulting in a runny mess that soaks into the crust. If you do use a jarred sauce, ensure it is a “thick-style” caramel and consider whisking in a tablespoon of flour to help it stabilize.

To ensure easy removal, grease your 13″ x 9″ pan with cooking spray and line it with parchment paper, leaving an overhang on the sides to create a “sling.” This allows you to lift the entire block of bars out of the pan at once. Since the caramel bubbles at the edges, the parchment prevents it from “gluing” the crust to the sides of the dish.

Old-fashioned rolled oats are the gold standard for carmelitas because they provide a hearty, chewy texture and stand up well to the moisture of the caramel. Quick-cooking oats can be used in a pinch, but they will result in a softer, more uniform “cookie” texture with less structural integrity. Avoid using steel-cut oats, as they will remain too hard and gritty after baking.

Carmelitas freeze beautifully and can be stored in an airtight container for up to 3 months. Layer the bars between sheets of parchment paper to prevent them from sticking together. When you are ready to enjoy them, thaw a bar at room temperature for about an hour or pop it in the microwave for 10 seconds for a “just-baked” melty experience.