Oatmeal Carmelitas (Chocolate Caramel Cookie Bars)
These Oatmeal Carmelitas are chewy, gooey, chocolate caramel cookie bars - packed with homemade caramel and a buttery, crispy oat topping!
Equipment
- 8x8-Inch Baking Dish
- Parchment Paper
- Small Saucepan
- Small Whisk
Ingredients
For the Crust and Topping Layer
- ¾ cup salted vegan butter melted
- ¾ cup coconut sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
For the Chocolate Layer
- ¾ cup vegan semisweet chocolate chips
For the Caramel Layer
- ½ cup full-fat, canned coconut milk
- 6 tbsp coconut sugar
- pinch pink salt
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper.
- In a large bowl, mix the melted butter and coconut sugar. Stir in the flour, oats and baking soda until a crumbly dough forms.
- Split the mixture in half. Firmly pat down half of the mixture in the baking dish (you can use the back of a glass, or a rubber spatula, to help it pat down easier). Set aside while the oven warms up.
- Add all the caramel ingredients into a small saucepan over medium heat. Constantly whisk it for a few minutes until it becomes a thicker syrup, then set aside.
- Once the oven is heated, place the baking dish in for 10 minutes.
- After 10 minutes, remove from the oven and evenly sprinkle the chocolate chips over top. Then pour the caramel over this, and sprinkle the remaining crumble mixture as the last layer.
- Place it back in the oven for 20 minutes.
- Remove from the oven and let the bars cool for a half hour before cutting into them. They will firm up more as they cool. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one week.