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–+ servings
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5 from 1 vote

Mini-batch Carmelitas

Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, Dessert, Snack
Keyword: caramel, carmelita, carmelitas, easy recipes, gluten-free, oatmeal, oatmeal bars, plant-based, raspberry, small-batch, vegan
Servings: 4 bars
Calories: 206kcal

Equipment

  • Small baking pan or muffin pan

Ingredients

Oatmeal cookie dough

  • 2 tbsp (plant) butter softened (28 g)
  • 2 tbsp brown/coconut sugar (24 g) you can sub white sugar
  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/4 cup oats (20 g) rolled or quick
  • 1/8 tsp baking soda
  • pinch of salt

Caramel topping

  • 1 tbsp nut/seed butter (16 g) I used almond butter
  • 2 tsp maple syrup (14 g)
  • pinch of salt

Filling

  • 1 1/2 tbsp chocolate chips (22 g) df if desired
  • 2 tbsp chopped pecans (14 g) sub other nuts if you prefer

Instructions

  • Preheat oven to 350F and line a small baking pan with parchment (or use a muffin pan/liners).
  • In a small bowl add your caramel topping ingredients and stir to combine (microwaving for 10 min can help soften your nut butter and increase the caramely flavor from the maple syrup).
  • In a bowl cream together butter and sugar until light and fluffy. You can use a hand mixer or fork.
  • In a separate bowl whisk together all dry ingredients. Stir the dry ingredients into the cream mixture until combined. This will be crumbly.
  • Press 2/3 of the mixture into the pan, bake 8 minutes, cool for a few more minutes.
  • Spread caramel on your baked cookie crust.
  • Sprinkle chocolate and pecans, and gently press down.
  • Crumble the rest of the mixture on top, pressing down gently.
  • Bake 20-22 minutes until lightly browned and caramel layer bubbling on the sides. This will be 15-20 minutes if you use a muffin pan instead.
  • Let your bars cool and firm up completely before slicing. Enjoy!

Notes

  • Instead of making the vegan caramel for the recipe, you can also use one large medjool date soaked in hot water, drained and mashed with a fork (don't forget to sprinkle some salt). I've also made it with mashed raspberries, they were not carmelitas but they were SO GOOD.
  • If you double the recipe use a standard loaf pan. If you 4x it, use an 8x8 baking pan.

Nutrition

Serving: 1 bar | Calories: 206kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Sodium: 86mg | Potassium: 89mg | Fiber: 2g | Sugar: 12g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg