Another American treasure is the Caramelita. An oat biscuit bar with a ribbon of salted caramel, topped with chocolate chips, running right through the middle. Heaven right? But when you also add Nutella, it then becomes downright delicious.
These Nutella Stuffed Caramelita Bars are what dreams are made of. Delightfully chewy brown sugar oat cookies made extra special with a touch of homemade salted caramel sauce and a generous slathering of Nutella. They are chewy, buttery and completely irresistible.
Here in Australia, we love our oaty Anzac biscuits so these Caramelita Bars are right up our alley. And they are a cinch to make! You could even use store-bought caramel sauce to save time but I do think homemade caramel sauce takes them to the next level.
If you prefer to go without Nutella (who are you people? Kidding, that stuff is dangerous to have in the house!), you can scatter over a cup of chocolate chips instead. Either way, there is just SO much to love about this recipe. I can guarantee all you Anzac biscuit or oatmeal cookie fans out there will be begging for seconds.
With so much saucy goodness hiding in the middle of these bars, it's important to let them set once they are removed from the oven. You want to let them cool completely for a few hours or even pop them into the fridge overnight before removing them from your baking dish and cutting them into squares.
Even with their gooey middle, they will magically firm up over time. For a little extra sweetness, drizzle over more caramel on top. Perfection! I am sharing this easy recipe over on Mandy's Recipe Box today.
Nutella Stuffed Caramelitas
Makes one 8 inch pan
Salted caramel sauce
200 grams (1 cup) caster sugar
120 ml (1/2 cup) water
55 grams (1/4 cup) unsalted butter, room temperature
120 ml (1/2 cup) thickened or heavy cream, room temperature
Pinch of sea salt
125 grams (1 and 1/4 cup) rolled oats
200 grams (1 cup) brown sugar
210 grams (1 and 1/2 cup) plain flour
1 teaspoon baking soda
230 grams (1 cup / 2 sticks) unsalted butter
1 teaspoon vanilla extract
150 grams (1/2 cup) Nutella
In a medium saucepan, add the caster sugar and water and pop onto the stove on a medium heat. Let the sugar melt, just swirling the pan gently. Once the sugar is almost melted, it should have turned golden in colour. Let the sugar simmer until it is completely melted and has turned dark golden in colour but be careful not to leave it for too long as it can burn quite quickly.
Remove the saucepan from the heat and add the butter and whisk rigorously. It will bubble up but just keep going until the butter has completely melted and mixed with the sugar. Then gradually pour in your cream and whisk it through. Again, it will bubble up considerably but just keep going until it is fully incorporated. Then whisk in the salt. Leave your caramel to cool down for 15 minutes before transferring to the fridge.
Prepare an 8 inch square baking tin by greasing with butter and lining with baking or parchment paper. Preheat your oven to 180 C (360F). Then, in a large mixing bowl, place the rolled oats, sugar, flour and baking soda. Stir gently to mix. Melt your butter in the microwave until just melted and then pour over your oat mixture. Stir until all the ingredients are nice and moist and a soft dough forms. Then press half of the dough into your prepared tin into an even layer. Pop into the oven for 14-15 minutes or until nice and golden on top. Leave to cool slightly for 5 minutes.
Then place dollops of your Nutella on top the browned oat layer. Smear slightly to cover most of the base. Then pour over half of your caramel on top, reserving half for decorating. Gently tap the tin so the caramel completely covers the top. Grab the rest of your oat dough and place dollops all over the top. Most of the top should be covered but its ok to have some of the caramel poking through here and there. Bake for another 15 minutes or until the top is golden brown. Leave it in the tin to cool completely before popping into the fridge to set completely for at least 4-6 hours or even better, overnight
Run a small butter knife around the edges and lift your Caramelita bars out of the tin. Cut into small squares using a sharp knife. Then drizzle over the left over caramel on top. Store the bars in the fridge.