Go Back
+ servings
A square Caramelita on a metal spatula.
Print

Caramelitas

Loaded with white chocolate chips and caramel, these cinnamon sugar "snickerdoodle" caramelitas are annoyingly delicious!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 524kcal

Ingredients

  • 2 cups all-purpose flour
  • 2 1/8 cups quick cook oats
  • 1 1/2 cups light brown sugar packed
  • 1 teaspoon baking soda
  • 1 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter softened to room temperature
  • 2 1/2 cups white chocolate chips (about 16 oz)
  • 14 oz jar of caramel sauce (about 1 cup)

Cinnamon Sugar topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F. Line an 9x9 inch square pan with parchment paper, set aside.
  • In the bowl of a stand mixer add the flour, quick cook oats, sugar, baking soda, cinnamon, and salt. Whisk to combine. Add the softened butter, and using the paddle attachment mix on low speed until the dough forms. The mixture will appear crumbly and won't come together like a typical cookie dough.
  • Press ¾ of the dough in the bottom of the prepared pan. Bake for 10 minutes. 
  • While that's in the oven, in a small bowl combine the granulated sugar and ground cinnamon. Stir to combine. Set aside.
  • Remove the pan from the oven and sprinkle the white chocolate chips evenly overtop. Drizzle the caramel overtop of the white chocolate chips. 
  • Crumble the remaining dough over the caramel, making sure you’ve covered everything evenly. Sprinkle the cinnamon sugar mixture overtop. Bake for 20 minutes. Remove from oven and let cool completely before slicing and serving.

Notes

If you don't have a 9x9 inch pan, you can use an 8 inch square pan. Just know the bars will be a tad thicker. 
If using caramel candies, use about 30-35 with 1/2 cup heavy cream and heat in a small saucepan until melted and combined. Stir constantly! Heat on medium low heat. 
This stores well in an airtight container for 5-6 days. 
Recipe Source: adapted from How Sweet Eats

Nutrition

Calories: 524kcal | Carbohydrates: 74g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 261mg | Potassium: 189mg | Fiber: 1g | Sugar: 38g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 1.5mg