Cupcakes and cake have their charm for all the right reasons. Sprinkles, frostings and fillings are hard to beat, but when you combine the flavors of a Snickers bar with oatmeal in these oatmeal carmelitas, you’ll give those birthday-inspired treats a run for their sweet money.

Once you have the oat crumble down, you can use it as a base for your favorite fillings. Mix and match the chocolate — milk, semi-sweet and bittersweet all work great — and even add some toffee or coconut for a twist on a Heath or Almond Joy. For a true Snickers flavor use peanuts, but if you want to share the love with your peanut-free friends go for pecans or walnuts.

Bake, freeze, slice and share. You’ll be so glad you did.

Oatmeal Carmelitas

  • Prep Time:10 minutes
  • Cook Time:25 minutes
  • Total Time:2 hours and 55 minutes
  • Servings:25
  • Easy

    Ingredients

  • 1 1/2 cup flour
  • 1 1/2 cup quick-cooking oats
  • 1 cup packed brown sugar
  • 1 cup butter, melted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 oz semi-sweet chocolate
  • 3 oz bitter-sweet chocolate
  • 1/2 cup pecans, chopped
  • 1/2 cup caramel topping
Photo by Christie Bok
Photo by Christie Bok

Step 1

Preheat oven to 350°F.

Step 2

In a large bowl, add the flour, oats, sugar, baking soda and salt.

Photo by Christie Bok
Photo by Christie Bok

Step 3

Add in the melted butter and stir until combined.

Photo by Christie Bok
Photo by Christie Bok

Step 4

Spread half of the crumble in a greased baking dish or silicone pan. If you like them soft and thick, go with a 8×8 or 9×13 for thin and crispy.

Photo by Christie Bok
Photo by Christie Bok

Step 5

Bake for 10 minutes.

Step 6

Evenly spread the chocolate and pecans over the baked crumble and then drizzle the caramel.

Photo by Christie Bok
Photo by Christie Bok

Step 7

Spread the remaining crumble over the chocolate, pecans and caramel.

Step 8

Bake for 15 minutes.

Photo by Christie Bok
Photo by Christie Bok

Step 9

Cool for 20 minutes and then freeze for 2 hours or until set.

Step 10

Cut into squares and serve with milk.

Photo by Christie Bok
Photo by Christie Bok