Incredible salted caramel carmelitas

Incredible Salted Caramel Carmelitas

I’ve never been one to blow my own trumpet, but when everybody who tries these salted caramel carmelitas tells me that they’re the best thing they’ve ever tasted, then I have to start believing them!

Ever since the success of my chewy caramel oatmeal crumbles, I’d wanted to try a salted version.  I made a batch a couple of months ago and was just a little scared to go all out with the salt (I used 2g in the entire recipe) and really couldn’t spot any discernible difference from the usual recipe.  Having had a few treats lately from my local store that claimed to be ‘salted caramel’ and on each occasion being wholly underwhelmed because of the lack of salt, I decided to be brave.  It’s the smartest decision of my life, because these are just awesome.

If you like your salted caramel desserts properly salty, then these are for you!  They’re still a little bit decadent and filthy (I’ve upped some of the other ingredients to get the balance of salty and sweet right) and probably a little too much for little ones, but for a proper grown up treat, you can’t get better!

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  • 8 ounces / 230g plain flour
  • 3¾ ounces / 110g regular porridge oats
  • 3½ ounces / 100g chunky porridge oats
  • 9 ounces / 260g light brown soft sugar
  • 1 teaspoon of bicarbonate of soda
  • ⅓ ounce / 10g Cornish sea salt
  • 8¼ ounces / 235g unsalted butter
  • 3½ fluid ounces / 100ml double cream
  • 10½ ounces / 300g milk chocolate chips
  • 3½ ounces / 100g white chocolate chips
  • 3½ ounces / 100g dark chocolate chips
  • 1lb 1½ ounces / 500g fudge
  • 3½ ounces / 100g milk chocolate to serve


Pre heat the oven to 350°F / 180°C (320°F / 160°C fan).  Line a 13 × 9½ inch / 33 x 24cm baking tray with greaseproof paper.

Mix the flour, oats, sugar, bicarbonate of soda and ¼ ounce / 7g of the salt in a bowl.

Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture (see Tips below).

Heat the double cream and the fudge in a small pan with the remaining 3g of salt until you have a thick caramel sauce.

Put a layer of ⅔ of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.

Sprinkle the chocolate chips over the mixture in the tin and then pour the caramel sauce over the top of this.

Sprinkle the remaining dough mixture over the top by crumbling it in your hand so that it forms an even topping.

Cook in the oven for 27 minutes before removing to cool completely.  Or after you’d enjoyed a sneaky spoonful or two!

Once cool, cut into bars (they’re very rich) melt the remaining chocolate and drizzle over the top.


When combining the crumbly dough, I find it easier to finish this by hand wearing latex gloves.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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