Why You’ll Love This Recipe
Carmelitas are rich, gooey dessert bars made with layers of buttery oats, melty chocolate, and creamy caramel. With a perfect balance of chewiness and crunch, they’re easy to make and incredibly indulgent. Ideal for bake sales, potlucks, or just a sweet treat at home, these bars are always a crowd-pleaser.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourold-fashioned oatsbrown sugarsaltbaking sodounsalted butter (melted)vanilla extractsemi-sweet chocolate chipscaramel candies (or caramel bits)heavy cream
directions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil and lightly grease.
In a large bowl, combine flour, oats, brown sugar, salt, and baking soda. Stir in melted butter and vanilla extract until a crumbly mixture forms.
Press half of the mixture into the bottom of the prepared pan. Bake for 10 minutes.
While the base bakes, melt caramel candies with heavy cream in a saucepan over low heat, stirring until smooth.
Remove crust from the oven and sprinkle evenly with chocolate chips. Pour the melted caramel over the chocolate.
Crumble the remaining oat mixture over the top.
Return to oven and bake for an additional 15–20 minutes, until golden and bubbly.
Cool completely before slicing into bars.
Servings and timing
This recipe yields 16 bars.Preparation time: 15 minutesBaking time: 25-30 minutesCooling time: 1 hourTotal time: 1 hour 45 minutes
Variations
Use dark or milk chocolate chips for different flavor profiles.
Add chopped pecans or walnuts for extra crunch.
Sprinkle a little sea salt on top for salted caramel flavor.
Use a gluten-free flour blend and certified gluten-free oats for a gluten-free version.
Swap caramel candies for a homemade caramel sauce if preferred.
storage/reheating
Store in an airtight container at room temperature for up to 5 days.For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.To serve warm, microwave individual bars for 10–15 seconds.
FAQs
Do I have to use caramel candies?
No, you can use caramel bits or make a homemade caramel sauce.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase baking times slightly.
Why do my bars fall apart?
Make sure they cool completely before cutting to help them set.
Can I make them ahead?
Yes, they’re perfect for making ahead and storing.
Can I use quick oats?
Old-fashioned oats are best for texture, but quick oats can work in a pinch.
Do I need to refrigerate them?
Not necessary, but chilling makes them easier to slice cleanly.
Conclusion
Carmelitas are the ultimate dessert bar—chewy, gooey, buttery, and packed with layers of caramel and chocolate. Easy to make and even easier to devour, they’re perfect for any occasion and sure to satisfy every sweet tooth. Bake a batch and watch them disappear!
Print
Carmelitas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus cooling time)
- Yield: 16 bars
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Carmelitas are buttery, oatmeal cookie bars filled with layers of melted chocolate and gooey caramel. With a simple crust that doubles as the topping, they’re easy to make and perfect for potlucks, bake sales, or when you need a serious sweet fix.
Ingredients
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1 cup (2 sticks) unsalted butter, melted
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1 cup packed brown sugar
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1 1/2 cups all-purpose flour
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1 1/2 cups old-fashioned rolled oats
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1 tsp baking soda
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1/2 tsp salt
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1 (11 oz) bag caramel bits or wrapped caramels (about 40), unwrapped
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1/4 cup heavy cream
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1 cup semisweet chocolate chips
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1/2 cup chopped pecans or walnuts (optional)
Instructions
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Preheat oven: Set oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking dish with parchment paper or grease well.
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Make the oat base: In a large bowl, mix melted butter, brown sugar, flour, oats, baking soda, and salt until combined.
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Press and bake the base: Press half of the oat mixture into the bottom of the pan. Bake for 10 minutes, then remove from oven.
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Prepare the caramel: While the base bakes, melt caramels and heavy cream in a saucepan over low heat, stirring until smooth. (You can also microwave in 30-second intervals, stirring between.)
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Layer it up: Sprinkle chocolate chips and nuts (if using) evenly over the baked crust. Pour the melted caramel over the chocolate layer. Crumble the remaining oat mixture evenly over the top.
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Bake again: Return to the oven and bake for another 15–18 minutes, or until the top is lightly golden.
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Cool and slice: Let cool completely before slicing—chilling in the fridge helps firm them up for clean cuts.
Notes
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Use dark chocolate chips for a richer flavor.
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Can be doubled and baked in a 9×13-inch pan.
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Store at room temperature for up to 3 days or in the fridge for up to a week.
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