Carmelitas

These bars are like the bubblegum with the squishy, squirty center that oozes when you chomp down.

Except it’s rich, creamy, buttery caramel that squirts in your mouth when you bite down here.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

They’re like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and that’s beautiful.

I’ve been wanting to (re)make these bars for years, and I’m so glad I did.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

They’re a no-mixer, layered bar and are an adaptation of my early 2012 Caramel and Chocolate Gooey Bars.

In this version I tinkered with the flour and oat ratio, increasing the flour and decreasing the oats slightly, so the bars hold together better.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

The crust and topping are made with the same mixture. It’s a buttery, brown sugar, vanilla-infused oatmeal and flour mixture.

Half is pressed into the pan and baked for 10 minutes as the crust, and the other half of the big buttery crumbs are crumbled over the top. Below, is after 10 minutes of baking.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

The filling is just caramels and heavy cream melted together. I melted in the micro, but use the stovetop if you prefer. I used Werther’s Baking Caramels. I love these caramels because the wax paper just slides right off making unwrapping 30+ caramels a quick and easy job, rather than caramels with pesky cellophane, which is a huge strugglefest.

I haven’t tried using jarred caramel sauce, but I have a feeling a thick, higher quality jarred sauce would be fine. If anyone tries Trader Joe’s Salted Caramel Sauce, let me know how it goes. That would be my first choice if I wasn’t melted caramels with cream.

After baking the crust for 10 minutes, sprinkle with chocolate, drizzle with caramel sauce, and crumble the reserved oatmeal-brown sugar mixture over the top.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

Return the pan to the oven and bake until the center is bubbly and the edges are just set and lightly browned.

It’s very important to allow the bars to cool completely before slicing. It can up to take 4 hours, or overnight, at room temp. You can speed it along by placing pan in the fridge, but I made them in the evening, cooled overnight, and they were set by the next morning. However ‘set’ is a relative term. You can see they’re still plenty drippy and gooey.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

If you slice the bars before they’ve cooled completely, you’ll have a literal hot mess with molten caramel and melted chocolate all over. They’ll taste fine (as long as you don’t burn your mouth on hot caramel), but you’ll have no chance for clean cuts or pretty bars that stay intact.

Plus, I think bars like this taste better the next day after the flavors have married. The caramel and chocolate also has a chance to soak into all the nooks and crannies of the oats.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

Even after the bars are fully cooled, they’re soft, gooey, messy, and full of intense caramel flavor. The butter and brown sugar in the crust-topping mixture caramelize while baking, adding even more caramel flavor.

Carmelitas - Easy one-bowl, no-mixer recipe. With a name like that, they have to be good!!

If you’re easily bothered by desserts that are ‘too sweet or too rich’, I wouldn’t recommend these because they’re both. However, adding a pinch of salt helps balance the sweetness. I included places in the recipe where you can add salt, to the crust-topping mixture, and/or to the caramel sauce, creating salted caramel sauce.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

The semi-sweet chocolate is a great balance to the sweet caramel and chocolate is always welcome in any dessert I’m having.

The oats provide a light amount of texture and chewiness to the otherwise buttery-soft bars, just oozing with caramel everywhere. They aren’t called carmelitas for nothing.

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

Carmelitas - For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe at averiecooks.com

Print Print Recipe

Carmelitas

Carmelitas are a no-mixer, layered bar, and the crust and topping are made with the same buttery, brown sugar, vanilla-infused oatmeal and flour mixture. In the middle there's chocolate and caramel sauce. They're like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for. The oats provide a light amount of texture and chewiness to the otherwise buttery-soft bars, just oozing with juicy caramel everywhere. You can add salt, to taste, to the caramel sauce for salted carmelitas. I melted caramels with heavy cream (in the micro, use stovetop if you prefer), and while I haven't tried using a jarred sauce like Trader Joe's Salted Caramel, I think you'd be okay; I'd use 1 1/2 jars. You must let these bars set up for at least 4 hours before slicing, but overnight is strongly recommended.

Yield: one 8-by-8-inch pan, 9 to 12 squares

Prep Time: 15 minutes

Cook Time: 25 to 28 minutes, divided

Total Time: 4+ hours or overnight, for proper cooling

Ingredients:

3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
3/ 4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (not instant or quick cook)
1 teaspoon baking soda
pinch salt, optional and to taste
35 caramel squares, unwrapped (I used Werther's Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
1/2 cup heavy cream
1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

Directions:

  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
  2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
  3. Add the brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
  5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
  6. Bake for 10 minutes. While it bakes, make the caramel sauce.
  7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
  8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
  9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
  10. Slowly and evenly pour caramel sauce over the chocolate.
  11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
  12. Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
  13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Recipe adapted from my Caramel and Chocolate Gooey Bars

Related Recipes

Many blogging friends have made carmelita recipes. Check out Jaclyn’s Salted CarmelitasAlyssa’s CarmelitasLulu The Baker’s Carmelistas, Michelle’s Oatmeal Carmelita Bars, Tracey’s Salted Carmelita Bars, and Shelly’s Carmelita Cookies

Caramel and Chocolate Gooey Bars (GF) – The bars that inspired today’s recipe

Caramel and Chocolate Gooey Bars - Easy Recipe at averiecooks.com

Dulce de Leche Coconut Chocolate Chip Bars

Dulce de Leche Coconut Chocolate Chip Bars - Chocolate, white chocolate & coconut flooded with dulce de leche! Like 7-Layer Bars, with sweet, creamy, caramely dulce de leche instead! Easy one-bowl recipe at averiecooks.com

Peanut Butter Caramel Twix Bars (almost no-bake) – One of the favorite 2013 bars

Caramel Peanut Butter and Apricot Jelly Bars (GF with Vegan adaptation)

Caramel Peanut Butter and Apricot Jelly Bars (GF with Vegan adaptation)

Salted Caramel Apple Cheesecake Bars

Salted Caramel Apple Cheesecake Bars - Easy, One-Bowl Recipe at averiecooks.com

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce - Recipe at averiecooks.com

Salted Caramel Pretzel Blondies

Caramel-Stuffed Chocolate Chip Cookie Cups

Caramel-Stuffed Chocolate Chip Cookie Cups - Easy, No-Mixer, Foolproof Chocolate Chip Cookie Recipe at averiecooks.com

Hot Fudge and Salted Caramel Blondies

Hot Fudge and Salted Caramel Blondies - Two favorite ice cream toppings baked into soft, chewy & gooey bars! Easy recipe at averiecooks.com

   

179 Responses to “Carmelitas”

  1. Katelyn — March 5, 2015 at 7:18 am (#
    101
    )

    I just have to tell you, I think this is my favorite dessert recipe of all times! I have made this recipe probably 5 times and it turns out delicious every time!!! (5 times is a lot for me, usually I don’t make a recipe more than once) I have even made a half batch and put it in the bottom of a loaf pan (it was a goopy mess, but SOOO good) to make a mini-batch just for me :) thanks for creating such a yummy treat!!!

    • Averie Sunshine — March 5, 2015 at 1:10 pm (#
      )

      Thanks for trying the recipe so many times! Like you, I rarely make something more than once so I can completely relate to what you said! I’m glad to hear it’s possibly your fave dessert of ALL TIME! Wow, that’s a high compliment and thanks!

  2. Lore GD — March 13, 2015 at 3:35 pm (#
    102
    )

    These look delicious! MOUTH DROOLING! 

    totally gonna try them!

    Mind checking out my blog? I’m new, so all advice and tips are accepted! 

    https://packthefork.wordpress.com/

  3. gigi — March 19, 2015 at 11:09 pm (#
    103
    )

    I can’t wait to try doing this recipe. this looks super yummy! :)))

  4. Stephanie Greene — March 24, 2015 at 2:22 pm (#
    104
    )

    Made them with the  Trader Joe’s Fluer de Sel Caramel Sauce.  Perfect amount of salt with the sweet.  Great suggestion.  I wouldn’t have thought to buy it, but in a hurry to get them baked and ready to set and no time for messing with the caramels.  May never go back to the regular caramels and heavy cream option!

    • Averie Sunshine — March 24, 2015 at 10:04 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you with the TJs caramel sauce. I love that stuff and just used it tonight in a recipe that I’ll be sharing in the coming weeks!

  5. Mellisa — March 29, 2015 at 4:49 pm (#
    105
    )

    I’ve made this twice so far… and I stress so far, because this has quickly become an all time fave. and I know I’ll look forward to making it many times in the future (in fact my 3rd time is definitely coming up this week). These treats were sooooo addictive. Thank you for the recipe!

    • Averie Sunshine — March 29, 2015 at 11:06 pm (#
      )

      Thanks for trying the recipe twice (so far) and I’m glad you love it so much! That’s wonderful to hear!

Leave a Comment