Carmelitas — For the serious caramel lover, these soft and chewy layered bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe that everyone loves!
Table of Contents
- The Best Carmelitas Recipe
- What’s in Carmelitas?
- How to Make Carmelitas
- What Kind of Caramels Should I Buy?
- Can I Use Caramel Sauce Instead?
- Can I Use Instant Oats Instead of Rolled?
- Can I Double This Recipe?
- How to Store Carmelita Bars
- Can I Freeze Carmelita Bars?
- Tips for Making Carmelita Bars
- What Readers Are Saying
- Carmelitas Recipe
- More Caramel Dessert Recipes:
The Best Carmelitas Recipe
These oatmeal caramel 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.
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. 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.
Even after the carmelita 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.
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.
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.
What’s in Carmelitas?
These carmelita bars are a cinch to make and require very few ingredients.
- Butter
- Brown sugar
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Caramel squares
- Heavy cream
- Semi-sweet chocolate chips
How to Make Carmelitas
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.
The filling is just caramels and heavy cream melted together. I melted in the micro, but use the stovetop if you prefer.
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.
Return the pan to the oven and bake until the center is bubbly and the edges are just set and lightly browned.
What Kind of Caramels Should I Buy?
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.
If you can’t find the Werther’s brand of caramels, Kraft sells baking caramels as well. In general, you’re looking for something that is what I would call an old-fashioned type of caramel, square in shape, and soft and chewy rather than hard.
Can I Use Caramel Sauce Instead?
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.
Can I Use Instant Oats Instead of Rolled?
No! You must use old-fashioned oats (aka rolled oats) in this recipe. Instant or quick cooking oats are too powdery and won’t give you the right consistency.
Can I Double This Recipe?
Yes, simply double the ingredients and bake in a 9×13-inch pan.
How to Store Carmelita Bars
Bars will keep airtight at room temperature for up to 1 week.
Can I Freeze Carmelita Bars?
Yes! They can be frozen for up to 4 months. To thaw, place on your counter overnight.
Tips for Making Carmelita Bars
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.
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.
What Readers Are Saying
This easy recipe for carmelitas has been one of the top desserts on my site for years!
Here are just a few of the 5-star reviews that readers have left on this carmelitas recipe:
“I have been meaning to make this for a LONG time and my mom’s birthday was finally the perfect occasion. I love and trust your recipes and this was no exception. They are really quick and easy to make, and I love that they are actually better made the day before.” — Jen
“This recipe is amazing! I’ve made these several times for family and just for myself they are so good. Never had any problems, its quick and delicious!” — Gina
“This recipe is one of our favorites. I’ve added it to my recipe book so we never lose it.” — Deb
“I made these for New Year’s Eve and they were incredible! I am famously bad at baking but your photos and careful instructions made these very manageable.” — Beth
“OMG!!!! These are to die for! Had I known, I would never have made them because I couldn’t stop eating them! Ooey Gooey caramel and chocolatey goodness all wrapped up in one little bite!” — Nancy T.
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Carmelitas
Ingredients
- ¾ cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
- ¾ 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
- ½ teaspoon salt, or 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)
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chunks (I used a combo)
Instructions
- 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.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
- 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.
- Bake for 10 minutes. While it bakes, make the caramel sauce.
- In a large microwave-safe mixing bowl, combine the caramels, cream, salt, 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.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Caramel Dessert Recipes:
Peanut Butter Caramel Twix Bars – They’re like a marriage of Peanut Butter Twix and Tagalongs, in bar form, and they’re irresistible!
These were really easy to make and I used the Trader Joe’s salted caramel in the bottle and sprinkled it with a little sea salt. One other thing I added was chopped pecans. It turned out good. They are just VERY VERY sweet. I had to make some whipped cream to dip them in to kill the sweetness a little. I think I’d use half the sugar next time. But, that’s a preference…Beautiful pics! Mine didn’t come out quite that good looking. ;)
Yes they are definitely sweet but also the salted caramel from TJ’s I think is sweeter than if you use caramel squares but they are both sweet; in general this is definitely a rich and decadent dessert! Thanks for the photo compliments.
These are the most amazing, gooiest, chocolatiest, carameliest, softest-with-the-perfect-amount-of-crunch, most delicious dessert I have ever made. They’re so easy to make, yet they get compliments everywhere you take them! I’ve had to write this recipe down for so many family members and friends that I’ve learned it by heart! These will forever be my go-to bar dessert. Love love love!
Thanks for the 5 star review and glad this will be your forever be my go-to bar dessert!
Made these this evening. Quick and easy to make. My hubby loved them. A bit too sweet for me, but I’m weird that way. I will definitely make them again, and will try some course salt in the top layer – and eat them with a cup of coffee…after a day of fasting! 😜
Thanks for trying the recipe and glad you will definitely make again. Sea salt sounds like a nice twist.
Made these last night, they are AMAZING!
Thanks for trying the recipe and I’m glad it turned out amazing for you!
I made these last year for the holidays and everyone loved them. This year I’d like to make them without dairy. Any tips?
Wow, that’s tricky. You would need to use vegan butter, vegan caramel sauce, and I am not sure how that will all come together. Good luck!
I’ve made these a few times and I absolutely love them. I’ve tinkered around a little bit and decided to brown the butter and add sea salt to the caramel. Wow! These are one of my favorite easy recipes that doesn’t taste “easy” at all.
Thanks for the 5 star review and I am glad you love these! I agree, easy but doesn’t taste “easy” and I am sure the browned butter and salted caramel was just sooooo amazing in these!
Could I use caramel sauce (like what would be found in a sundae aisle) in these instead, or would that not bake well?
Don’t use it, too thin, will not bake well at all.
I made these this past weekend and they came out great! Thanks for sharing! You have a new food blogger friend in me dear.
Thanks for trying the recipe and I’m glad it came out great for you!
Just made these using GF flour. So excited.
That’s wonderful! Hope they turned out amazing!
They turned out great!
Awesome!
I’ve made carmelitas a couple of times, but LOVE this recipe! I made them for 150 people last night and they were a huge success. I’ve had three people ask for the recipe already! I made three pans and multiplied the recipe by 6 for each pan without any real issues. The only problem I had at that volume was melting the caramels in the microwave; so for the second and third pans I switched to the stove and it was sooooo much quicker!
I will definitely be making them again! Thanks so much!
I cannot even believe you made these for 150 people! You are Superwoman!!!!!!!!! WOW!! Seriously that is an undertaking! Glad they were so popular and everyone wants the recipe!
I can imagine that melting that kind of caramel volume was much easier on the stovetop, good call!
Wow!!! I’m saving this one to try.
Sooo, I was really excited to try this recipe, I just love Carmelitas. I’m not sure if I did something wrong or the recipe itself, but the oatmeal dough was very greasy and not a thick consistency. The final outcome was very runny and all the bottom cookie dough became caramel-like. Any suggestions on what I should change for next time?Â
There is a video of this recipe to help you see the steps so I would advise watching that and I know there’s nothing wrong with the recipe as it’s one of my most popular and so many people write to say how much they love these. Make sure you are using the correct kind of oats (old-fashioned not quick cook) and for flour I swear by King Arthur. Other than that it’s hard to troubleshoot from afar. Thanks for trying the recipe.
We love these! Â They’ve been a favorite for awhile now. Â I’ve used a little less better, more or less choco chips, and more or less caramel depending on what I have available. Â Oh and I forget the vanilla half the time ha ha. Â They always turn out great! Â Such a great, flexible recipe. Â :) Â
Glad you love them just as much as I do!
I mean *butter, not better ha ha!
I made these this week for work. AMAZING!!!! Everyone loved them. Saved one for my hubby and liked them so much, he’s requested I make them again for our family Christmas meal. I wasn’t able to find the Werther’s Baking caramels at my stores, but used the Werther’s Chewy Caramels instead and they worked great. Thanks for the recipe!!
Thanks for trying the recipe and I’m glad it came out great for you!
This recipe looks AH-mazing – all my favorite things, chocolate and caramel combined. I’m going to try it this week for a Christmas goodie for the family, but WHERE do you find Werther’s Baking Caramels? I see Werther’s Original Hard Candies, but it doesn’t seem like they would melt very easily. Thanks for your help!
I have found them at Target, regular grocery stores, or online. You can use other brands of caramels if those are easier for you to obtain. Definitely don’t use the hard candies.
Doubled the recipe. Probably my favorite bar recipe ever! The whole family loved them — thanks for a delicious recipe!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad they are probably your favorite bar recipe ever, big statement!
I’ve been eyeing this recipe for quite awhile and FINALLY made it yesterday. =) These carmelitas are INCREDIBLE! We loved them! I didn’t even have quite enough caramels and had accidentally run out of heavy cream (so I used a lesser amount of half & half) and they are still wonderful. And my husband requested chopped pecans, so I added some to the top. That was a definite win, too! ;) Thanks for sharing! Love your recipes!
Thanks for trying the recipe and I’m glad it came out great for you!