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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
I made these last night with the Trader Joe’s caramel sauce and they turned out fabulous! I only used one jar, but that was plenty. Thank you for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you with one jar of TJ’s caramel sauce!
I brought this for my class presentation and they were all emptied out. “Best brownie ever” many people said. Thank you, this was absolutely delicious.
Thanks for trying the recipe and I’m glad it came out great for you! “Best brownie ever” is a wonderful compliment and thanks!
This just came out the oven five minutes ago. I am excited to taste them.
super!!!!!!!!
This recipe looked SO delish I had to try it out! It is cooking right now in the oven. The one thing I had real trouble with was putting the oatmeal-brown sugar mixture over the top of the caramel and chocolate. I felt like I didn’t have enough mixture to fully cover it all plus it was difficult to spread because of the caramel. How were you able to evenly spread the mixture? I used a spatula.
If you felt like you didn’t have quite enough mixture then you probably just went a bit too heavy handed using it for the base (save more next time for the topping) and you don’t really spread it, you just ‘Evenly crumble reserved oatmeal-brown sugar mixture over the top’ per step 11 in directions. But sounds like things tasted just fine and they were a success!
Why old fashioned oats and not quick?
Quick behave more like flour and wouldn’t work well here.
Dear Averie,
I’m trying your recipe for the first time. I’ve seen many recipes for the Carmelita’s but I liked yours the best because you set up great visuals and I liked how you tweaked the recipe. I tweak all the time. I’m up late with a dog so it was the right time to bake this. No one is awake to be tempted! I used Kraft caramels because we don’t have Worthers. I quartered them before adding to the cream and nuking them. I threw all of it together and then nuked for took two minutes stirring after each minute to melt. Then I added a big pinch of kosher salt. In the future I’m going to experiment with Himalayan salt and grey salt. Love the idea of using chunks and chips. I like dark chocolate so I’m going to do a mix. I don’t even eat sweets but I do taste and so far I know my kids (4) will go crazy! Oldest graduated from college, second degree, two others in college and one almost out of high school….it’s all about making meals that will make sure they always come home to visit. I’ve got the savory side down. The only thing I wasn’t sure about was the 1 Tbl of vanilla. I’ve never seen that much used. Last year one cookie recipe called for 3 tsps. I used half. I did the whole Tbl. Well find out tomorrow! Thank-you!!!!
3 tsp = 1 tbsp
So 1 1/2 tsp = 1/2 tbsp
Thanks for trying the recipe and hope it comes out great for you!
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!
Thanks for trying the recipe twice (so far) and I’m glad you love it so much! That’s wonderful to hear!
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!
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!
I can’t wait to try doing this recipe. this looks super yummy! :)))
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/
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!!!
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!
I made the Carmelitas last night (a total hit by the way!) and I used Smucker’s Hot Caramel flavored topping. I kept pouring it in until it covered the chocolate chips like in your picture. It worked wonderfully. It was also much faster then melting and mixing the caramel squares with the cream. All in all, my family loved them and I WILL be making these again. They are dangerously delicious. Thank you for sharing.
Thanks for trying the recipe and I’m glad it came out great for you and using jarred caramel sauce rather than melting your own, such a time saver, agreed :) Glad they’re dangerously delicious!
Averie, in case you didn’t know already, you are amazing. I have been eyeballing this recipe for awhile because your opening line just spoke to me. It seemed like every time I went to make it though I would be short on caramels (my husband claims no knowledge of such things so I guess we have elves, gnomes, or our dog has gotten really good at unwrapping them and throwing the paper in the garbage when he finishes) So I finally got the ingredients and made them upon entering the door. And like usual, they were not only exactly as described, but I banged my head on the door wondering why I didn’t have a pan of these every day on my counter for the last year. Thank you again for your deluscious recipes of happiness. (and sorry for the long story)
Thanks for trying the recipe and I’m glad it came out great for you after eyeballing it for ages! I love these bars, and would love pans of them to show up on my door quite often as well :) Glad those giant rats, ahem, finally stopped raiding the cupboards and eating all your caramels, too :) I have those rats in my house too LOL
can you use an 8×8 glass dish instead if a metal pan? If so, what changes would you have to make if any? Thanks!
I’m sure you can but I don’t know what changes you’d have to make. Please read over the Baking and Recipe FAQs https://www.averiecooks.com/faq for answers to the most common questions.
If anyone can not find the caramel bars they can use 1 1/2 bags of caramel bites….I love this recipe. We just finished it :) hope it turns out to look as good as the picture hahah