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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
- Cool very well before slicing and seving!
What Kind of Caramels Should I Buy?
I use Werther’s Soft Caramels which are great for baking. If you can’t find the Werther’s brand of caramels, Kraft sells baking caramels as well, but squares are usually wrapped. The unwrapped Kraft caramel bits are another option,
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 Soft 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* (see Notes below for caramel options), 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.
Video
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!
Who are you kidding that these will last up to a week i a closed container? They barely last a day after they are cool enough to cut!!
I made these last Christmas and everybody said they loved them.
Hahaha!! Thanks for the five star review and I’m glad they don’t last long for you :)
These are so easy to make, and absolutely delicious! Always a crowd favorite! I make this several times a year for little family get togethers and just for my own family’s enjoyment!
Thanks for the 5 star review and glad this is a crowd favorite that you make several times a year!
They resemble the Seven Layer Bars I have made for decades…Look delicious, I will try! Thx
They are a bit different than 7 Layer Bars, definitely more rich and decadent, and so good! And I love Seven Layer Bars too, but these may be even better :)
I can’t find the Werther’s Baking Caramels. Do you know if they are discontinued? Do you have a recommendation for a substitute? Caramels come in such a range of textures which is making it difficult for my science brain. :) Thank you!
I don’t know if they have been discontinued or not. I would look for the very soft caramels, there is a brand that I know is still around, Brach’s. They would be a good replacement for the Werther’s.
Hi, Averie.
All my measuring cups, and cookbooks, show 1 cup to be 8 ounces (dry measure) or 250 ml. I had wanted to send a photo of my measuring cups and the Measurements Equivalents page from MY cookbooks, but I don’t see any provision for attachments.
Almost 2 ounces makes a BIG difference sometimes.
Beth
You say “1 cup (6 oz) semi-sweet chocolate chips” for the Carmelita. Which is it? 1 cup or 6 oz.??? There’s a 2 ounce difference?
1 cup or 175 g or 6.2 oz
Google “how many ounces of chocolate chips in a cup”
Guys. These are bomb. Stop what you’re doing and make them! 🤗
Seriously though, so so good!
Thanks for the 5 star review and glad these turned out so well for you!
I’m wondering if anyone has actually frozen these, and if so, are there any negative effects on these bars?
I have frozen just about every dessert imaginable and while fresh is always best, these do just fine in the freezer.
We have these in the freezer right now, and (I have to disagree, sorry! 😬) frozen is sooo good! We freeze all cookies/treats we make and like them better than fresh! They don’t take long to thaw enough to eat, though usually I’m biting into one before they’re completely thawed! 😊
Instead of heavy cream, can I use oat milk ?
I have never tried and I worry about the overall final texture of the caramel sauce if you don’t use something with a higher fat content like heavy cream. I personally wouldn’t gamble on oat milk, but you never know until you try it.
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! I used almond flour with mine because there were two people with gluten allergies at the happy hour I was going too and you would never have known! In fact, the almond flavor gave these little bites of heaven a nutty taste!
Thanks for the 5 star review and I’m glad that GF flour was just fine and that you thought they were to die for!
Could I ask if you replaced all of the flour with almond flour or just part? I’m on a GDM diet and considering trying to make these with a sugar free caramel sauce and was reading the comments for any other changes I could make to help (along with maybe adding walnuts). These are going to be or other people, mostly, but I’d love to be able to eat at least one myself. (And maybe make a regular batch later when my diet doesn’t have to be as controlled anymore.)
I was looking for a yummy treat to bring to a party and stumbled on this recipe! Can I just say that……these are amazing!!!
I Have now made them at least a dozen times in one year and every time I make them people go crazy over them!! I bake a lot and these are requested again and again! I am making them this week for a very close friend who is celebrating 3 yrs of recovery!
Thank you for the recipe!! I always double the recipe in a 9×13 pan lined with parchement and chill for several hours! Perfection
Thanks for the five star review and I’m glad to hear that you’ve made these at least a dozen times in the past year! I think you’ve officially made them more than I have. That’s great to hear that they always get rave reviews!
COULD 1300 CALORIES REALLY BE FOR ONE BAR! IT DOESNT SEEM RIGHT. OR IS IT FOR THE WHOLE PAN?
whole pan
Just did a trial run of these and I didn’t have enough oats to cover the top of the caramel sauce. I did exactly half of the oats for the bottom. And what I did put on the top, sank quickly into the warm caramel. Any suggestions to ensure the top is an actual oat crust top? Instead of just some of it?
Then I would add slightly more oats since you didn’t have enough. There is a video that shows exactly how I make these. That should help you.
I have made them 3 times and they are so delicious! Everyone loves them. They are easy to make.
Thanks for the 5 star review and glad they have always been a hit with everyone!
I have made these quite a few times, and they are always a hit! I usually double the recipe to make a 9×13 pan.
Thanks for the five star review and I’m glad these are always a hit for you!
These bars were so amazing! We had a dinner party and made these for dessert and they were a big hit. I did make a couple small changes. I only added 1/3 cup of cream just so the caramel wasn’t quite as runny. I also added about 1/2 cup more of flour and 1/2 cup more oats to the top crust mixture to make it a bit more crumbly. They were so yummy!
Glad they were a hit!
These are one of my go-to desserts for cookouts/group gatherings. I like to make two pans, one salted and one not. Thanks for this great recipe!
I’m glad to hear this is one of your go to desserts and I’m all about salted caramel! Thanks for the five star review!
I’m curious if i make recipe and 1/2 if they would make a 9×13 pan. Don’t want have to make 2 pans.
Person who made 6 batches what pan did you use?
It would be very difficult to halve this recipe and find a suitable pan. 8×8 is the smallest standard sized pan. Yes you can order smaller pans on Amazon but not sure how practical they would be for future baking needs.
If you double it, yes use a 9×13 pan.