Carmelitas

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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!

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 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.

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 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.

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

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.

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

How to Make Carmelitas

  1. 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. 
  2. The filling is just caramels and heavy cream melted together. I melted in the micro, but use the stovetop if you prefer. 
  3. 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.
  4. Return the pan to the oven and bake until the center is bubbly and the edges are just set and lightly browned.
  5. Cool very well before slicing and seving!
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

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.

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

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. 

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

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. 

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

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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4.57 from 253 votes

Carmelitas

By Averie Sunshine
🎉🧡😋 For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe!
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 16
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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

Caramels: I use Werther’s Soft Caramels which are great for baking. You’ll need two bags to be sure to have ~35. Alternatively, you can use Caramel Bits or Kraft Soft Caramels, or another similar caramel. 
Storage: 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

Nutrition

Serving: 16, Calories: 339kcal, Carbohydrates: 43g, Protein: 3g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 270mg, Potassium: 162mg, Fiber: 2g, Sugar: 29g, Vitamin A: 390IU, Vitamin C: 0.1mg, Calcium: 57mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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!

Peanut Butter Caramel Twix Bars
 
Browned Butter Salted Caramel Chocolate Chip Blondies — The combination of browned butter, salted caramel, chocolate, and sea salt is INCREDIBLE!! A complex-tasting salty-sweet dessert that is EASY to make and a guaranteed FAVORITE!!
 
Browned Butter Salted Caramel Chocolate Chunk Blondies - The combination of browned butter, salted caramel, chocolate, and sea salt is INCREDIBLE!! A complex-tasting salty-sweet dessert that is EASY to make and a guaranteed FAVORITE!!
 
Salted Caramel and Chocolate Pecan Pie Bars — You’ll never want plain pecan pie again! Caramel and chocolate makes the bars taste amazing!
 
Coconut Caramel Poke Cake — An incredibly EASY and super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!
 
Baked Caramel Apple Fritters – Love the taste of apple fritters but don’t want the calories or hassle that comes with frying them? Then these FAST and EASY baked apple fritters made with just four main ingredients are PERFECT!!
 
Caramel Stuffed Brownie Bites – An EASY, no mixer recipe for homemade brownie bites stuffed with CARAMEL and topped with whipped cream and sprinkles!! Rich, FUDGY, decadent, and DELISH!!
 
Originally posted December 31, 2013 and republished with updated text March 5, 2021. 
4.57 from 253 votes (196 ratings without comment)

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Comments

  1. I am dying over all that gooey caramel! These are so incredible looking! Bring out the fat pants because I need these in my life! Pinned!

    1. Thanks for pinning and I know you love some gooey layered bars and these are so worth the fat pants – promise! :)

  2. You NAILED these carmelitas! I mean, they could look any better. Gooey, chocolatey and soft!!
    I made carmelitas last year, but my photos are terrible and I will be the first one to admit yours look 100x better. The gooey factor is insane! Wishing I was munching on one of these now. Pinned of course!!
    And happy new year!

    1. I didn’t even know you made them! Photos or not, you know how good they TASTE and that’s what matters. Thanks for the compliments and the pin! Happy new year to you, too :)

  3. I had one of these from a bakery in Napa and have been wanting to make them ever since. Thanks for sharing this amazing looking version!

    1. Oh now I want to go to the bakery in Napa! I love it up there. I used to go all the time before I had my daughter. So beautiful up there!

  4. I gave yet another fellow baker a recommendation for you today–and this recipe is an example of why I tell others about you! (Although, truthfully, I kinda want to hog you to myself so I can wow people with fabulous recipes and look like a baking genius … ).

    1. Awww, you’re too sweet, thanks Kris! I hope your baking friend enjoys the recipes and my site and thanks for making so many of the things I post!

  5. And here I sit, fresh from working out at the gym, getting ready to nosh on my peanut-chicken salad, HOPING just one of these bars will pop out and treat me to dessert! LOL
    These are gooey heaven Av.
    Happy New Year to you doll.
    2014 is going to ROCK!

    1. I read your best of post in stealth. And I want every single thing. That blackberry coulis cake, the recipe that you use as your header photo, the crumb cakes, girl it was a great year for you!

  6. Oh my goodness, Averie!! These look amazing with all that drippy caramel. I’ve had my eye on caremelitas for a while now and these look the best by far! I need to make these pretty much immediately. Pinned! Happy New Year!!

    1. Thanks for pinning and for saying these are the best you’ve seen! That is so nice of you to say! And happy new year right back :)

  7. Carmelitas are a favourite of mine, I think they are best when slightly warm & gooey (I will even heat in microwave for around 8seconds if carmelitas are cold). I use a pre-done caramel sauce (store brought) as I do not have the same caramels available here in Australia, so this works great. I will be sure to try this receipe Averie. Happy New Year!

  8. That drippy caramel is calling my name. Can you hear it?

    I never thought to put caramel in gooey bars until Christmas, when I made SF ones for my dad with SF caramel. SO genius!!! With oatmeal? And chocolate? I’m all in!

    1. Not saying this lightly, one of the best bars Ive ever made. Katie omg. I know there’s 10 reasons you can’t eat these from gluten to butter/dairy but if you could and you want to cheat, this should go on a holiday to-make list for you Xmas Day splurge :)

  9. Oh my god Averie your stuff gets my mouth watering like nothing else! These bars look so sinfully delicious!
    Happy New Year :)