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!
Made these Sunday but cooked longer than you wrote to make sure they didn’t fall apart (my oven is funky and usually needs more time). They were good, but then I made them again yesterday. Used 1/2 werthers/1/2 kraft caramels & baked only 1 minute longer. They were A-M-A-Z-I-N-G!!!!
Thank you – this recipe is a keeper : )
Sometimes just a minute or two in the oven can really make a difference and glad you found that perfect ‘sweet spot’ and they’re amazing!
All of your photos are so gorgeous!
If I have 11.5 ou of caramel sauce do I combine that with the heavy cream? Thanks!!
No, that would just thin it out and make it runnier. Use as is.
These look amazing!! Where did you get your bowls? I have seen them before and love them!
I’ve had them for 8-10 years and have written 2 cookbooks and 1500+ blog posts with them. They’re indestructible!
These look UH-MAZING. I’m making them right now. Would I be able to use cool whip instead of the heavy cream or does that completely defeat the point? Thanks for this fabulous recipe!
looks really yummy. Can I use home made caramel sauce? What is the calorie count on these?
1 bazillion calories or maybe 2 bazillion, not sure :)
And homemade caramel sauce would depend on the consistency. People have successfully used this recipe I know https://www.averiecooks.com/the-best-and-easiest-homemade-salted-caramel-sauce/
These look amazing! I can’t wait to try them! I’m thinking of subbing Carmel sauce for the wrapped carmels. Would I omit the heavy cream?
Thanks!
Best. Bars. Ever.
That said, I had better luck using baking paper than foil which can get stuck in the nooks and crannies. I cut a square out of each corner so the sides can be folded up with a nice sharp crease. when you are done, you can actually lift the whole pan out by the paper which is very handy. Oh, and I used your salted caramel recipe for the caramel and it was lovely….Thanks!
Glad you loved the bars and they’re the best ever! I’m the opposite of you with parchment/foil. I use Reynold’s Heavy Duty (it’s definitely thicker and stronger than avg foil) and never have an issue but glad parchment works great for you!
So glad you tried my homemade caramel sauce and used it here. Wow, awesome!
I just made these using Trader Joe’s salted caramel sauce. They are cooling on my counter as we speak. :)
Oh I know you’re going to be in for a treat! Thanks for trying them and TJ’s caramel is great stuff – cannot go wrong with it!
Hey! I love your idea and plan on trying it tomorrow but my question is that can you substitute the brown sugar with something else? Can I use white sugar instead?
Thank you and I would very much appreciate it if I get a fast reply because I need it ASAP.
There really aren’t any subs in order to create the caramely results you need and that these bars are known for.
Thank you for posting these Carmelitas! I have been eating them for about 15 years from our local coffee shop Whistle Stop and when they sold the new owner wouldn’t make these (nor share the recipe, imagine that). I made them and they are perfect!!
So glad you can make these yourself now (and not be dependent on someone who doesn’t want to share their recipe!) Glad you loved them and they’re perfect!
Hi!!! I just stumbled upon your site and this amazing sounding recipe! Quick question: I want to try and make these; however, soft caramels are impossible to find where I live! But, I did find an amazing – though somewhat pricey – salted caramel sauce and was wondering about how much of it I need to use? So basically, what I am asking is: when you’ve made your own caramel sauce approximately how much “sauce” did your 30 caramels and cream yield?
Thanks so much! Super excited to try these!
I would say about 1 cup, although I didn’t measure it out that way, but I’d guess about 1 cup, give or take. You can see from one of the process shots just how flooded the pan is; I would try to replicate that more or less. Enjoy!
Thanks!!!
Omg I am in love with you . Have you ever tried and used homemade caramel from sweetened cond. milk. Take several cans sweetened cond. milk tear off label. I have and will not use the type with pull off lids . Boil the cans in water covering cans. Add water as needed. I boil about 3-4hours. Then DO NOT OPEN TILL COOL!!!!!!!!!!! Once you have cooked the milk like,this omg the cans hold a wonderful surprise!!!!!caramel from heaven!!!!!!!!
Yes, very familiar with it and even have a recipe I talked about that in recently! https://www.averiecooks.com/dulce-de-leche-coconut-chocolate-chip-bars/
Update: I brought these into work today. One word (per my coworker): DIVINE. They were simply amazing.
I’ve never gotten a more positive response from baked goods I’ve brought into work. Ever. And that says a lot considering my homemade salted caramel brownies have been a HUGE hit in the newsroom where I work.
Thanks so much for the delicious (and easy) recipe! I will definitely start to check out this blog more :-)
I’ve never gotten a more positive response from baked goods I’ve brought into work. Ever. <--- THAT is awesome and sounds like you know how to bake and your own caramel brownies sound delish! Keep me posted what else you make from my site!
Just made these tonight and they look and smell amazing. I am bringing them into work tomorrow for a carry-in and I expect this recipe to get rave reviews!
I used dark chocolate chips instead of the semi-sweet since that’s what I happened to have on hand. I also added about 1/4 of a teaspoon of sea salt to the caramel sauce (and also added the pinch of salt to the sugar-butter mixture).
Aside from that, I followed the recipe to a T. I can’t wait to check back in and tell you how amazing we all thought they were!
Your dark choc chips, and pinches of salt, sound perfect! You have very lucky coworkers! LMK how it goes over! :)
Avery, these look delicious! I was wanting to make these this week. Do you think they can be shaped with cookie cutters or are they too gooey?
Wayyyy too gooey. Don’t even think about it :)
Something like this https://www.averiecooks.com/2013/03/peanut-butter-chocolate-chunk-cookie-bars.html you could cut out.