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!
This will be the second time making these I am going to do a triple batch this time and take them into work..they are so ooo good I want everyone to enjoy them…
Bless you!! I love that you are making a TRIPLE batch and sharing with everyone. Now THAT’S a way to brighten up morale around the office :)
These look fantastic! I have some caramel lovers at my house–I will definitely be making these!!
Random question–where did you find your mixing bowls? I love them! I had a similar one in college and was so sad when it got dropped and broke! I would love to have another (or two, or three…)
Thanks Averie. I’m not familiar with your blog but I’m excited to check it out.
This is such a popular question that I answered it here in #32 https://https://www.averiecooks.com/faq/
Welcome to my blog!
I just made these today, and they were the best ever! So gooey! So chocolatey! And the dough bakes up to a perfect consistency. They were a huge hit with the fam. And I just realized as I came over to comment that you posted this recipe exactly one year ago today. Perfect timing! Happy one year carmelita anniversary and happy new year!
Wow, exactly 1 year ago – I didn’t even notice :) So glad you loved these and that they were a huge hit with the family! Happy New Year to you and your family, Lee!
I can’t wait to make these!! Looks ahhhmazing. I have a question- I have Kraft Carmel bites. One bag is 11 oz. how much should I use?
I made these last week and they were Fantastic. Currently making a second batch for Christmas! Question- last time I had some slight issues with the foil getting stuck to the Carmel. Is there any secret to avoiding this issue or any special way to cut the bars? Someone mentioned upside down. Thanks!
I use Reynold’s Heavy Duty Non-Stick foil – it’s the best. It doesn’t stick or rip! And I spray the heck out of it with Pam Cooking Spray and that has always done the trick for me! I would just left the whole thing out via the foil, place on a cutting board, and slick from there. Glad they were fantastic for you!
i just made these, and my house smells great and can’t wait to eat them!!!
That smell is wonderful isn’t it! Enjoy!!
These Carmelitas look awesome! I am making them for a bigger crowd. Have you ever doubled and done a 9×13 or would you just do 2 8×8 pans??
I’ve only done them as 8×8’s but if you read the comments there’s lots of people who have made as 9×13. Enjoy!
Hi there,
I am really interested in making these Squares. Question, how many cups would 35 carmeal pieces be…if i am looking to make my own caramel (does it need to be hardened?)
Also, subsituitng for “healthier” dietary restrictions. are there any ways to make this more calorie and fat wise? any ideas for substitution.
Thank you so much, they look delcious!
You’re going to need about a cup of caramel sauce, give or take. You can use your own (if you’re near a Trader Joe’s, theirs will work great here) or storebought.
are there any ways to make this more calorie and fat wise = I’m sure there are but this is such a downright over-the-top dessert that you probably will only make once a year, so just go for it and enjoy it happily for that time of the year you make it!
Would it work to make these, slice them into bars, and freeze them, so I could just pull out a few at a time to eat? They look amazing!
What you outlined is what I do with almost 100% of the bars I make if I don’t give them away, so yes, you’re fine. I would wrap theme individually in parchment before freezing and then freeze in a big ziplock. They are super sticky and better to be safe and freeze already cut and portioned out so they don’t stick to each other when you’re trying to get them out of the freezer. Enjoy!
Is there a way to make this if you do not have an 8×8 pan? I have 13×9.
You could probably double all ingredients and bake in a 9×13; I haven’t personally done it but readers have and I believe some have commented about doing so with success.
If you doubled the recipe would you bake in 2 8x8s or do you think they would do OK in a 9×13?
Tough call because I have only ever needed 1 8×8 pan of these at a time! :)
I think you’d be fine doubling and baking in a 9×13 pan. Read through the comments. I am pretty sure I’ve had readers write in saying they’ve done it and they’ve been great!
Have you ever tried white chocolate chips instead of reg chocolate?
No I have not and I think that in order to balance the sweetness, white choc would just add more sweetness whereas dark cuts through it a bit; I’d stick with regular.
I made a double bath in a 9×13 lasagna pan. For ease I used the Ms. Richardson’s butterscotch caramel. I wasn’t sure how much to use so I purchased 2 17oz. containers. I used about 1 1/3, but I think it would have been just fine with one. After running jar under hot water to loosen lid, I felt no need to melt further. I also used a mix of semi sweet chocolate bar (cut up into chunks) and chocolate chips, however since you won’t be able to tell anyways in the future I might just use chocolate chips. I had been hoping to use up some leftover bars.
Great recipe! All in all, super easy!
Glad these came out great for you with Mrs. R’s as well as chopped chocolate AND making a double batch in a 9×13 (you have some lucky friends and family!). Thanks for trying the recipe and glad you’re happy!
Could you use sugar free Carmel ice cream topping? I’m diabetic and can not use the carmels
Probably will be fine as long as it’s on the thicker side. If it’s really thin and runny, you may have a lot of oozing/leakage out the sides but give it a try! I’m sure it will be fine.
Mmm, these look amazing! One ingredient I don’t have is the heavy cream though – do you think I could try to make the caramel sauce using just a tiny bit of skim milk instead? (Not too much, though, because I don’t want them to be too runny!)
These look delicious. Can you substitute quick oats or minute oats instead of whole oats? I know you said not to but I was wondering why you couldn’t.
Because they behave more like flour. Don’t do it. They bars will be dry and/or the recipe won’t work properly.
hi there, really want to make these, but I have a question. If I can’t find the caramels you use in your recipe, can I make an “ordinary” home made sauce instead, like your salted caramel sauce? I don’t get Werther’s baking caramel here in Spain.
Thanks in advance
Yes for sure, just make a normal caramel sauce like my homemade version or your favorite (or use a storebought THICK sauce to save time). Enjoy!