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!
I have one comment overall with the foil-lined pans you suggest. I’ve inevitably had to peel shreds of foil off the bottom of the bars. When I used parchment paper sprayed with cooking spray, I have no sticking at all. If others have had my problem, perhaps they might try this alternative?
I use Reynold’s Heavy Duty NONSTICK foil and it never sticks with the cooking spray. Some cheaper foils will probably rip or stick but it’s worth the extra buck for that one for me at least :)
Hi Averie–
I’ve made this incredible recipe a couple of times now (along with your salted caramel buttery crumb bars). Is there any reason that I shouldn’t use your homemade caramel sauce instead of melted caramels, since I’m apparently going to have your sauce in my fridge as a staple from now on? Thanks for such wonderful treats that really aren’t hard to make!
Well some people don’t want to go through the trouble of making homemade sauce so the caramels are a cheat. Also made these and I used Trader Joe’s salted caramel sauce https://www.averiecooks.com/2015/11/salted-caramel-candied-pecan-carmelitas.html and it worked fine.
Glad you love this recipe!
Wish your recipes had a print icon for those of us who like a hard copy
There is, check again in the recipe card section, there’s a big PRINT RECIPE
I made these and my batter mixture was very runny. what am I doing wrong. I used the 3/4 cups melted butter the brown sugar 1 cup flour and 1 cup old fashioned oats but the melted butter made it so I could pour it.
It’s really hard to say what you did or where things went wrong because I wasn’t with you. There is a video showing exactly how these are made.
Just by what you wrote I’m thinking you somehow undermeasured the dry ingredients and/or overmeasured the butter/sugar which would have created excess moisture. Thanks for trying the recipe.
Good luck on your new blog and thanks for trying the recipes!
This is deff my favorite dessert of all time, its so decadent and rich!
Thanks for trying the recipe and glad it came out great for you! And that it’s your FAVE dessert of ALL TIME!
Have you ever tried making these with your own homemade caramels? I have to be honest. using mass produced carmels just doesn’t do it for me. Looks like it would be a great recipe though with the homemade. Maybe I’ll try to figure it out.
I haven’t tried with homemade because honestly it tastes AMAZING as written and it’s one of my most popular desserts of all time. Try it the way I wrote it and save yourself the trouble of scratch caramels before you even begin the recipe.
Thank you for the great recipe.
So delicious! Will definitely make again and won’t change a thing!
Thanks for trying the recipe and I’m glad it came out great for you!
I didn’t scroll down through all the comments so maybe someone already said this, but I have been making these with Mrs Richards Butterscotch Caramel topping since 1992. You add 6 tablespoons of flour to the caramel topping to thicken it and prevent it from becoming too gooey. It’s a great time saver and everyone begs for the recipe. Thanks for sharing your great recipes!
Wow these look amazing! I can’t wait to try making them. ?
Do you think I could make these ahead of time and freeze? I’m looking for a few things to make in advance for when we have company and I quick need something.
Yes in theory you can freeze these, however part of the appeal is the really soft and gooey caramel action going on and upon freezing, not sure how that will work.
Something like a quickbread or cookies (you can freeze the dough and just bake off a few as needed) are probably more freezer-friendly options than these. I have numerous recipes for both if you do a drop down search from the top scrollbar BROWSE RECIPES section of my site.
Hi there!! I love the Carmelita bars from Whole Foods but I just couldn’t bear to bring a store bought dessert to a party tonight. Oh the horror! So I made these last night and they turned out beautifully!! Like a total work of art. I used TJ Caramel Sauce…perfect ooey gooey splendor and super easy! I made two batches…one per recipe and one I added TJ sweetened shredded coconut. Whoa! I think the coconut takes it to another level. So good! One thing, and you forewarned, they are just a little too sweet for me personally. While they are totally delicious and full of flavor, a few bites is about all I can take. I also added Himalayan sea salt wherever I could to try and balance the sweetness. Because the chocolate and caramel sauce are inherently sweet on their own, just curious if you have any thoughts or suggestions of cutting out the sweetness in the oat/flour crumble mixture to balance it out?
They are just a very sweet and decadent treat and that’s the only way I know carmelitas :) Thanks for trying the recipe.
Hi, I live in the uk, and we don’t really have baking caramels available. Can I use ready made caramel sauce instead? And if so, how much will I need, and will that also be instead of the cream? Many thanks ?
I have a version of this post that I made with jarred caramel sauce and you can follow the directions here https://www.averiecooks.com/2015/11/salted-caramel-candied-pecan-carmelitas.html and you’d skip the cream then.
Just made it for a family dinner party tonight and everyone loved it!
Thanks for trying the recipe and glad it came out great for you!
Can i use dulce de leche insted of the caramels? Do i still need the heavy cream if so?
I haven’t tried with dulce de leche so can’t speak to the results.
I made these for Christmas day. I didn’t have large caramel squares and didn’t have a lot of extras, so I literally added two. They weren’t goopy like your pictures, but they were sooo delicious. I got a bunch of compliments. Will definitely make them again.
Thanks for trying the recipe and glad it came out well for you even without using as much caramel as I did!