Carmelitas

These easy Carmelitas are buttery, brown sugar, oatmeal bar cookies oozing with chocolate chips and caramel sauce. They are the ultimate bar cookie and are always a huge hit at parties and potlucks. With ten common ingredients and fifteen minutes of prep time, these are undoubtedly one of our favorite bars.

Ingredient Notes and Substitutions

• Oats: Quick oats can be substituted, but we prefer old-fashioned rolled oats for a chewier texture and finish.
• Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
• Vanilla extract: Use the pure stuff for the best flavor.
• Chocolate chips: I like Ghirardelli semi-sweet chocolate chips. For a change of taste, try other chip flavors such as dark chocolate, milk chocolate, white chocolate, or peanut butter.
• Caramels: Such as Kraft Classic individually wrapped candy caramels.

How to make Carmelitas

First, cover your pan with parchment paper or aluminum foil. Mix the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork in a medium bowl.

Using a spoon and a fork, pat a little more than half of the crust mixture into your prepared pan and bake it for 10 minutes.

While it is baking, prepare the caramel sauce. Add the unwrapped caramels and the heavy cream to a microwave-safe bowl. Microwave for 60-second intervals, stirring well after each interval, until the caramels are melted and the sauce is smooth. Using a whisk towards the end of the melting process produces a smoother caramel sauce. Remove the baked oat mixture from the oven and sprinkle it with chocolate chips.

Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown. Cool completely before cutting. Once slightly cooled, you can speed the process up by placing the pan in the fridge.

Preparation Tips and Storage

• Line your pan with parchment paper or aluminum foil sprayed with nonstick spray. The caramel sauce gets sticky, and it may stick to the pan.
• Have the caramels unwrapped and ready to go before you start the recipe.
• You can also make the caramel sauce on the stovetop over low heat, stirring frequently until melted and smooth.
• Add chopped pecans, walnuts, peanuts, or macadamia nuts for added texture and protein.
• Store thoroughly cooled bars in an airtight container on the counter at room temperature for up to 5 days or in the fridge for up to 8 days.

How to freeze Carmelitas

To freeze the whole dish, wrap it in two layers of plastic wrap followed by a layer of foil. Place on a level surface in the freezer and freeze for up to 3 months. Thaw on the counter overnight.

To freeze individual slices, cool completely, and slice into bars. Place the bars on a baking sheet covered with parchment paper. Place the baking sheet on a level surface in the freezer. Once frozen, layer them in an airtight container with parchment or wax paper between the layers because caramel can remain a little sticky even when frozen.

More dessert bars

Rice Krispie Bars

Blueberry Cheesecake Bars

Lemon Bars

Cherry Pie Bars

Magic Cookies Bars

Oatmeal Bars

Fudgy Brownies

Carmelitas

These easy Carmelita Bars are a caramel lover’s dream come true, with soft gooey caramel and chocolate sandwiched between layers of buttery sweet oatmeal crumbs. These will quickly become your new favorite bar cookie. 

5 from 27 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 9 servings

Calories: 608kcal

Author: Beth Pierce

Ingredients

Cookie Base

• 1 cup all purpose flour
• 1 cup old-fashioned rolled oats
• ¾ cup packed light brown sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Caramel Sauce

• 36 caramels unwrapped (Kraft brand)
• ½ cup heavy cream

Instructions

• Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper or aluminum foil sprayed with nonstick spray. 
• In a medium bowl, mix together the flour, rolled oats, brown sugar, baking soda, salt, melted butter, and vanilla extract with a fork. 
• Using a spoon and a fork, pat a little more than half of the mixture into your prepared pan and bake it for 10 minutes.
•  Meanwhile, add the unwrapped caramels and the heavy cream to a microwave-safe bowl. Microwave for 60-second intervals, stirring well after each interval, until the caramels are melted, and the sauce is smooth. Use a whisk towards the end of the melting process for a smoother caramel sauce. 
•  Remove the baked oat mixture from the oven and sprinkle it with the chocolate chips.
• Pour the caramel sauce over the chocolate chips. Sprinkle with the remaining oat mixture and bake for 15-20 minutes or until golden brown.
• Cool completely before cutting. Once slightly cooled, you can speed the process up by placing the pan in the fridge. 

Notes

• Line your pan with parchment paper or aluminum foil sprayed with nonstick spray. The caramel sauce gets sticky, and it may stick to the pan.
• Have the caramels unwrapped and ready to go before you start the recipe.
• You can also make the caramel sauce on the stovetop over low heat, stirring frequently until melted and smooth.
• Add chopped pecans, walnuts, peanuts, or macadamia nuts for added texture and protein.

Nutrition

Calories: 608kcal | Carbohydrates: 73g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 296mg | Potassium: 264mg | Fiber: 3g | Sugar: 49g | Vitamin A: 688IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2mg

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