Carmelitas are my all-time favorite dessert bar—gooey caramel, melty chocolate, and chewy oatmeal cookie in every bite.
Author’s Notes
My Favorite Dessert, Hands Down.
Carmelitas are my ride-or-die dessert. If oatmeal jam bars and cookie bars had a baby, this would be it. I’m all for chocolate cake and brownies, but if I had to pick just one dessert forever—it’s these.
They’re not just delicious—they’re one of my favorite memories with my mom. Every Christmas, we’d bake them together for neighbor gifts, and I’ve loved them ever since.
I’ve tweaked her recipe over the years to get everything just right: a thick, even crust, layers of rich milk chocolate, and the gooiest caramel. Once they cool? You’re biting into dessert bar perfection.
What’s In Carmelitas
Full recipe is below, but here are a few ingredient notes:
- Butter: Use softened butter so it mixes easily.
- Brown Sugar: Use soft, fresh brown sugar to keep the bars chewy and rich.
- Oats: Old-fashioned/rolled oats give the best texture—don’t swap for quick oats here.
- Vanilla & Salt: Vanilla adds depth, and a pinch of salt brings all the flavors to life.
- Chocolate Chips: I love milk chocolate here, but semi-sweet or dark work great too.
What Caramels To Use
The caramel makes the bars! Use soft, high-quality caramels—Werther’s Original are my favorite. Unwrapping takes a little time, but it’s so worth it for the flavor and texture.
Drop unwrapped caramels straight into the pot so they don’t stick to your counter.
Skip the caramel sauce—it won’t set the same.
How To Make Carmelitas (Tips)
- Use Parchment: Makes it easier to remove and slice the bars.
- Don’t Pack Flour: Scoop and level—too much flour = dry bars.
- Even Crust: Press half of the mixture firmly and evenly for the base of these bars.
- Don’t overbake—they’ll firm up as they cool into soft and chewy bars.
- Let bars cool completely before cutting so they hold their shape.
Quick Tip
Use a high-quality square pan—9-inch for thinner bars or 8-inch for thicker bars (like the ones shown in these photos).
Variations
Switch Things Up!
- Mix the Chips: Try white, dark, semi-sweet, or butterscotch chips.
- Add Nuts: Stir in chopped pecans or walnuts for crunch.
- Swirl in Peanut Butter: Drizzle peanut butter or cookie butter over the caramel.
- Make It Salted Caramel: Sprinkle sea salt on the caramel—just a little!
Storage
Leftovers and Freezing
- Cooling: Let Carmelitas cool completely before cutting. They’re great chilled too!
- Room Temp: Store covered with plastic wrap or in an airtight container for 4–5 days.
- Freezer: Stack bars with parchment between layers in an airtight container or freezer bag. Freeze for up to 2 months.
Featured Comment
“These were absolutely incredible! Ive been loving all your recipes this holiday season. These were so easy and my family went nuts for them!”
– Elizabeth
More Caramel Dessert Recipes
Desserts
Caramel Cookie Bars
Desserts
Caramel Stuffed Cookies
Desserts
Caramel Sauce
Desserts
Chocolate Caramel Cookies
Carmelitas
Ingredients
- 9 ounces soft caramels see note 1
- 1/3 cup heavy cream
- 12 tablespoons unsalted butter softened
- 3/4 cup light brown sugar packed
- 1-1/4 cups flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-1/4 cups milk chocolate chips see note 2
Instructions
- Preheat oven to 350°F. Lightly grease a 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy removal later.
- In a pot over medium-low heat, combine the unwrapped caramels and heavy cream. Stir with a wooden spoon until completely smooth, then set aside to slightly cool and thicken.
- In a large bowl, mix together the room temperature butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt using a hand mixer until a thick dough forms. Divide the mixture in half and press half of it into the prepared pan.
- Bake the base for 8 minutes, then remove from the oven. Gently sprinkle the chocolate chips evenly over the crust. Pour the melted and slightly cooled caramel over the chocolate chips, gently smoothing it into an even layer.
- Crumble the remaining oatmeal mixture over the caramel layer but don’t press it down. Bake for another 13–18 minutes until the edges are lightly browned and the top is set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into bars. These bars are best enjoyed within 2–4 days; store in an airtight container.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use kraft caramels?
They are no soft.
Unfortunately I haven’t tested it with those caramel so I can’t say for sure! Let me know if you give it a try!
Thanks so much! Can’t wait to try them they look amazing. Thank you for the recipe and for the speedy reply!
Yay! Enjoy Patti! 🙂
Question regarding the method to mix: the photos show solid (softened) butter in the bowl and directions state to use an electric mixer. However the video shows melted butter and is mixed by hand. Which is the best way? Would love to try these
Hey Patti, it should be room temperature softened butter added, just like in the photos. I recently updated the recipe, and I’ll upload the new video today. Thanks for catching that! Let me know if you have any other questions.
I did double your recipe, with Werther’s soft caramels, put in parchment paper lined glass 9 x13 pan. So, so good, a definite keeper.
I am so thrilled to hear this! Thanks Deb! 🙂