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
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Caramel Cookie Bars
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Caramel Stuffed Cookies
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Caramel Sauce Recipe
Desserts
Chocolate Caramel Cookies
Carmelitas
Video
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I need to bake longer if the recipe is doubled?
If you double the recipe and bake it in a larger pan (like a 9×13), the thickness stays about the same. In that case, the bake time is very similar. I’d start checking it at the lower end of the time range and add a few extra minutes only if needed.
If you double the recipe and use a deeper or smaller pan, then yes, it will need more time since the bars are thicker.