Carmelitas are rich, gooey dessert bars layered with buttery oats, melted chocolate, and creamy caramel. These indulgent treats strike the perfect balance between chewy, crunchy, and melt-in-your-mouth goodness. Whether for holidays, potlucks, or a cozy night in, I always find myself reaching for just one more square of these irresistible bars.
Why You’ll Love This Recipe
I love how simple ingredients come together to create something truly decadent in this Carmelitas recipe. The oat-based crust and topping are incredibly buttery and crisp, while the middle layer delivers a luscious mix of melty chocolate and gooey caramel. These bars are also super versatile—I can make them with or without nuts, prepare them in advance, and they freeze beautifully for later. Plus, they’re always a hit no matter where I bring them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, melted
1 cup light brown sugar, packed
1/4 tsp salt
1 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup chopped pecans (optional)
1 tsp baking soda
1 cup semi-sweet chocolate chips
1(11 oz) bag soft caramels, unwrapped
1/2 cup heavy cream
Directions
I preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper.
In a large bowl, I combine the melted butter, brown sugar, flour, oats, baking soda, and salt until the mixture becomes crumbly and well mixed.
I press half of this mixture into the prepared pan, making sure it’s evenly spread out.
I bake this crust for 10 minutes, then take it out of the oven.
While the crust is baking, I melt the caramels and heavy cream together in a saucepan over medium-low heat, stirring frequently until smooth.
Once the crust is out, I sprinkle it with chocolate chips and pecans (if I’m using them), then pour the caramel sauce evenly over everything.
I crumble the remaining oat mixture over the caramel layer.
Then I return the pan to the oven and bake for another 15–20 minutes, until the top is golden and the caramel bubbles around the edges.
I let the bars cool completely in the pan so the caramel sets properly before slicing.
Servings and timing
This recipe makes 16 indulgent bars.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 420 kcal
Variations
I sometimes swap out semi-sweet chocolate chips for dark or milk chocolate depending on my mood.
If I want to add a salty touch, I sprinkle a pinch of flaky sea salt on top right after baking.
Chopped walnuts or almonds also work great in place of pecans.
For a holiday twist, I’ve stirred in a bit of cinnamon or pumpkin pie spice into the oat mixture.
Storage/Reheating
I store the Carmelitas in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If I need them to last longer, I freeze them—either as a whole slab or cut into bars—by wrapping them tightly in plastic wrap and foil. To enjoy them warm, I pop a bar in the microwave for 10–15 seconds.
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FAQs
How do I keep the caramel from being too runny?
I make sure to let the bars cool completely before slicing. This gives the caramel time to set and prevents a gooey mess.
Can I use store-bought caramel sauce instead of melting caramels?
Yes, I’ve used about 1 1/4 cups of thick caramel sauce as a shortcut, though the flavor is slightly different. I just make sure it’s not too thin.
Can I make Carmelitas gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend and make sure my oats are certified gluten-free.
Do I have to use pecans?
Not at all. I often leave them out if I’m baking for someone with allergies or prefer a nut-free version. The bars are just as delicious without them.
Can I double the recipe?
Yes, I double the ingredients and bake them in a larger pan or two 9×13 pans. The baking time might need a slight adjustment, so I keep an eye on the edges for bubbling caramel.
Conclusion
Carmelitas are my go-to dessert when I want something comforting, rich, and completely satisfying. I love how quickly they come together, how adaptable they are, and how every bite delivers that perfect mix of buttery oats, melty chocolate, and gooey caramel. Whether I’m baking for a holiday or just for myself, these bars never disappoint.
📖 Recipe:
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Carmelitas
- Total Time: 45 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Carmelitas are rich, gooey dessert bars made with layers of buttery oat crumble, melted chocolate chips, and creamy caramel. Perfectly chewy and indulgent, they’re a crowd-pleaser for any occasion.
Ingredients
1 cup (2 sticks) unsalted butter, melted
1 cup light brown sugar, packed
1 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
3/4 cup chopped pecans (optional)
1 (11 oz) bag soft caramels, unwrapped
1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×13 inch baking dish with parchment paper.
- In a large bowl, combine the melted butter, brown sugar, flour, oats, baking soda, and salt until crumbly and well mixed.
- Press half of the oat mixture evenly into the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven.
- While the crust bakes, melt the caramels with heavy cream in a saucepan over medium-low heat, stirring until smooth.
- Sprinkle the baked crust with chocolate chips and chopped pecans (if using).
- Pour the melted caramel sauce evenly over the chocolate and nuts.
- Crumble the remaining oat mixture evenly over the top.
- Return the pan to the oven and bake for another 15–20 minutes, until the top is golden and caramel is bubbling at the edges.
- Let the bars cool completely in the pan before slicing to allow the caramel to set properly.
Notes
Bars must cool completely before slicing to prevent caramel from being too runny.
You can substitute the caramel mixture with 1 1/4 cups of thick store-bought caramel sauce.
For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
Nuts are optional; feel free to omit or substitute with other types like walnuts or almonds.
To freeze, wrap tightly in plastic and foil. Reheat individual bars in the microwave for 10–15 seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
