The Best Carmelitas a luscious, chewy bar combining rich chocolate chips, gooey caramel, and a buttery oat base that melts in your mouth — perfect for satisfying any sweet craving with a homemade touch.
Why You’ll Love This Recipe
I love making these Carmelitas because they bring together the perfect balance of textures and flavors. The buttery oat base is chewy but tender, the caramel bits add a gooey sweetness that’s irresistible, and the chocolate chips give just the right amount of melty richness. Plus, they’re easy to prepare and bake, making them my go-to treat whenever I want something homemade and comforting without spending hours in the kitchen.
Ingredients
1 cup unsalted butter, melted
1 1/2 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
1 cup caramel bits or soft caramel candies, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the melted butter and brown sugar until smooth and combined.
Add the eggs and vanilla extract, mixing well.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
Fold in the oats, then gently stir in the chocolate chips and caramel bits, saving a small handful of each for topping.
Press half of the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips and caramel bits evenly over this layer.
Crumble the remaining batter on top to form the second layer.
Bake for 30-35 minutes, or until golden brown and caramel is bubbling.
Let cool completely in the pan before slicing into bars.
Servings and timing
This recipe makes about 12 bars. Prep time is around 15 minutes, and baking takes 30 to 35 minutes, so you’re looking at about 50 minutes total from start to finish. These bars are perfect for serving at a party, packing in lunchboxes, or just enjoying as a sweet snack any time.
Variations
I sometimes like to mix things up by swapping the semi-sweet chocolate chips for dark or milk chocolate, depending on my mood. Adding chopped nuts like pecans or walnuts gives a nice crunch and nutty flavor to the bars. For a little twist, you could also drizzle some melted white chocolate on top after baking. If you prefer a saltier contrast, sprinkling a bit of flaky sea salt over the caramel layer before baking works wonders.
Storage/reheating
I store these Carmelitas in an airtight container at room temperature, and they usually stay fresh for about 4 to 5 days. If I want to keep them longer, I pop them in the fridge, where they’ll last up to a week. For reheating, I like to microwave a bar for about 10-15 seconds to soften the caramel and chocolate again — it’s like freshly baked all over! These bars also freeze well; I wrap individual pieces in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
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FAQs
Can I use quick oats instead of rolled oats?
I recommend sticking to old-fashioned rolled oats because they provide the best chewy texture. Quick oats can make the bars a bit too soft and less structured.
What can I use instead of caramel bits?
If caramel bits aren’t available, soft caramel candies chopped into small pieces work perfectly. You can also try dulce de leche or caramel sauce, but be careful not to add too much liquid.
Can I make these bars gluten-free?
Yes! I usually substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Just make sure your blend contains xanthan gum or a similar binder for the best texture.
How do I prevent the caramel from burning while baking?
Keeping the oven temperature at 350°F and baking for the suggested time usually prevents burning. Using parchment paper also helps as it creates a barrier, and keeping an eye on the bars in the last few minutes is always a good idea.
Can these bars be made ahead of time?
Absolutely! I often prepare the batter a day in advance and keep it covered in the fridge. Just bring it back to room temperature before assembling and baking. The baked bars also taste great the next day, or even after a couple of days.
Conclusion
These Carmelitas are my ultimate go-to dessert when I want something rich, chewy, and packed with flavor. The combination of buttery oats, luscious caramel, and melty chocolate is simply unbeatable. They’re easy enough for a weekday treat but special enough to share with friends and family. Once you try this recipe, I’m sure these bars will become a staple in your baking rotation too.
📖 Recipe:
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The Best Carmelitas
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
A luscious, chewy bar combining rich chocolate chips, gooey caramel, and a buttery oat base that melts in your mouth — perfect for satisfying any sweet craving with a homemade touch.
Ingredients
1 cup unsalted butter, melted
1 1/2 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
1 cup caramel bits or soft caramel candies, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and combined.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Fold in the oats, then gently stir in the chocolate chips and caramel bits, saving a small handful of each for topping.
- Press half of the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips and caramel bits evenly over this layer.
- Crumble the remaining batter on top to form the second layer.
- Bake for 30-35 minutes, or until golden brown and caramel is bubbling.
- Let cool completely in the pan before slicing into bars.
Notes
Use old-fashioned rolled oats for the best chewy texture.
If caramel bits aren’t available, use chopped soft caramel candies.
For gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend containing xanthan gum.
Store in an airtight container at room temperature for 4-5 days, or refrigerate up to a week.
Freeze wrapped bars for up to 2 months; thaw at room temperature before eating.
Reheat bars in the microwave for 10-15 seconds to soften caramel and chocolate.
Optional: add nuts like pecans or walnuts, or drizzle melted white chocolate on top.
Sprinkle flaky sea salt on caramel layer before baking for a salty contrast.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
