Introduction

Carmelitas are a delightful treat combining chewy oats, rich caramel, and melted chocolate into a perfect bar. They’re easy to make and sure to satisfy any sweet tooth with layers of buttery goodness.

The image shows a stack of three dessert bars on a white marbled texture. Each bar has three layers: a crumbly golden brown oat crust at the bottom, a thick, glossy caramel layer in the middle with swirls of creamy beige, and a crumbly oat topping with a light sprinkle of coarse salt on top. The bars are square and slightly uneven with some caramel oozing at the edges, surrounded by a few dark chocolate chips on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup butter, melted (1 ½ sticks; unsalted preferred)
¾ cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking soda
½ teaspoon salt
35 caramel squares, unwrapped (Werther’s Originals Soft Caramels recommended)
½ cup heavy cream
1 cup semi-sweet chocolate chips or chunks

Instructions

Step 1: Preheat your oven to 350°F. Line an 8×8-inch pan with aluminum foil and lightly spray it with cooking spray to prevent sticking and ease cleanup.
Step 2: In a microwave-safe bowl, melt the butter for about 90 seconds on high. Whisk in the brown sugar and vanilla extract until smooth. Add the flour, oats, baking soda, and salt, then stir until a thick mixture forms.
Step 3: Press half of the oat mixture evenly into the prepared pan. Use a spatula or the back of a spoon to smooth it out, then bake for 10 minutes.
Step 4: While the base bakes, combine the caramel squares and heavy cream in a large microwave-safe bowl. Heat in 60-second intervals, stirring between each, until fully melted and smooth (about 4–5 minutes). Alternatively, melt over medium-low heat on the stove, stirring constantly.
Step 5: Remove the baked oat base from the oven. Sprinkle the chocolate chips evenly over the hot layer. Slowly pour the caramel sauce on top, spreading gently to cover.
Step 6: Crumble the remaining oat mixture over the caramel layer to form the final topping.
Step 7: Return the pan to the oven and bake for 15–18 minutes, or until the edges are lightly golden and the center appears slightly bubbly.
Step 8: Allow the Carmelitas to cool completely in the pan for clean slicing. For quicker setting, cover and refrigerate for about 2 hours.
Step 9: Cut into bars and serve. Enjoy the chewy oats, smooth caramel, and melted chocolate in every bite.

Tips & Variations

Use soft caramels for easier melting and a smoother caramel layer.
Add chopped nuts like pecans or walnuts on top for extra crunch.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
For a deeper caramel flavor, sprinkle a pinch of sea salt on top before baking.

Storage

Store Carmelitas in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

A stack of three square dessert bars is shown on a dark wooden surface with a few dark chocolate chips scattered around. Each bar has four visible layers: a crumbly light golden oat crust on the bottom, a middle layer with a mix of light tan and darker brown tones that looks soft and chewy, a top layer of thick golden caramel oozing slightly down the sides, and a final crumbly oat topping sprinkled with coarse white sea salt. More bars are blurred in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for Carmelitas?

An 8×8-inch pan is ideal for the right thickness. Using a larger pan will result in thinner bars, and a smaller pan will create thicker bars that may alter the cooking time.

What can I substitute for heavy cream in the caramel sauce?

You can use half-and-half or whole milk as a substitute, but the caramel may be less rich and slightly less creamy.