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Carmelitas are dessert bars that have a buttery brown sugar oat crust, a melty chocolate and rich caramel center, and a crumbly oat topping. Dessert perfection!
I love switching up desserts — don’t get me wrong, chocolate chip cookies and brownies are amazing, but sometimes your sweet tooth needs something new. These carmelita bars are everything you love about cookies and candy rolled into one irresistible bite.
The top and bottom layers are soft, golden oatmeal cookie goodness, sandwiching a gooey caramel-chocolate center that melts together beautifully. One bite, and you’ll understand why these bars never last long at our house!
Why You’ll Love These Carmelita Bars
Gooey, melty, and a little bit of crispy in each bite. The combination of textures is totally divine!
Super easy to make. Even taking into account the different layers it’s pretty much just as easy as could be which is perfect for when you want a little something sweet but you aren’t up for a huge kitchen project.
No mixer needed. All you need is a large mixing bowl and a wooden spoon.
These are always a huge crowd pleasers. I’ve never taken home leftovers when I’ve taken them to any kind of event.
Now this is dangerous, but you probably have all the ingredients in your pantry right now, so get baking!
Ingredients Needed for Carmelitas
The good news just keeps on comin’! Most of the ingredients for carmelita bars are pantry-friendly ingredients that you’ll already have at home. Here is what you will need:
- Flour: Gives structure to the oat layers so they hold the gooey filling together.
- Old-Fashioned Oats: Add chewy texture and that classic oatmeal cookie flavor we love in carmelitas.
- Cinnamon: Adds warmth and depth, enhancing the caramel and chocolate flavors.
- Salt: Balances the sweetness and makes the caramel and chocolate flavors pop.
- Baking Soda: Helps the oat mixture bake up light and slightly crisp instead of dense.
- Brown Sugar: Adds rich caramel flavor and moisture, giving the crust that buttery chew.
- Butter: Binds the oat mixture together and creates that golden, crisp, melt-in-your-mouth texture.
- Caramel Squares: Melt into that gooey, rich caramel center that defines carmelitas. You’ll want 37 pieces of the individually wrapped caramels, no more, no less.
- Evaporated Milk: Thins the caramel just enough so it’s pourable and soft when baked.
- Heavy Cream: Adds extra richness and keeps the caramel ultra-smooth and creamy.
- Chocolate Chips: We prefer a combination of milk chocolate chips and semi-sweet chocolate chips. Milk chocolate brings creamy, sweet chocolate flavor that pairs perfectly with caramel. The semi-sweet chocolate adds balance and depth — just enough bitterness to keep the bars from being too sweet.
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Carmelitas
One of my favorite things about about caramel oat bars is that they are so quick and easy to make. Here are the basic steps:
- Prep: Prepare a 9×13 pan by lining it with parchment and preheating the oven.
- Mix: Combine all the ingredients for the oat layers in a large bowl.
- Bake: Press half of the oat mixture into the pan and bake it.
- Add the Filling: Sprinkle the chocolate chips over the bottom crust and then pour the caramel over everything.
- Add the Topping: Add the rest of the oat layer over the top and finish baking.
- Cool: Let the bars cool completely before cutting.
The complete instructions for making this recipe can be found in the recipe card at the end of this post.
Tips for Making the Best Carmelitas
- No, you’re not missing it! There are no eggs in this recipe. Usually this is a major no, no for baked goods but for carmelitas, it just works!
- Allow the chocolate caramel bars to cool completely. If you cut them while they are hot, the caramel will be everywhere and it will be a big mess. They should sit at room temperature for several hours or up to overnight. Putting them in the refrigerator will cool them down more quickly.
- Pour a tall glass of milk when you dig into these carmelitas. They are rich and fabulous!
Variations and Substitutions
- If you want to try a little variation, try adding finely chopped pecans or almonds for extra crunch and flavor.
- I am a sweet and salty lover, so sprinkling sea salt flakes on top is a really yummy variation.
- Feel free to change up the chocolate chips. Doing all milk chocolate is a little too sweet for me, so I like adding some semi sweet in there to balance it out.
How Long Will Carmelitas Keep?
Carmelitas will keep for up to a week at room temperature. Carmelitas should be stored in an airtight container.
They also freeze really well. Carmelitas can be frozen for several months. They should be wrapped well in plastic wrap and foil, or stored in a heavy duty freezer bag.
Every morsel of these carmelitas bars is love. From the crunchy buttery brown sugar bottom to the gooey combination of chocolate and caramel in the middle and finally that golden oat crumble topping. You’re all going to be huge fans!
More Dessert Bars You’ll Love:
- Peanut Butter Bars
- Brookie Bars
- Lemon Bars
- No Bake S’more Bars
- Snickerdoodle Cheesecake Bars
- Raspberry Lemon Bars
Watch How This Recipe is Made…
Carmelitas
Ingredients
- 2 Cups Flour
- 2 Cups Old-Fashioned Oats
- ¼ teaspoon Cinnamon
- ¼ teaspoon Salt
- 2 teaspoons Baking Soda
- 2 Cups Brown Sugar, firmly packed
- 1 ⅓ Cups Butter, melted, or margarine
- 1.5 Bags Caramel Squares, 11 ounce bags
- ½ Cup Evaporated Milk
- ¼ Cup Heavy Cream, if you don't have heavy cream, you can substitute with more evaporated milk
- 1 Cup Milk Chocolate Chips
- 1 Cup Semi Sweet Chocolate Chips
Instructions
- In a large bowl combine first 7 ingredients to make mix.2 Cups Flour, 2 Cups Old-Fashioned Oats, ¼ teaspoon Cinnamon, ¼ teaspoon Salt, 2 teaspoons Baking Soda, 2 Cups Brown Sugar, 1 ⅓ Cups Butter
- Melt caramels, evaporated milk and cream in a saucepan over low heat, stirring often until smooth.1.5 Bags Caramel Squares, ½ Cup Evaporated Milk, ¼ Cup Heavy Cream
- Sprinkle half of the oat mixture into 8×11 or 9×13 inch pan lined with parchment paper.
- Bake at 350 degrees F for 10 minutes. Remove from the oven.
- Sprinkle chocolate chips over baked mixture and top with melted caramel mixture.1 Cup Milk Chocolate Chips, 1 Cup Semi Sweet Chocolate Chips
- Sprinkle remaining oat mixture on top.
- Bake at 350 degrees F for 15 minutes.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these yesterday and OMG are they delicious!!! Where has this recipe been all my life? Even my kids who are not huge caramel fans loved them! They are super easy to make and are so so good! These will definitely stay in my rotation for sweet treats!!
Hurray Sarah!! This makes my whole day! So glad you enjoyed them!
Have you every used Peter’s caramel instead of caramel squares?
Hi Michelle! I haven’t every tried it but I’m sure it would be delicious!
I made these about 4 months ago for a birthday treat at work and they were a hit. I pulled the extras out of the freezer this week after 4 months and they are just as delicious! We had to adapt the flour to make gluten free and they didn’t skip a beat! They were stored in a glass reusable container.
Yay! Thank you so much for the feedback Stacy!
these are addictive!
amen!
Hi, Carrian! These crispies look so yummy! I love caramel!
Those look so YUMMY!!
Hello, my name is Fatty Faticious. Thank you for adding to my fatness.
I love anything with caramel, but caramel, chocolate and a cookie sounds amazing!