carmelitas via

Caramels, pumpkins, apples… Fall is here.

I went to the store to pick up some oats, and when I walked in, the first thing I noticed were the apples, the pears, and right behind them was a basket filled with caramel candies. As soon as I saw those candies, I started to think about sweet, gooey, chewy desserts and I forgot what I went to the store for. Something I do quite often. :-/ If I could just remember to actually use that Grocery List App that I have on my phone…

Needless to say, I really did forget about the oats. (I didn’t forget about the chocolate covered raisins, now, did I). Had to go back for the oats, and that’s when I thought about Carmelitas. I hadn’t made any since last year.

Carmelitas via

My version of Carmelitas should be called Chocolitas. There’s a great amount of caramel in here, but for the chocoholics in this house, I have to add more chocolate. My original recipe includes half cup of chocolate chips, but after the tweaking I did to satisfy the others, we ended up with one cup or more of chocolate chips and a cup and some of caramel. Not bad my friends, not bad at all. I’ll share the original version, but if you are a choco lover, go ahead and double the amount of chocolate chips.

Prep time
Cook time
Total time
Serves: 16 bars
  • 1½ cups all purpose flour
  • 1½ cups rolled oats
  • 1 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 2 sticks butter, melted
  • 1 (14 oz.) package of caramel candies, unwrapped
  • ⅓ cup heavy cream
  • ½ cup semi-sweet chocolate chips
  1. Preheat oven to 350.
  2. Line a 9x9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out. Grease lightly with cooking spray. Set aside.
  3. In a large bowl combine the flour, oats, brown sugar, baking soda and melted butter; mix until well combined.
  4. Press half of the oatmeal mixture into the bottom of the prepared pan and put it in the oven to bake for 10 minutes.
  5. In the meantime prepare the caramel.
  6. Combine caramels and cream in a small saucepan over low heat. Stir until smooth.
  7. Remove pan from oven and layer the chocolate chips over the crust.
  8. Pour caramel mixture over chocolate chips.
  9. Crumble the remaining oatmeal mixture over the caramel.
  10. Bake for 15 to 20 minutes, or until light golden brown.
  11. Remove from oven and completely cool before removing from pan and cutting into bars.


  1. says

    I have never had anything like this! Caramel candies baked inside the mixture! You’re killing me! I love caramel, chocolate and oatmeal cookies, so I do believe I would LOVE these!

  2. says

    Glad to hear I’m not the only one that loses my head (and lists) in the grocery store. Sometimes it’s just too fun (as long as I don’t have any whiners in tow 😉 ).

  3. says


    I can’t believe that I have never made Caramelitas before, or even Chocolitas. I must make these yummy treats soon.I have been on a caramel “kick” lately.

    • says

      That’s what I make for myself! Just caramel sauce…lots of it… if I had to guess, I probably pour in about 2 cups…I always have a jar of homemade caramel…yum! :) One adjustment; do not bake the crust first. Instead, pat down the crust, pour the caramel sauce on top, crumble the rest of the oats mixture, and then bake it for about 25 to 30 minutes.

  4. says

    Kate, let me first congratulate you on your new little girl since I haven’t had a chance yet! Lots of best wishes to her and your entire family!

    As for the carmelitas, I’m 100% for Chocolitas, they look just delicious with that melted chocolate you can see in between the oats! Really nicely done :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: