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This easy carmelitas recipe is completely irresistible! These are soft and chewy oatmeal cookie bars packed full of gooey caramel and melted chocolate.
Caramels, pumpkins, apples… Fall is here! I went to the store to pick up oats, and when I walked in, the first thing I noticed was the heaps of apples and pears. 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 almost forgot what I went to the store for. Luckily, this Carmelitas recipe reminded me to grab the oats.
Why You’ll Love This Carmelitas Recipe
- Extra chocolatey. My version of Carmelitas cookie bars should really be called Chocolitas. There’s a good amount of caramel in here, of course, but I also doubled the chocolate for the chocoholics in this house.
- Easy to make. Aside from being addictively delicious, one of the best things about carmelitas is how easy they are to make with simple ingredients.
- Irresistible. Every bite is packed full of melted chocolate and creamy homemade caramel, with chewy oats. It’s the best version of an oatmeal cookie you’ll ever have!
What You’ll Need
My original recipe included only half a cup of chocolate chips. This time, I ended up with a whole cup or more of chocolate chips AND caramel chips. I’ll share the original version, too, but if you are a chocolate lover, go ahead and double the amount of chocolate chips like I did here.
Here’s what you’ll need. Be sure to scroll down to the recipe card for specific amounts.
- All-purpose flour
- Rolled oats – Use old-fashioned rolled oats, not instant oats
- Light brown sugar – Dark brown sugar also works if that’s what you have on hand.
- Baking soda
- Butter – There is a generous amount of unsalted butter in this recipe. It’s worth it!
- Caramel candies – Any brand of caramel candies works, just make sure that caramel is the only thing in them.
- Heavy cream – You could also use half and half.
- Semi-sweet chocolate chips – Feel free to use dark chocolate chips if you want these to be less sweet and enjoy the more intense dark chocolate flavor.
How to Make Carmelitas
Ok, it’s time to make the most amazing oatmeal cookie bars ever! Here’s how to do it:
- Make the oatmeal dough. Start by mixing flour with oats, brown sugar, baking soda, and melted butter until that’s well combined.
- Bake. Press about half of the dough into the bottom of a lined and greased 9×9″ baking pan. Bake at 350ºF for 10 minutes.
- Prepare the caramel. Meanwhile, melt caramels with cream in a saucepan over low heat.
- Assemble. Take the baked oatmeal layer out of the oven and sprinkle chocolate chips over the crust. Pour the melted caramel over top. Crumble the other half of the oatmeal dough over the caramel.
- Bake again. Finally, the bars go back into the oven for 15-20 minutes, until golden brown.
- Cool. Let the carmelitas cool completely before lifting them out of the pan and slicing.
Tips for the Best Carmelitas
- Let them cool before cutting. Because the caramel and chocolate are so gooey while hot, these cookie bars are easier to cut once they have cooled. I know it’s hard to wait, but it will be worth it!
- Line your baking sheet. Don’t skip this step, it makes it much easier to remove the cookie bars from the pan and cut them. I use foil but parchment works, too.
- Experiment with mix-ins. If you like, you can add up to 1/2 cup of mix-ins such as coconut flakes, chopped nuts, chopped dried fruit, or even more chocolate! It’s up to you.
How to Store
- Storing. You can store cooled carmelitas in an airtight container on the counter for up to 3 days. These cookie bars also keep well in the fridge. Store them in an airtight container for up to 1 week in the fridge.
- Want to freeze carmelitas? You can do that, too! I recommend freezing individual slices wrapped in plastic wrap. Place the wrapped slices in a freezer-safe container and freeze for up to 3 months.
- When you’re ready to enjoy a slice simply defrost overnight in the fridge, on the counter for a few hours, or heat in the microwave for 30 seconds after removing the plastic wrap.
More Dessert Bar Recipes
- Chocolate Chip Cookie Bars
- Raspberry Lemon Bars
- Pumpkin Bars
- Rocky Road Chocolate Fudge Bars
- Blondies Recipe
- Layered Chocolate Nougat Bars
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Carmelitas
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup light brown sugar, packed
- 1 teaspoon baking soda
- 2 sticks butter, melted
- 1 package (14 ounces) caramel candies, unwrapped
- 1/3 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prep your tools. Preheat oven to 350ºF. Line a 9×9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out. Grease lightly with cooking spray. Set aside.
- Make the oatmeal dough. In a large bowl combine the flour, oats, brown sugar, baking soda, and melted butter; mix until well combined.
- Bake. Press half of the oatmeal mixture into the bottom of the prepared pan and put it in the oven to bake for 10 minutes.
- Prepare the caramel. While the first layer bakes, combine caramels and cream in a small saucepan over low heat. Stir until smooth.
- Add chocolate and caramel. Remove the pan from the oven and layer the chocolate chips over the crust. Pour caramel mixture over chocolate chips.
- Add the final oat layer. Crumble the remaining oatmeal mixture over the caramel.
- Finish baking. Bake for 15 to 20 minutes or until light golden brown.
- Cool. Remove from oven and completely cool before removing from pan and cutting into bars. Preheat oven to 350˚F.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Kind of embarrassed to say I have never had one of these before. But I am really really tempted right now. I think I would probably have trouble staying away from the entire pan!
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 ๐ ).
Oh these look delicious! All my favorite fall ingredients in one.
I love fall flavors, they make the transition from warm weather to cold a little easier! This looks like an amazing dessert, please share! ๐
I love carmelitas, too…and doubling the chocolate is a wonderful idea! Now why didn’t I think of that
Kate,
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.
I love desserts with oatmeal. When you add the chocolate and caramel, it is perfectly delicious! I can’t wait to try this. I love fall!!
I’d be the one to forget the oats too. So, what happens if you decide to leave the chocolate out all together? Is that possible without ruining the recipe?
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! ๐ 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.
Oh yes… this is definitely going on my list of must makes. ๐
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 ๐