If you love a caramel and chocolate combo (who doesn’t?) then you won’t be able to resist these Carmelitas. Made with two layers of buttery rolled oats, melted chocolate, and the most incredible gooey caramel center. Even although they’re super rich and decadent they won’t last long! I don’t know anyone that can resist a Carmelita especially served with a cold glass of milk.
Not only are they easy to make but they freeze beautifully so it’s a great idea to make a double batch and freeze the rest for later. You can also customize them by adding in nuts, coconut, or dried fruit. Don’t forget to check out my other cookie bar recipes like my Pecan Pie Bars, Chocolate Chip Cookie Bars, and Magic Cookie Bars they’re just as delicious!
What you need to make this
Caramels – you must use soft caramels for this recipe and not anything with a hard or brittle texture. My favorites are Werther’s Original Soft Caramels that are individually wrapped.
Heavy cream – a key ingredient for making caramel!
Butter – I use unsalted butter here because I prefer to have more control over the amount of salt added. If you use salted butter omit the additional salt in the recipe.
Brown sugar – you need to use brown sugar for that delicious caramel, molasses flavor, it also adds color which you won’t get from white sugar.
Rolled oats – you must use rolled oats and not instant oats which are too powdery.
Chocolate chips – use semi-sweet or if you prefer bitter-sweet chocolate chips, milk chocolate will be too sweet with the caramel. You can also use chocolate chunks or a combination of both.
Salt – a pinch of salt is the secret ingredient that not only enhances the flavors but it also balances out the sweetness.
How to make Carmelitas
1. Combine the butter, sugar, vanilla, and salt in a bowl then add the flour, rolled oats, and baking soda. Stir to combine then divide in two. Crumble half into your prepared pan and press into an even layer, bake for around 10 minutes.
2. Unwrap the caramels and add them to a bowl with the cream and a little salt. Microwave in small burst until melted, stir often.
3. Sprinkle the chocolate chips over the baked base.
4. Pour over the melted caramel.
5. Sprinkle over the last half of the oat mixture and bake.
6. Let them cool completely before cutting into bars and serving.
Pro tips for making this recipe
- Use parchment paper so the carmelitas are easy to remove from the pan.
- Make sure to let the cookie bars cool completely before cutting.
- To make a double batch you can double the recipe and use a 9×13 inch pan.
- Why not try adding in 1 cup of toasted pecans, walnuts, or peanuts, nuts make a great addition.
- You can also add in coconut flakes or dried fruit to the rolled oats for a different flavor.
- Instead of chocolate chips, you can chop up a semi-sweet or bitter-sweet chocolate bar into small-medium sized pieces.
- The caramels you use must be soft and not hard or brittle.
Frequently Asked Questions
Can I use caramel sauce?
If you don’t want to use store-bought soft caramels you can make your own caramel from scratch, I have a great recipe for homemade caramel sauce here! You can also use your favorite store-bought caramel sauce instead but it must be thick in texture.
How do I store them?
It’s best to store them in an even layer in an air-tight container. They’ll keep well for 5-7 days at room temperature but can also be store in the fridge.
Can I freeze these?
Yes, these bars freeze really well, it’s a great idea to make a double batch and freeze them for later. Make sure to wrap them tightly in plastic wrap or foil then freeze for up to 4 months. Make sure to thaw them completely before serving.
If you love this recipe try these out!
If you’ve tried these Carmelitas then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Carmelitas
Ingredients
- 3/4 cup unsalted butter melted (170g)
- 3/ 4 cup light brown sugar firmly packed
- 1 teaspoon kosher salt divided
- 2 tsp vanilla extract (10ml)
- 1 cup all-purpose flour (120g)
- 1 tsp baking soda
- 1 cup whole-rolled oats (100g)
- 36 caramels unwrapped (220g)
- 1/2 cup heavy cream (120ml)
- 3/4 cup semi-sweet chocolate chips or chunks (I used a combo) (4 ounces)
Instructions
- Preheat the oven to 350F and line an 8x8 inch baking dish with parchment paper or foil.
- Combine melted butter, ½ tsp salt, vanilla, and the brown sugar in a large bowl then mix to combine. If using salted butter omit the salt.
- Add the flour, baking soda and oats them mix until combined. Divide the mixture in two and crumble half into your lined baking dish. Press into an even layer then bake for 10 minutes at 350F.
- While the base bakes combine the unwrapped caramels, cream, and ½ tsp salt in a microwave-safe bowl and microwave for 40 second bursts stirring in between each burst. You’ll need 3-4 bursts depending on your microwave. You can also melt this in a pot over low heat if desired but make sure to stir frequently if so.
- Sprinkle the chocolate chips in an even layer over the baked base then pour the melted caramel over the chocolate chips.
- Crumble the remaining oat mixture in the bowl then sprinkle over the top. Bake for about 20 minutes at 350F.
- Allow to cool completely before removing from pan and cutting.
Notes
- Use parchment paper so the carmelitas are easy to remove from the pan.
- Make sure to let the cookie bars cool completely before cutting.
- To make a double batch you can double the recipe and use a 9x13 inch pan.
- Why not try adding in 1 cup of toasted pecans, walnuts, or peanuts, nuts make a great addition.
- You can also add in coconut flakes or dried fruit to the rolled oats for a different flavor.
- Instead of chocolate chips, you can chop up a semi-sweet or bitter-sweet chocolate bar into small-medium sized pieces.
- The caramels you use must be soft and not hard or brittle.
- Store the bars in an air-tight container for up to 5-7 days or freeze for up to 4 months.
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