Buttery, chewy, chocolatey heaven… these carmelitas are loaded with gooey caramel, rich chocolate chips, and a toasty oat crust that’ll make your kitchen smell like a cookie dream. Decadent but not fussy, thanks to just a handful of ingredients like butter, oats, flour, sugar, and good ol’ caramels.
Imagine standing in your kitchen with something bubbling on the stove that smells like every cozy winter afternoon you’ve ever loved. That’s what happens when you melt caramels with cream, let me tell you. These carmelitas are part cookie bar, part lava flow, all sugar wizardry. They’ve got this fantastic texture thing going on—chewy edges, soft goo in the middle, and those melty pockets of chocolate that catch you off guard (bless them). Slice them for a potluck, stash a few for Sunday coffee, or hoard them in the fridge like a little gremlin (ahem no judgment here).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Carmelitas Recipe
These little squares of mischief don’t need much convincing. They’re rich, sweet, a little messy, and completely worth it.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle, then try not to eat the whole pan while it cools. No mixer needed.
- Insanely good textures: Think chewy oat cookie kissed with buttery edges, molten chocolate, and silky caramel all sharing space.
- Customizable ingredients: Swap chocolate types, play with salt levels, or add a sprinkle of chopped nuts if that’s your thing.
- Make-ahead friendly: In fact, they might even taste better the next day when the caramel settles down.
- No fancy tools: A saucepan, a bowl, and maybe the strength to wait four hours before cutting.
Ingredient Notes
You’re not hunting down obscure imports here. Just the good stuff that already lives in your pantry or sneaks into your shopping basket when you’re not watching.
- Butter: Go for unsalted since we’re controlling salt levels later. Melted butter is the delicious glue holding the oat crust together.
- Light brown sugar: Brings that deep toffee-like sweetness thanks to the molasses. Don’t pack it too tightly unless you want turbo-sweet results.
- Vanilla extract: Just a splash for warmth and aroma. Real vanilla is nice, but the imitation stuff works in a pinch.
- All-purpose flour: Nothing fancy here. It builds structure alongside the oats.
- Old fashioned rolled oats: These give chew and texture. Quick oats will disappear into fluff—you need the big guys.
- Baking soda: For a little lift so you’re not chomping on dense bricks of cookie.
- Salt: Adds balance! Use half in the dough, half in the caramel for that sharp-sweet edge.
- Soft caramel candies: I used about 38 because I couldn’t stop “testing” them, but somewhere in that 35–40 zone is good.
- Heavy cream: Helps the caramels melt smooth and gives that luscious texture. No shortcuts here.
- Semi-sweet chocolate chips: Sweet enough to balance the caramel, dark enough to not be cloying. Milk chocolate is too sweet for my taste, but you do you.
How To Make This Carmelitas Recipe
If you’ve got a bowl, a pan, and a mildly patient attitude (key word: mildly), then you’re ready. Let’s break it down. There’s a bit of layering, but no stress—this isn’t cookie Jenga.
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Prep the pan and oven: Line an 8×8 inch baking pan with parchment and give it a quick spritz of cooking spray. Preheat the oven to 350°F so we don’t forget later.
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Make the oat crust and crumb: Melt the butter in the microwave—20 to 30 seconds at a time, stirring in between so it doesn’t explode. Stir in the brown sugar and vanilla until smooth and glossy. Then add the flour, oats, baking soda, and half of the salt, stirring until a rough, thick dough forms. It’ll look crumbly but holds together when pressed.
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Bake the bottom layer: Press half of the dough into the bottom of your prepared pan. Really squish it in—use your hands or the bottom of a glass. Bake it for 10 minutes until just lightly set.
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Melt the caramel (aka: kitchen perfume): While that crust is doin’ its thing, grab a saucepan. Melt the unwrapped caramels with cream over low heat, stirring like a secret potion. Once smooth and gooey, pull it off the heat and stir in the remaining salt.
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Layer it up: Pull out the crust, quickly (but lovingly) scatter chocolate chips across the hot base. It’ll get all shiny and start to melt—this is good. Immediately drizzle the warm caramel sauce all over, letting the chips get swaddled in goo. Crumble the rest of the dough over top. Don’t worry about perfect coverage—it’s rustic and will bake into these gooey gaps.
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Bake again: Pop it back into the oven for 15 to 18 minutes until the edges are golden and your kitchen smells like a cookie-scented candle that actually tastes good.
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Cool forever (ugh, sorry): Let it sit on the counter for at least 4 hours so the caramel can firm up. If you want ultra-clean slices (and happen to be patient), chill before slicing. Or do what I do: embrace the mess and call them “rustic.”
Storage Options
Listen, these things are sturdy. Once they’ve cooled completely, I stash them in an airtight container at room temp for up to 4 days. The caramel softens slightly but stays chewy, and the edges keep their snap.
Got leftovers (or hoarding extras for Future You)? Pop them in the fridge. They get slightly firmer—almost like candy bars—but I kinda love that. Plus, they’re easier to cut cold.
Freezer-wise: Yes, absolutely. Wrap individual bars in parchment or wax paper, then drop them into a zip-top bag. They’ll last 2–3 months. To eat, either thaw on the counter or sneak one frozen and nibble it like secret candy (trust me, it’s a thing).
No need to reheat them, but if you want gooey vibes, you can microwave a square for about 10 seconds. That warm chocolatey caramel bubble? Sigh…
Variations and Substitutions
There’s plenty of room to tweak if you feel like experimenting or need to work with what you’ve got in the pantry.
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Milk or dark chocolate chips: Swap the semi-sweet for either version depending on how sweet (or bitter) you like your dessert bars. Just avoid white chocolate unless you love very sweet.
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Gluten-free flour mix: Use a good 1-to-1 GF flour and certified GF oats. It changes the texture slightly, but nothing tragic.
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Add chopped nuts: Pecans or walnuts are lovely tossed into the crumble topping. They add crunch, depth, and a grown-up flair.
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Sea salt finish: Sprinkle flaky salt on top before the second bake. A tiny touch cuts the sweetness and adds that artisan vibe.
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Use jarred caramel: If you’re short on time or avoiding candy unwrapping, a thick jarred caramel sauce can work. Just warm it first so it pours nicely.
What to Serve with Carmelitas
You don’t need much to make these bars shine, but if you’re feeling extra festive (or just really, truly indulgent), here are some lovely pairings.
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A mug of dark roast coffee: Trust me, the bitter edge of a strong coffee cuts right through the sweetness of these bars. Bonus: the roasted notes bring out the oaty, nutty crust in the best way.
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Vanilla ice cream: Serve a warm square with a scoop on top and watch the ice cream melt down in slow-motion goodness. This combo is what dessert dreams are made of.
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Fruit salad or mixed berries: Want to pretend you’re being healthy? Toss together some berries with lemon zest and let the tartness balance things out.
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A glass of cold milk (oat milk counts too): It sounds basic, but there’s something nostalgic and perfect about pairing a warm carmelita with a chilled, creamy glass of milk.
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As part of a dessert board: Mix-small batch brownies, maybe a couple ice cream sandwiches, and fresh fruit. Maximum joy, minimum fuss.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make carmelitas ahead of time?
Yes, and honestly, they might even taste better the next day. The caramel settles, the oat layer firms up just enough, and everything gets that perfect chewy cohesion. Make them a day before a party or event and store tightly covered at room temp or chilled.
Why do I need to let them cool so long?
The caramel needs time to firm up, otherwise, you’ll end up with a lava-flow situation. Letting them cool at room temperature for at least 4 hours keeps the layers intact when slicing. If you’re in a rush, stick them in the fridge to speed things along, but don’t try to cut them hot—it won’t end well (I’ve tried).
Can I use store-bought caramel instead of melting candies?
Yes, just go for a thicker version so it holds its own when baked. I’d still heat it gently with a splash of cream to thin it out slightly and mimic that smooth, pourable texture. Avoid overly runny ice cream toppings—they’ll ooze too much and could make the bars soggy.
Can I freeze carmelitas?
Totally. Wrap them up individually (so you can sneak one at a time, zero judgment), and stash in a freezer bag or container. They’ll keep for a couple months. Just thaw on the counter, or microwave briefly to get that gooey vibe going again. Honestly, they’re pretty tasty eaten frozen too—like a chewy caramel fudge bar!
Carmelitas
Ingredients
For the Crust and Topping
- 1 cup (227 g) unsalted butter melted
- 1 cup (200 g) light brown sugar loosely packed
- 2 tsp (10 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (90 g) old fashioned rolled oats not quick oats
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1.5 g) salt plus more for caramel layer
For the Filling
- 35-40 (310 g) soft caramel candies unwrapped, about 11 oz
- 1/2 cup (120 ml) heavy cream
- 1/4 tsp (1.5 g) salt
- 1 cup (170 g) semi-sweet chocolate chips
Equipment
- 8x8 inch baking pan
- Parchment paper
- Microwave-safe bowl
- Mixing bowl
- Saucepan
- Spatula or spoon
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly spray with cooking spray.
- In a large microwave-safe bowl, melt the butter. Add brown sugar and vanilla and stir until smooth. Add flour, oats, baking soda, and 1/4 tsp salt. Stir until a thick, crumbly dough forms.
- Press half of the mixture firmly into the bottom of your prepared pan. Reserve the other half for the topping.
- Bake the crust for 10 minutes until just set. Meanwhile, make the caramel layer: In a small saucepan over low heat, combine the unwrapped caramels and heavy cream. Stir constantly until melted and smooth. Remove from heat and stir in remaining 1/4 tsp salt.
- Remove crust from the oven. Scatter chocolate chips evenly over the hot crust. Drizzle the caramel mixture on top, spreading gently to cover.
- Crumble the remaining oat mixture over the caramel layer. Press gently to create an even, rustic topping (don't worry if some caramel peeks through).
- Bake for another 15–18 minutes, until the topping is golden and the edges bubble.
- Let cool at room temperature for at least 4 hours before slicing, or chill for the cleanest slices. Enjoy!
