Carmelitas
Chewy, buttery oat cookie bars layered with gooey caramel and melted chocolate chips. These carmelitas are easy to make, decadent to eat, and famous for their luscious texture. All you need: basic pantry staples, a handful of soft caramels, and the willpower to wait for them to cool.
16
bars
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!
Notes
Store cooled carmelitas in an airtight container at room temperature for up to 4 days, or in the fridge for firmer bars. They also freeze well for up to 3 months.
Variations: Use milk or dark chocolate chips, sprinkle with flaky sea salt before baking, add toasted nuts, or use jarred caramel (thick version warmed with cream). For gluten-free carmelitas, swap flour for a 1:1 gluten-free blend and use certified GF oats.
Serve with coffee, vanilla ice cream, or berries for an extra-special treat.
Nutrition
Calories: 320kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 350IU | Calcium: 40mg | Iron: 1.2mg