Carmelitas (Oatmeal Caramel Chocolate Bars)
Buttery oat layers, gooey melted caramel, and those melty little pools of chocolate—these carmelitas are a chewy, sweet-toasty dream. Simple ingredients, big cozy payoff. Layered, baked, and perfect for sharing—or not!
16
bars
Ingredients
Oat Crust and Topping
- 1 cup (226 g) unsalted or salted butter melted
- 1 cup (220 g) light brown sugar packed
- 2 tsp (10 ml) vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1 cup (100 g) old-fashioned rolled oats not quick oats
- 1 tsp (5 ml) baking soda
- 1 tsp (6 g) salt divided, 1/2 for crust, 1/2 for caramel
Caramel Layer & Chocolate
- 11 oz (310 g) soft caramel candies such as Kraft or Werther’s (about 35 candies), unwrapped
- 1/3 cup (80 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Equipment
- 8x8-inch pan
- Parchment paper
- Mixing bowl
- Saucepan
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the parchment and sides.
- Make the oat crust: In a large bowl, melt the butter. Stir in the brown sugar and vanilla extract until glossy. Add flour, rolled oats, baking soda, and half the salt (1/2 tsp). Mix into a thick, crumbly dough.
- Press half of the oat dough firmly into the bottom of your prepared pan to create an even base. Bake for 10 minutes.
- Prepare caramel: While the base bakes, combine caramel candies and heavy cream in a small saucepan. Cook on low heat, stirring constantly until the mixture is melted and smooth. Stir in the remaining 1/2 tsp salt and remove from the heat.
- Assembly: Remove the hot crust from the oven. Scatter chocolate chips evenly over the base. Pour the melted caramel over the chocolate chips, spreading gently to the edges.
- Crumble the remaining oat dough evenly across the caramel layer. Do not press down; leave some craggy bits for texture.
- Bake again for 15–18 minutes, or until the top is golden and edges look set and toasty.
- Cool COMPLETELY in the pan on a wire rack, at least 4 hours (or refrigerate for cleaner cuts). Cut into bars and enjoy!
Notes
Make ahead: Carmelitas slice best after chilling.
Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate if your kitchen is warm. Freeze for up to 3 months; thaw before serving or microwave briefly for a gooey treat.
Possible variations: Use dark chocolate chips for extra richness, swap oats for crushed pretzels, or add a handful of chopped pecans or walnuts to the topping.
Nutrition
Calories: 326kcal | Carbohydrates: 41g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 230mg | Potassium: 64mg | Fiber: 1g | Sugar: 28g | Vitamin A: 375IU | Calcium: 48mg | Iron: 1.1mg