Carmelitas

Carmelitas Ingredients

• Caramels or caramel bits (1 package, 11 ounces) – melt into a smooth, gooey layer that defines classic Carmelitas.
• Heavy cream or half and half (½ cup) – Helps the caramel melt smoothly and stay soft after baking.
• All-purpose flour (1 cup) – Provides structure to the oat crust and topping.
• Old fashioned oats (1 cup) – Add texture and that signature chewy bite.
• Brown sugar (¾ cup) – Sweetens the crust and adds rich, caramel like flavor.
• Baking soda (½ teaspoon) – Helps the crust bake up tender instead of dense.
• Salt (¼ teaspoon) – Balances the sweetness and enhances flavor.
• Butter (12 tablespoons, melted) – Binds the oat mixture together and adds rich flavor.
• Semi sweet chocolate chips (6 ounces) – Melt into the caramel layer for deep chocolate flavor.
• Chopped walnuts (½ cup) – Add crunch and a nutty contrast to the soft layers.

How to Make Carmelitas

PREP. Preheat the oven to 350°F. Grease a 9 x 9 baking dish or line it with parchment or foil.

CARAMEL. Add the caramels or caramel bits and the heavy cream to a small saucepan. Heat the caramel over low heat, stirring frequently, until the caramels are completely melted and smooth. Remove from heat and set aside.

CRUST. In a medium bowl, mix the flour, oats, brown sugar, baking soda, and salt. Pour the melted butter into the bowl and mix to combine.

Press half of the oat mixture into the bottom of the prepared baking dish. Bake for 10 minutes (do not turn off the oven).

LAYER. Sprinkle the chocolate chips and walnuts over the baked crust, then pour the melted caramel over the top, spreading gently to cover. Sprinkle the remaining oat mixture over the top of the caramel (it’s okay if it doesn’t cover the caramel completely).

BAKE + SERVE! Bake for 15-20 minutes, until light brown. Remove the carmelitas from the oven and cool them completely before slicing and serving.

Kristyn’s Recipe Tips

• Stir the caramel constantly while melting to prevent scorching.
• Press the crust firmly so it holds together when sliced.
• If using a glass or ceramic pan, you may need to add a little extra to the baking time.
• We recommend sticking with a 9×9 pan for texture purposes, but an 8×8 can be used in a pinch. You can also double the recipe and bake it in a 9×13 pan.
• Do not worry if the top oat layer does not fully cover the caramel.
• Let the bars cool completely before cutting for clean slices.

5 from 64 votes

Carmelitas Recipe

By: Kristyn Merkley

These gooey carmelitas are loaded with buttery oats, melted caramel, and chocolate for a dessert bar that disappears fast.

Servings: 16

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 1 (11-ounce) package caramels or caramel bits
• ▢ ½ cup heavy cream or half and half
• ▢ 1 cup all-purpose flour
• ▢ 1 cup old fashioned oats
• ▢ ¾ cup brown sugar
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 12 tablespoons butter, melted
• ▢ 6 ounces semi sweet chocolate chips
• ▢ ½ cup chopped walnuts

Instructions 

• Preheat the oven to 350°F. Grease a 9×9 baking dish or line it with parchment or foil.
• Add the caramels or caramel bits and the heavy cream to a small saucepan. Heat the caramel over low heat, stirring frequently, until the caramels are completely melted and smooth. Remove from heat and set aside.
• In a medium bowl, mix the flour, oats, brown sugar, baking soda, and salt. Pour the melted butter into the bowl and mix to combine.
• Press half of the oat mixture into the bottom of the prepared baking dish. Bake for 10 minutes (do not turn off the oven).
• Sprinkle the chocolate chips and walnuts over the baked crust, then pour the melted caramel over the top, spreading gently to cover. Sprinkle the remaining oat mixture over the top of the caramel (it’s okay if it doesn’t cover the caramel completely). Bake 15-20 minutes, until light brown.
• Remove the carmelitas from the oven and cool them completely before slicing and serving.

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Notes

Recipe Tips.

• Stir the caramel constantly while melting to prevent scorching.
• Press the crust firmly so it holds together when sliced.
• If using a glass or ceramic pan, you may need to add a little extra to the baking time.
• I recommend sticking with a 9×9 pan for texture purposes, but an 8×8 can be used in a pinch. You can also double the recipe and bake it in a 9×13 pan.
• Do not worry if the top oat layer does not fully cover the caramel.
• Let the bars cool completely before cutting for clean slices.

Store. Keep Carmelitas in an airtight container at room temperature for up to 1 week.

Freeze. To prep them for the freezer, wrap the entire carmelita dessert bar, or individual bars with plastic wrap. Then you can either wrap them again with aluminum foil or place them in an airtight container or freezer Ziploc bag. Freeze for up to 4 months.

Nutrition

Calories: 348kcal, Carbohydrates: 41g, Protein: 4g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 35mg, Sodium: 201mg, Potassium: 167mg, Fiber: 2g, Sugar: 27g, Vitamin A: 385IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared July 2020.