Servings
Font
Back
Carmelita Bars
4.9 from 21 votes

Carmelita Bars

Sweet, buttery and creamy caramel with melty chocolate sandwiched between two layers of oat cookie bar, these carmelita bars are indulgent and delicious!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24 bars
Calories: 168 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 cup flour
  • ¾ cup butter 12 tablespoons
  • 1 cup old fashioned oats
  • ¾ cup brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 30 pieces caramel candies like Kraft caramels, soft
  • 5 tablespoons heavy cream
  • 1 cup semi sweet chocolate chips

Instructions

Make And Bake The Bottom Oat Layer
    Cup of Yum
  1. Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper.
  2. In a large mixing bowl, combine the flour, melted butter, oatmeal, brown sugar, baking soda, and salt to make an oat crumb mixture. Keep mixing until all the flour is fully mixed in and not dry in the bowl.
  3. Place half of the oat crumb mixture in the bottom of the 9 x 13 inch pan evenly Bake for 10 minutes until it just begins to turn golden brown.
Make The Caramel Sauce
  1. Unwrap the soft caramels and place in a large bowl that is microwave safe with the heavy cream. Microwave caramels for one minute, then stir well. Continue microwaving in 30 second intervals and stirring in between until the caramel sauce is smooth. This process will take about three minutes total.
Layer The Bars
  1. Sprinkle all chocolate chips in an even layer across the oat mixture.
  2. Pour melted caramel over the chocolate chips evenly while still warm, and then sprinkle on remaining oat crumb mixture evenly across the bars.
Bake The Bars
  1. Bake an additional 15-20 minutes or until the top is starting to turn golden brown and caramel is bubbling on the sides. Allow the bars to cool completly, then slice and serve!

Notes

  • Note- If your sauce becomes too thick, add a little more heavy cream a little at a time.
  • You can butter or oil the pan you are using but the bars may stick to the pan. The caramel especially can become very sticky. I recommend using parchment paper so it releases easily once cooled. Baking spray like Wiltojns or Bakers Joy is also a great option if you have it.
  • Salted butter is fine in this recipe. If using unsalted butter add an extra 1/4 teaspoon to the mixture.
  • Half and half can be substituted for heavy cream in this recipe. Milk that is whole or at least 2% can also be substituted in a pinch, but the caramel will have a much less rich flavor. I do not recommend using milk that isn't at least 2% or using a dairy-free alternative in this recipe without making the caramel dairy-free from scratch. See further up the post for more information.
  • These bars are very gooey if you try to slice them while they are warm they won't hold their shape. Let them cool completely and even refrigerate them for a little while after they have cooled will help them hold a bar shape. Don't put the bars into the fridge until the pan is cool enough to hold with your hands.
  • Unwrap the caramel squares and place them in the top pot of a double boiler. Add the heavy cream to the pot.
  • Fill the bottom pot of the double boiler with a shallow layer of water that is at least one inch deep
  • Put the top pot over the bottom and place on a burner over medium heat.
  • Melt the caramels, stirring frequently to avoid scorching. A smooth and creamy sauce will form after about 5-7 minutes of stirring.

Nutrition Information

Calories 168kcal (8%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 20mg (7%) Sodium 105mg (4%) Potassium 76mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 227IU (5%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 bars

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 20mg 7%
Sodium 105mg 4%
Potassium 76mg 2%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 227IU 5%
Vitamin C 1mg 1%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.