4.6 from 777 votes
Carmelitas
Carmelitas are layered bars featuring a base of oats and flour combined with melted butter and sugar, topped with a rich caramel sauce made from soft caramels and cream, then finished with a layer of semi-sweet chocolate chips. The baked bars are chewy with a mix of textures from the oat crust, gooey caramel interior, and chocolate topping, offering a decadent treat suitable for dessert or snacking.
Prep Time
15 mins
Cook Time
25 mins
Cooling Time
4 hrs
Total Time
4 hrs 40 mins
Servings:
16
Calories:
339 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ¾ cup butter melted (1 1/2 stick; I use unsalted butter but salted may be used)
- ¾ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old fashioned oats not instant or quick cook, whole-rolled
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- 35 caramel squares unwrapped (I used Werther’s Originals Soft Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chunks, combo
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
- Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
- Bake for 10 minutes. While it bakes, make the caramel sauce.
- In a large microwave-safe mixing bowl, combine the caramels* (see Notes below for caramel options), cream, salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts.
Cup of Yum
Notes
- Use soft caramels like Werther’s Originals for a smooth caramel layer; two bags are recommended for adequate coverage.
- Line the pan with foil to simplify cleanup as caramel is sticky and prone to sticking.
- Store bars airtight at room temperature for up to one week or freeze up to four months for longer storage.
Nutrition Information
Serving
16
Calories
339kcal
(17%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
33mg
(11%)
Sodium
270mg
(11%)
Potassium
162mg
(3%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
390IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 339
% Daily Value*
| Serving | 16 | |
| Calories | 339kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 270mg | 11% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.