Carmelitas Caramel Oat Bars Video

Dessert bar recipes are perfect for feeding crowds, and carmelitas are always a crowd-pleaser! For some other favorites be sure to try M&M Chocolate Bars or Chocolate Peanut Butter Bars.

Delicious Oatmeal Caramel Bars

Imagine a creamy chocolate filling surrounded by chewy caramel on an oatmeal-brown sugar crust. Yum!! Carmelitas are super easy to make and require only a few ingredients. The best part of these by far is the gooey caramel and chocolate middle. Sometimes you just need a bit of warm gooey-ness to warm your belly and lift your spirits. The kids especially love these as an after-school treat with a nice cold glass of milk. Bars are also perfect for potlucks or gatherings, they are sure to disappear quickly! I love all things oatmeal…it gives such a nice chew. That chew goes perfectly with the gooey caramel and oozing chocolate. Oh my! These chewy bars are just so irresistible & a perfect balance of tasty flavors.

A Favorite Bar Dessert!

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 together 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.

Recipe Tips

Just a few things to keep in mind for this carmelitas recipe to make them perfect every time. Caramel sauce. I have not personally tried baking these with pre-made caramel sauce. To try it, simply replace the “caramel and heavy cream” ingredients with a thick good quality caramel sauce.

I did see one recipe that called for ½ cup caramel sauce mixed with 1-3 tablespoons of flour. That might give a good starting point for those adventurous bakers out there. Don’t forget to leave a comment for me (and other readers) on what you used and how it turned out.

Pan. Some people have had better success baking them in a glass or ceramic pan versus a metal 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 in a 9×13 pan. Cutting tip. Line the pan with foil or parchment paper. Once the bars have cooled completely, lift them out of the pan and slice them without the sides of the pan getting in the way. You can use the fridge to speed up cooling time, but be careful you don’t chill them for too long otherwise the signature gooey caramel may harden.

Variations

Just a few ideas on how you can change these up:

Chocolate chips. Dark chocolate works well in this recipe. For sweeter chocolate use milk or white chocolate chips. Balance out the extra sweetness by adding a pinch or two of salt. Nuts. Sprinkle chopped nuts on when adding the chocolate chips. Chopped pecans, walnuts, or slivered almonds would all taste great. Oats. We used old-fashioned rolled oats in the recipe, but you can use quick oats. They are a finer oat and make the oat mixture more like dough. Both types of oat work, it just comes down to your personal preference on texture. Do not use steel-cut oats.

SToring Bars

STORE. Keep carmelita bars 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.