These thick, gooey Carmelitas layer chocolate and caramel between buttery oatmeal cookie dough, baking up into bars that are crispy on the edges and impossibly soft in the middle. I first made these for a potluck at work, and they disappeared so fast I didn't even get a second piece. They're ridiculously easy to throw together, especially if you love desserts that look fancy but don't require much fuss.
If you're craving something sweet and comforting, these caramel oatmeal cookie bars deliver every time. For more easy treats, try my No Bake Cheesecake or these Strawberry Thumbprint Cookies, and if you want another gooey dessert, my Peach Cobbler Bars are just as addictive.
Why You'll Love This Carmelitas Recipe
This Carmelitas recipe is the kind of dessert that makes people ask for the recipe before they've even finished their first bite. The bars are chewy, sweet, and loaded with melted chocolate and caramel that oozes out when you cut into them. They're simple enough for a weeknight but impressive enough for holidays or bake sales. Plus, you don't need any fancy ingredients or techniques. Just mix, layer, bake, and try not to eat half the pan while it's still warm.
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Carmelitas Ingredients
Here's everything you'll need to make these Carmelitas.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookie Layer:
- All-purpose flour: Forms the base structure of the cookie dough and keeps the bars tender without being cakey.
- Baking soda: Helps the dough rise slightly and creates a soft, chewy texture.
- Baking powder: Works with the baking soda to give the bars a little lift and a light crumb.
- Sea salt: Balances the sweetness and brings out the caramel and chocolate flavors.
- Ground cinnamon: Adds warmth and a subtle spice that pairs beautifully with oatmeal and caramel.
- Butter, softened: Creates a rich, tender cookie base. Make sure it's softened so it creams properly with the sugars.
- Granulated sugar: Sweetens the dough and helps create a slightly crisp edge.
- Light brown sugar, packed: Adds moisture and a deep caramel flavor that complements the filling.
- Egg: Binds the dough together and adds richness.
- Pure vanilla extract: Enhances all the flavors and adds a cozy, homemade taste.
- Old-fashioned oatmeal: Gives the bars their signature chewy texture and hearty bite. Don't use quick oats or the texture will be off.
For the Caramel Filling:
- Caramels (10 oz): Melt down into the gooey caramel layer. Unwrapped caramels work best for this cookie dessert with caramel.
- Heavy whipping cream: Thins the caramel so it spreads evenly and stays soft even after the bars cool.
- Milk chocolate chips (5 oz): Melt into the caramel layer and add rich, creamy chocolate flavor. You can swap in dark chocolate if you prefer a less sweet bar.
How to Make Carmelitas
These Carmelitas with caramel come together in just a few simple steps.
Preheat & Prepare: Preheat your oven to 350°F. Line a 9×9" square baking dish with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
Make the Caramel Filling: Add the caramels and heavy cream to a medium saucepan. Heat over medium, stirring constantly, until the caramels melt completely and the mixture is smooth, about 5 to 7 minutes. Once melted, transfer the caramel to a glass measuring cup or bowl and set aside to cool slightly while you work on the dough.
Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until combined and slightly fluffy, about 1 to 2 minutes.
Add Egg and Vanilla: Add the egg and vanilla extract, then beat on medium speed for about 1 minute until the mixture is light, fluffy, and smooth.
Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Don't overmix or the bars will be tough.
Stir in Oatmeal: Add the oatmeal and mix on low until fully incorporated. The dough will be thick and slightly crumbly.
Layer the Bottom Dough: Spread half of the cookie dough into the bottom of the prepared baking dish, pressing it down evenly with your hands or a spatula.
Par-Bake the Base: Bake for 8 minutes, then remove from the oven. The dough should look set but not browned.
Add Chocolate and Caramel: Evenly spread the chocolate chips over the baked layer. Pour the caramel over the chocolate chips, spreading gently if needed.
Top with Remaining Dough: Drop small pieces of the remaining cookie dough over the caramel layer, covering as much as you can. It doesn't have to be perfect. The dough will spread as it bakes.
Bake Until Golden: Return to the oven and bake for 22 to 25 minutes, or until the top is lightly browned and the bars are slightly jiggly in the center. They'll look underdone, but that's what you want for gooey caramel chocolate bars.
Cool Completely: Let the Carmelitas cool on a wire rack for at least 30 minutes. They'll firm up as they cool but stay gooey and soft in the middle. For the cleanest slices, let them cool completely, about 1 to 2 hours.
Slice and Serve: Use the parchment overhang to lift the bars out of the pan. Slice into 9 or 16 squares. Wipe your knife clean between cuts for neat edges.
Substitutions and Variations
Use dark chocolate instead of milk chocolate: Swap the milk chocolate chips for dark or semi-sweet chocolate chips if you want a less sweet, more intense chocolate flavor.
Make it with homemade caramel: If you want to skip the store-bought caramels, you can make a quick caramel sauce with butter, brown sugar, and cream. Just cook it until thick and let it cool slightly before pouring.
Add sea salt on top: Sprinkle flaky sea salt over the caramel layer before adding the top dough for a sweet and salty twist.
Try different mix-ins: Fold in chopped pecans or walnuts for extra crunch, or add a handful of toffee bits to the caramel layer.
Use gluten-free flour: Swap the all-purpose flour for a 1:1 gluten-free baking blend to make these bars gluten-free.
Equipment For Carmelitas
- Measuring spoons and cups: For accurate ingredient measurements.
- Spatula: To spread the dough and caramel evenly.
- Glass batter bowl: Perfect for mixing the dry ingredients.
- KitchenAid mixer (or hand mixer): Makes creaming the butter and sugars quick and easy.
- Parchment paper: Lines the pan and makes lifting the bars out simple.
- 9×9" baking pan: The perfect size for thick, gooey bars.
Storage Tips For Carmelitas Recipe
Room temperature: Store the Carmelitas in an airtight container at room temperature for up to 3 days. They'll stay soft and gooey.
Refrigerator: Keep them in the fridge for up to 1 week. The caramel will firm up a bit when cold, but they'll soften again at room temperature.
Freezer: Wrap individual bars in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them in the microwave for 10 to 15 seconds.
Expert Tips
Don't skip the parchment paper: It makes removing the Carmelitas from the pan so much easier and keeps them from sticking.
Let the caramel cool slightly: If the caramel is too hot when you pour it, it might seep into the bottom layer. Let it cool for a few minutes after melting.
Press the bottom layer firmly: This helps create a sturdy base that holds up under the caramel and chocolate.
Don't overbake: The bars should look slightly underdone in the center when you pull them out. They'll firm up as they cool but stay gooey inside.
Cool completely before cutting: I know it's hard to wait, but letting them cool completely gives you clean slices and prevents the caramel from oozing out everywhere.
Serving Suggestions
These Carmelitas Recipe are incredible on their own, but here are a few ways to serve them:
With vanilla ice cream: Warm a Carmelitas in the microwave for 10 seconds and top it with a scoop of vanilla ice cream. The caramel gets extra gooey and the ice cream melts right into it.
Drizzled with extra chocolate: Melt a little extra chocolate and drizzle it over the top for a bakery-style finish.
Paired with coffee: Serve these alongside a hot cup of coffee or a latte. The richness of the bars pairs perfectly with a strong brew.
As a dessert platter: Cut them into smaller squares and serve them on a platter with Mini Egg Brownies and Panna Cotta for a dessert spread.
FAQ
What's the secret to a chewy Carmelita bar?
The secret is using old-fashioned oats and not overbaking. The oats give the bars that chewy, hearty texture, and pulling them out when they still look slightly underdone keeps the center soft and gooey. Karla always says if they look perfect in the oven, they're already overdone.
How do you make caramel easily?
The easiest way is to melt store-bought caramels with heavy cream in a saucepan over medium heat, stirring constantly. It takes about 5 to 7 minutes and gives you smooth, pourable caramel without any fuss. If you want homemade caramel, cook butter, brown sugar, and cream together until thick and golden.
What makes carmelitas so delicious?
It's all about the layers. You get a buttery oatmeal cookie base, a gooey caramel and chocolate filling, and a crispy-edged cookie topping. The contrast between the chewy oats, the rich caramel, and the melted chocolate makes every bite different and delicious.
Can I use dark chocolate in Carmelitas?
Yes, absolutely. Dark chocolate or semi-sweet chocolate chips work great if you want a less sweet bar with a more intense chocolate flavor. The caramel is already pretty sweet, so dark chocolate balances it out nicely.
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Pairing
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Carmelitas
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking dish with parchment paper. Set aside.
- For the caramel filling: In a medium saucepan, combine the heavy cream and caramels. Warm over medium heat, stirring continuously, until the caramels are completely melted. Remove from heat and transfer to a glass measuring cup or bowl. Let it cool slightly.
- To make the cookie layer: In a small bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, beat softened butter, granulated sugar, and brown sugar together until well-combined. Add the egg and vanilla extract and beat on medium speed for about 1 minute, or until light and fluffy.
- Gradually add the dry ingredients and mix on low speed until just combined. Stir in the oatmeal until evenly incorporated.
- Spread half of the cookie dough evenly into the prepared baking dish.
- Place the dish in the preheated oven and bake for 8 minutes. Remove the dish from the oven.
- Evenly sprinkle chocolate chips over the baked dough. Then, pour the caramel over the chocolate chips. Finally, sprinkle the remaining cookie dough over the caramel layer.
- Bake for an additional 22-25 minutes or until the top is lightly browned and the bars are slightly jiggly. Remove from the oven.
- Allow the bars to cool on a wire rack for at least 30 minutes before cutting. They will firm up as they cool but will be gooey when served warm. Cut into 9 or 16 squares and serve.
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