Carmelitas
This carmelitas recipe is incredibly easy to make because the oatmeal cookie base doubles as both the crust and the crumb topping! Each bite of these oatmeal bars is bursting with gooey caramel, chocolate chips, and nutty pecans. I guarantee you won’t be able to stop at just one!
Don’t let all the layers in these carmelitas bars fool you into thinking they’re anything other than quick and easy to assemble! There’s no mixer required for this recipe, and since the oatmeal crust doubles as the crumble topping the cleanup afterwards is minimal.
I originally shared the recipe for these bars back in 2017, but decided to rework it just a little to make them even easier. This new and improved version uses melted butter so they’re easier to make and has a slightly thicker caramel filling!
This is one of my favorite desserts to make when I’m needing something quick and easy that everyone will love. These bars are pretty rich too, so you can easily stretch an 8×8-inch pan to feed quite a few people!
Recipe Video
The Caramel Candies
You’ll want to use soft caramel candies, not the hard caramel candies. I’ve tested these bars with Kraft and Werther’s caramel candies and they both work great!
You will need 8 ounces total, but each brand will vary in size. If you’re using Kraft caramels it’s about 26 candies and if you’re using Werther’s it’s about 35 candies.
If you can’t find soft caramels where you live, you can make your own caramel candy at home (just keep in mind that it will take some extra time!).
A Few Notes On Making These Carmelitas
- Line your pan with parchment paper. I’ve tested these bars in a foil-lined baking pan, but the caramel usually sticks even if you grease it really well. I highly recommend using parchment paper, so they don’t stick and they’re easier to remove from the pan.
- Pre-bake the crust. The base of these carmelitas won’t hold up as well without prebaking the crust first. You’ll want to bake the crust until it’s lightly browned on top and let it cool slightly before you add anything on top (otherwise the caramel will seep into the crust instead of sitting on top of it).
- Let the bars cool completely before slicing into them. Patience is key here! If you slice the bars while they’re still warm, the chocolate and caramel filling will ooze right out. If you need to speed up the process, you can place them in the fridge. Just make sure the pan has cooled off enough before you do.
Can I Use Quick Oats?
Yes, you can replace the old-fashioned oats with quick oats (just swap with an equal amount). Old-fashioned oats do make the bars chewier though, which I actually prefer!
Can I Double This Recipe?
Yes! Simply double the ingredients, bake in a 9×13-inch pan, and increase the baking time slightly.
Can I Use Jarred Caramel Sauce?
You can use jarred caramel sauce, but caramel candies are thicker and will hold up a lot better when you slice the bars. If you do use jarred caramel sauce, just make sure it’s actual caramel sauce and not caramel sundae topping.
These carmelitas really are the perfect last-minute dessert idea when you need something easy to throw together. I hope you love them as much as we do!
If you make this recipe, don’t forget to leave a star rating and comment below letting me know how they turned out. Happy Baking!
Carmelitas Recipe
Ingredients
Crust & Topping
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ½ cup packed light brown sugar (100 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup old-fashioned rolled oats (75 grams)
- ½ cup unsalted butter melted (113 grams; 1 stick)
Filling
- 8 ounces soft caramel candies unwrapped (about 35 Werther’s or 26 Kraft soft caramel candies)
- ¼ cup heavy whipping cream (60 ml)
- ½ cup chopped pecans (55 grams)
- ¾ cup semi-sweet chocolate chips (140 grams)
Instructions
- To make the crust and topping: Preheat the oven to 350°F (177°C). Line an 8-inch square pan with parchment paper (avoid using foil), making sure to leave some overhang for easy removal, and set aside
- In a large mixing bowl, whisk together the flour, brown sugar, baking soda, and salt, then stir in the oats. Add the melted butter and stir until the mixture starts to come together and everything is coated in butter, but still a little crumbly.1 cup all-purpose flour,½ cup packed light brown sugar,½ teaspoon baking soda,¼ teaspoon salt,¾ cup old-fashioned rolled oats,½ cup unsalted butter
- Scoop half of the mixture into the prepared baking pan and firmly press it down into one even layer. Set aside the other half for later.
- Bake for 10 to 12 minutes or until the top of the crust is set and lightly browned on top. Remove from the oven and allow to cool for 10 minutes while you prepare the caramel.
- To make the filling and assemble: Add the caramel candies and heavy whipping cream to a microwave-safe bowl and microwave in 20 to 30 second increments, stirring well after each increment, until fully melted and smooth.8 ounces soft caramel candies,¼ cup heavy whipping cream
- Once the crust has cooled for 10 minutes, pour the caramel on top of the crust. Sprinkle the chopped pecans and chocolate chips on top of the caramel, then sprinkle the remaining half of the oat mixture on top.½ cup chopped pecans,¾ cup semi-sweet chocolate chips
- Bake for 20 to 25 minutes or until the topping is lightly golden brown. Transfer to a wire rack to cool completely, then cut into bars and enjoy!
I made these with 8 oz. of the Bequet caramels available from Costco and they were delicious!
There wasnt enough crumble mixture to cover the bottom of the 8×8 inch pan. I weighed the total mixture, divided by 2 and that amount (about 200g) didnt even cover the bottom of the pan. I had to use about 3/4 of the crumble in the bottom.
I felt like the amount should have been more for this recipe. Hope it still turns out.
It might not seem like there’s enough crust at first, but it will spread a bit and rise as it bakes in the oven. If you need to, you can use a little more than half, but I’d try to stick as close to half as you can. I hope the bars still turned out great for you though, Jody!
These were delicious! I didn’t add the nuts and worried a little because I was using a glass pan. But they turned out beautifully! Wondering if I could double this recipe and use a 9×13 pan? Thank you!
Thank you, Donna! It would be okay to double this recipe and bake it in a 9×13 pan.
Do you think I could use Dulce de Lecce instead of the caramel candies? Would I still mix it with cream/milk or would I use on it’s own?
The combination of sweet filling with an earthier oat crust sounds tasty, and I’m looking forward to trying it!
I think that would be okay! I don’t think it would be necessary to mix it with any cream or milk, but if you feel like it’s too thick you could add a little to it.
Any chance I can use 2% milk instead of heavy whipping cream?
That would be fine. You may want to just use 2-3 tablespoons of milk since it’s thinner than the cream.
Hi Danielle!These look amazing, can’t wait to give them a try.
Is there an alternative to caramel candies for the filling?
Thanks!
Hi Silvina! You can use my homemade caramel sauce, but it won’t be quite as thick as the caramel candies. I do suggest using the caramel candies if you’re able to find them. Here’s a link to my caramel sauce recipe: https://www.livewellbakeoften.com/homemade-salted-caramel-sauce/.