Ultimate Carmelitas: Chewy Salted Caramel & Chocolate Oat Bars

Prepare yourself for an extraordinary treat: Carmelitas! These aren’t just any bar cookies; they are an easy-to-make, deeply chewy delight specifically crafted for serious caramel enthusiasts. Imagine a golden, buttery oat cookie crust, generously layered with luscious salted caramel sauce, and then studded with an abundance of sweet chocolate chips. The result? A truly unforgettable salted caramel and chocolate flavor explosion that will have you reaching for “just one more.”

What Makes Carmelitas So Irresistible?

There’s a subtly addicting quality to these bar cookies that sets them apart. We believe it’s the harmonious combination of textures and flavors, particularly the hearty oats, that weaves all the components together, making it nearly impossible to resist a second, third, or even fourth piece! The interplay of the rich, gooey salted caramel sauce, the wholesome, savory notes from the oats, and the comforting sweetness of chocolate and brown sugar in the dough simply creates a perfect symphony of taste. Every element plays its part, contributing to a truly balanced and delightful dessert.

These bars are so exceptionally good that they earned a coveted spot as one of the six chewy bar cookies featured in our shop’s Classic Bar Cookie Tin. This speaks volumes about their popularity and universal appeal – they truly are a crowd-pleaser!

Beyond Carmelitas: More Caramel Delights

If you find yourself enchanted by the magic of caramel – and honestly, who isn’t captivated by its rich, buttery allure? – allow us to humbly suggest a few other extraordinary creations from our kitchen. For those who enjoy pushing the boundaries of flavor, our Cashew Caramel Pretzel Blondies offer an incredible blend of sweet, salty, and crunchy that might just be “too much” in the best possible way. We almost added M&M’s to those blondies, but decided to keep it just on the right side of indulgence!

Alternatively, if you’re in the mood for a timeless classic with a gourmet twist, our Caramel Apple Tart with Cinnamon Streusel Topping is an epic dessert that beautifully combines seasonal fruits with rich caramel. And, of course, you can never go wrong with the straightforward deliciousness of caramel butter bars or the charming sweetness of caramel cupcakes! Each recipe celebrates caramel in its own unique and delightful way.

Carmelitas Recipe

by Chef Lindsey

Carmelitas are an easy, chewy bar cookie for serious caramel lovers! An oat cookie crust layered with salted caramel sauce and chocolate chips for a salted caramel chocolate flavor explosion!

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 16 people

Ingredients

• 187 g Butter (cubed or melted)
• 254 g Light brown sugar
• 8 g Vanilla extract
• 225 g All-purpose Flour
• 150 g Rolled Oats
• 9 g Baking soda
• 3 g Salt
• ½ c Caramel (Homemade Recipe Here) (132 g)
• 150 g Chocolate chips (chopped or mini chips)

Makes: 8 x 8 inch rectangle (or a 9×11 inch pan for a thinner base)

Instructions

1. Preheat oven to 350°F (175°C). Lightly spray your chosen baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter (cubed or melted), light brown sugar, vanilla extract, all-purpose flour, rolled oats, baking soda, and salt. Mix on low speed until just combined and a crumbly dough forms. If you’ve melted the butter, you can also mix the dough by hand.
3. Press half of the prepared dough mixture evenly into the bottom of your chosen baking pan. Bake this crust in the preheated oven for 8-10 minutes, or until it turns a light golden brown. Keep in mind that baking time may vary slightly: a ceramic dish might take closer to 10 minutes, while a metal dish may bake in under 8 minutes.
4. Once the base is baked, carefully remove it from the oven. While it’s still warm, evenly spread the caramel sauce over the entire surface of the crust. Then, sprinkle the chocolate chips generously over the caramel layer. Finally, crumble the remaining half of the dough mixture over the top, creating a delightful streusel-like topping.
5. Return the pan to the oven and bake again for approximately 4-5 minutes, or until the top is lightly golden and the caramel is bubbly.
6. Allow the Carmelitas to cool completely at room temperature before attempting to cut them. This crucial step ensures the caramel sets properly and the bars hold their shape beautifully.

Video

Notes

This recipe can also fit into a 9×11 inch pan, but the oat crust base will be slightly thinner. If using a larger pan, we personally recommend increasing both the chocolate chips and the salted caramel sauce by half (e.g., use 1.5 cups caramel and 225g chocolate chips) to ensure every bite is packed with enough gooey goodness and rich chocolate flavor.

Nutrition Information (per serving)

Calories:

284 kcal

Carbohydrates:

41 g

Protein:

3 g

Fat:

12 g

Saturated Fat:

7 g

Polyunsaturated Fat:

1 g

Monounsaturated Fat:

3 g

Trans Fat:

1 g

Cholesterol:

27 mg

Sodium:

327 mg

Potassium:

89 mg

Fiber:

1 g

Sugar:

23 g

Vitamin A:

295 IU

Vitamin C:

1 mg

Calcium:

33 mg

Iron:

1 mg

Course: Dessert

Cuisine: American

Calories: 284

Tips for Perfect Carmelitas Every Time

• Don’t Overbake the Crust: The initial bake for the oat crust should only be until it’s lightly golden. It will bake again with the toppings, so you want to ensure it remains tender and chewy, not dry or overly crisp.
• Room Temperature Caramel: If using homemade or store-bought caramel that has been refrigerated, warm it gently to make it spreadable. This ensures an even layer across your crust.
• Quality Chocolate: Use good quality chocolate chips or finely chopped chocolate. The better the chocolate, the richer the flavor. You can also experiment with milk, dark, or even white chocolate.
• Cool Completely: This is arguably the most important tip! Carmelitas are best when the caramel has fully set, which happens as they cool. Rushing this step will result in messy, gooey bars that are hard to cut. Patience is key for clean slices.
• Parchment Paper is Your Friend: Lining your pan with parchment paper, leaving an overhang, makes lifting the cooled bars out incredibly easy. This prevents sticking and simplifies the cutting process.
• Even Crumble: When crumbling the remaining dough over the caramel and chocolate, try to distribute it as evenly as possible. This ensures a consistent texture in every bite.

Variations to Elevate Your Caramelitas

While the classic Carmelita recipe is phenomenal on its own, don’t hesitate to get creative with these delicious bar cookies:

• Nutty Crunch: Add a layer of chopped pecans, walnuts, or almonds over the caramel and chocolate chips for extra texture and flavor. Toasting the nuts lightly beforehand will enhance their aroma.
• Different Chocolates: Instead of classic semi-sweet chips, try using dark chocolate for a richer, less sweet bar, or white chocolate for a creamier contrast. Butterscotch chips or a mix of different chocolates also work wonderfully.
• Spice It Up: A pinch of cinnamon or a dash of nutmeg in the oat crust can add a warm, comforting note, especially if you’re making these for the holidays.
• Pretzel Perfection: For a sweet and salty twist, crush some pretzels and sprinkle them over the caramel layer before the chocolate chips. This adds an irresistible crunch and savory balance.
• Espresso Kick: Mix a teaspoon of instant espresso powder into the oat crust for a subtle coffee flavor that beautifully complements chocolate and caramel.
• Sea Salt Finish: A final sprinkle of flaky sea salt over the warm caramel layer after baking can enhance the “salted caramel” experience even further, bringing out the depth of flavor.

Storing Your Delicious Carmelitas

Once cooled and cut, Carmelitas can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. If you want to prepare them well in advance, they also freeze beautifully:

• Freezing Instructions: Place cooled and cut bars in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Once firm, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months.
• Thawing: Simply take them out of the freezer and let them thaw at room temperature for about 30 minutes to an hour before serving.

Frequently Asked Questions About Carmelitas

Can I use quick oats instead of rolled oats?

While rolled oats are recommended for their texture, quick oats can be used in a pinch. However, they may result in a slightly softer, less chewy crust. Avoid instant oats as they will become too mushy.

Do I have to make my own caramel sauce?

Not at all! While homemade caramel adds a special touch, a good quality store-bought caramel sauce will work perfectly fine for this recipe. Just make sure it’s a sauce, not solid caramel candies.

My caramel is too hard after cooling. What went wrong?

This can happen if the caramel was cooked for too long or if too much of the liquid evaporated. Ensure your caramel recipe is balanced, or if using store-bought, make sure it’s a sauce designed to stay soft. Cooling completely is also key for it to set properly without becoming brittle.

Can I use a different size pan?

Yes, as noted, a 9×11 inch pan can be used for a slightly thinner bar. For a thicker bar, you could try a smaller 7×7 or 9×9 inch pan, but you may need to adjust baking times and potentially increase the filling ingredients for adequate coverage.

We hope you enjoy baking and devouring these incredible Carmelitas! They are truly a testament to the simple joy of a perfectly balanced sweet treat.