Carmelitas
Indulge in the irresistible layers of sweet decadence with this easy Carmelitas recipe—your new go-to dessert bar! These buttery, crumbly bars feature a rich oatmeal cookie crust and topping, sandwiching gooey melted caramel and indulgent semi-sweet chocolate in every bite. Made with simple pantry staples like old-fashioned oats, flour, brown sugar, and soft caramels, this recipe comes together in just 15 minutes of prep. The secret to perfect Carmelitas lies in the balance of textures: a crisp golden oat base, creamy chocolate, and luscious caramel, all topped with a delicate crumb layer. Whether you're baking for a party, holiday treat, or just to satisfy your sweet tooth, these crowd-pleasing bars are sure to disappear quickly. Serve them chilled or at room temperature for a dessert that's both elegant and comfortingly familiar.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 0.75 cup brown sugar
- 0.5 teaspoon baking soda
- 0.75 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 32 pieces soft caramels (unwrapped)
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
In a medium mixing bowl, combine the flour, oats, brown sugar, and baking soda. Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs.
Press half of the oat mixture firmly into the bottom of the prepared baking dish to form an even layer. Reserve the other half for the topping.
Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool slightly.
While the crust bakes, melt the caramels and heavy cream together in a small saucepan over low heat, stirring frequently until smooth. Remove from heat and set aside.
Sprinkle the chocolate chips evenly over the baked crust. Pour the melted caramel mixture over the chocolate layer, spreading it evenly with a spatula.
Crumble the remaining oat mixture evenly over the caramel layer to form the topping. Do not press it down; leave it loose for a crumbly texture.
Return the dish to the oven and bake for an additional 18-20 minutes, or until the top is lightly golden brown.
Remove the Carmelitas from the oven and allow them to cool completely in the pan. For best results, refrigerate for 1-2 hours to help the layers set.
Once cooled, cut into 12 squares or bars and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
4598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 160.6 g | 803% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 542.1 g | 197% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 341.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
