Carmelitas

Gooey Carmelitas are irresistible layered cookie bars filled with rich caramel and melty chocolate chips, all nestled between layers of buttery oat crust. Baked until golden brown and perfectly gooey, these handheld treats are ideal for holiday gatherings, game-day spreads, picnics, and backyard barbecues. Every bite delivers the perfect balance of chewy, sweet, and decadent flavors.

Easy Carmelitas Recipe

These gooey Carmelitas have been a longtime favorite in our house, and it’s easy to see why. They’re the kind of old-fashioned dessert bar that disappears almost as soon as they hit the table. Rich caramel, melty chocolate, and a buttery oat crust come together to create a treat that feels both comforting and indulgent.

One of the things I love most about this recipe is that it relies on simple pantry staples that I almost always have on hand. Chances are, you may already have everything you need tucked away in your pantry except for the caramels. That makes these bars perfect for last-minute baking when you need a crowd-pleasing dessert without an extra trip to the grocery store.

Whether you’re baking them for a holiday dessert tray, a family gathering, a potluck, or simply because you’re craving something sweet, these Carmelitas are guaranteed to be a hit. They’re rich, decadent, and packed with nostalgic flavor, the kind of dessert that keeps everyone coming back for just one more square.

Key ingredients to make homemade Carmelitas: (Scroll down for full printable recipe card and quantities.)

• Flour and Oats – A combination of all purpose flour and quick cooking oatmeal forms the crust layer.
• Nuts – Chopped pecans add crunch.
• Butter – Cold butter adds richness to the easy crumble crust.
• Sugar – Light brown sugar for sweetness.
• Leavening – Baking soda gives rise to the carmelitas bars while baking and salt balances the flavor.
• Caramel – I use Trader Joes Fleur de Sel caramels in this recipe but Kraft caramels will also work.
• Liquid – Heavy cream to thin the melted caramels.
• Flavoring – Vanilla extract balances the taste.
• Chocolate – Semi-sweet chocolate chips for a melty chocolate flavor.

How to Make Oatmeal Carmelitas Recipe

• Heat Oven and Prepare Pan – Preheat oven to 350°F. Line a 13×9-inch pan with heavy duty foil, leaving 1-2 inch overhang. Butter or spray with cooking spray on all sides. Set aside.
• Make the Crust – Use an electric mixer on low speed or by hand mix together flour, oats, baking soda, salt and softened butter. Mix just until crumbly.
• Stir in Pecans – Add 1/2 cup pecans, mixing through until evenly distributed.
• Press Oat Mixture into Pan – Divide mixture in half, pressing one half firmly onto bottom of pan. Place into the oven and bake for 10 minutes. (Place reserved mixture in fridge to keep chilled)
• Melt Caramels – In a small saucepan, melt together caramels and cream on low heat until smooth. Remove from heat, add vanilla. Mix well.
• Cool Crust – Remove crust from oven let cool for 10 minutes.
• Combine – Sprinkle crust with chocolate chips and pecans. Pour melted caramel sauce over chocolate chips. Sprinkle reserved crumb topping over caramel.
• Oven – Return to the oven baking per the recipe until lightly golden brown.
• Cool – Remove from the oven and loosen the edges from sides. Cool in the pan completely before cutting into squares for serving.

Kitchen Equipment to Make Carmelitas

• 13×9-inch baking pan or cake pan lined with heavy duty aluminum foil.
• Electric mixer. You can use a hand mixer or a stand mixer.
• Measuring cups and measuring spoons.
• Small saucepan to make the caramel and rubber spatula or spoons for stirring.

Recipe Variations, Tips and Substitutions

• Caramel -For the caramel layer, I typically use Trader Joe’s soft caramels that are similar to Werthers, because they melt beautifully and create a wonderfully smooth, creamy filling. Yes, you could use Werthers, soft caramels, too!  If Trader Joe’s caramels aren’t available in your area, the classic little square Kraft caramels work just as well and are easy to find in most grocery stores.
• Kraft Caramels – You can use Kraft caramels for this recipe. When doing so, you’ll need 42 caramels. Keep in mind that Kraft caramels tend to create a slightly chewie caramel layer. If you use them, allow the bars to rest at room temperature before serving so the caramel has time to soften. That little bit of patience will reward you with cleaner slices and the perfect gooey bite.
• Chocolate – You can use semisweet chocolate chips, milk chocolate chips or dark chocolate chips.
• Oatmeal – You can use steel cut oats in place of quick cooking oats. Don’t use instant oats.
• Chewy Texture – When using Kraft caramels, you can expect the Carmelitas to be more chewy in texture as that caramel sets more firmly as it cools. You should also let them stand at room temperature to soften a bit prior to serving.
• Lining the Baking Pan – You can line the pan with heavy duty foil or parchment paper. Carmelitas are sticky, so either way it’s important to grease the foil or parchment paper so they’ll release more easily once set.
• Nuts – While it’s not classic to add pecans in the dry crumb mixture, I do prefer it. Pecans add to the texture that complements the gooey caramel so well. It’s the perfect contrast of textures. You can omit them or use walnuts, instead.

Storage and Leftovers

• Make-Ahead Tip – It’s important to allow these ample time to cool after baking before you attempt to cut them into squares. Cooling them to room temperature is best, then cut into squares and chill in the refrigerator an airtight container.
• Leftovers – When storing leftover carmelitas, it’s always a good idea to separate stacked layers with wax paper or parchment paper, to prevent them from sticking together.
• Storage – Store Carmelitas in an airtight container chilled for up to one week or freeze for up to 2 months.
• Freezer – Freeze carmelitas in a freezer safe container for up to 2 months. Thaw in the fridge and enjoy.

More Southern Style Cookie Bars to Make

Many cookie recipes can be transformed into bars with little adaptation apart from the baking time. You’ll need to treat cookie bars just like a cake and check the center with a tester or toothpick to be certain they’ve baked all the way through. More cookie bar recipes you may also like to try:

• Bodacious Butterfinger Bars are buttery and rich with bits of Butterfinger candy bars in every bite.
• Pineapple Coconut Chess Bars aka gooey butter cake, are rich and decadent.
• Snickerdoodle Cookie Bars are bound to make you feel warm and fuzzy inside.
• My recipe for German Chocolate Brownies is the only one you’ll ever need.
• Chocolate Chip Cookie Cheesecake Bars are a fusion of two desserts combining them into one handheld treat.
• Easy Cherry Pie Crumb Bars are a cake mix hack that anyone can make.
• Strawberry Oatmeal Bars from Well Plated.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan

Print

Carmelitas Recipe

Gooey Carmelitas are decadent cookie bars layered with a buttery oat crust, rich caramel, and chocolate chips. Easy to make and always a crowd favorite, they're perfect for any occasion.

Course Cookies, Dessert

Cuisine American, Southern

Keyword carmelitas, carmelitas-recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 16 servings

Calories 392kcal

Ingredients

• Crust:
• 1 1/2 cup chopped pecans or walnuts divided use
• 2 cups all purpose flour
• 1 1/2 cup quick cooking oats not instant
• 1 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter
• Filling:
• 48 soft caramels, unwrapped i.e. Trader Joes Fleur de Sel Caramels
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1 cup milk chocolate chips or semi sweet chocolate chips

Instructions

• Preheat oven to 350°F. Line a 13×9-inch pan with heavy duty foil, leaving 1-2 inch overhang. Butter or spray with cooking spray on all sides. Set aside.
• Crust: Use an electric mixer on low speed to combine flour, oats, baking soda, salt and softened butter. Mix just until crumbly. Add 1/2 cup pecans, mixing through until evenly distributed.
• Divide crumb mixture in half, pressing one half firmly onto bottom of prepared pan. Place crust into the oven and bake for 10 minutes. (Place reserved crumb mixture in a baggie and into the fridge to keep chilled)
• Caramels: Meanwhile, in a small saucepan, melt together caramels and heavy cream on low heat stirring until smooth. Remove from heat, add vanilla extract. Mix well.
• Remove crust from oven, let cool for 10 minutes. Sprinkle crust with chocolate chips and pecans. Pour melted caramel sauce over chocolate chips.
• Sprinkle reserved crumb topping over melted caramel and return pan to the oven baking for an additional 25-30 minutes or until lightly golden brown.
• Remove pan from the oven and loosen the edges from sides. Cool in the pan completely before cutting.
• Store chilled in the refrigerator or at room temperature in an airtight container for up to 5 days. Cool and freeze for up to 2 months.

Notes

• Caramel -For the caramel layer, I typically use Trader Joe’s soft caramels that are similar to Werthers, because they melt beautifully and create a wonderfully smooth, creamy filling. Yes, you could use Werthers, soft caramels, too!  If Trader Joe’s caramels aren’t available in your area, the classic little square Kraft caramels work just as well and are easy to find in most grocery stores.
• Kraft Caramels – You can use Kraft caramels for this recipe. When doing so, you’ll need 42 caramels. Keep in mind that Kraft caramels tend to create a slightly chewie caramel layer. If you use them, allow the bars to rest at room temperature before serving so the caramel has time to soften. That little bit of patience will reward you with cleaner slices and the perfect gooey bite.
• Chocolate – You can use semisweet chocolate chips, milk chocolate chips or dark chocolate chips.
• Oatmeal – You can use steel cut oats in place of quick cooking oats. Don’t use instant oats.
• Chewy Texture – When using Kraft caramels, you can expect the Carmelitas to be more chewy in texture as that caramel sets more firmly as it cools. You should also let them stand at room temperature to soften a bit prior to serving.
• Lining the Baking Pan – You can line the pan with heavy duty foil or parchment paper. Carmelitas are sticky, so either way it’s important to grease the foil or parchment paper so they’ll release more easily once set.
• Nuts – While it’s not classic to add pecans in the dry crumb mixture, I do prefer it. Pecans add to the texture that complements the gooey caramel so well. It’s the perfect contrast of textures. You can omit them or use walnuts, instead.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 156mg | Potassium: 180mg | Fiber: 3g | Sugar: 20g | Vitamin A: 386IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

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