In this Carmelitas recipe, caramel and chocolate are stuffed inside an oatmeal cookie bar and baked to gooey perfection. It’s an easy & delicious dessert loved by all!
Carmelitas are a gooey & delicious dessert bar that are guaranteed to be the hit of any party.
In this recipe, a chewy and delicious cookie layer is stuffed with rich creamy caramel and sweet milk chocolate. It’s truly irresistible at every level and in every way!
Plus, they’re easy to make and serve to a crowd, and the recipe can easily be doubled.
Carmelitas Ingredients & Substitutions
- All-purpose flour. use an all-purpose, gluten-free flour for a gluten-free version.
- Salted butter. unsalted butter works well.
- Light brown sugar. for a richer molasses taste, use dark brown sugar.
- Old fashioned oats. You can use quick-cooking oats, but it will change the texture.
- Caramel filling. I suggest choosing caramels that are soft and high-quality, or make your own homemade caramel. If you’d prefer, use this homemade caramel sauce or store-bought caramel sauce.
- Milk Chocolate. Using milk chocolate gives these Carmelitas a candy-bar taste, you can substitute semisweet or dark chocolate chips if you prefer.
How to Make Carmelitas
Let’s walk through this carmelitas recipe step-by-step, and don’t forget to watch the video.
Make the Caramel Filling
Begin by warming heavy cream and caramels in a medium saucepan over medium heat, stirring constantly until the caramels are melted and the mixture is smooth.
Or – you can make it from scratch using this homemade caramel sauce recipe.
Then, transfer the caramel to a class measuring cup or bowl, and set it aside to cool slightly.
Make the Oatmeal Cookie Layer
Next, make the oatmeal cookie layer. Begin by combining the flour, baking soda, baking powder, salt and cinnamon in a small bowl, then set it aside.
Next, beat the softened butter, granulated sugar and brown sugar in the bowl of a standing mixer (or in a large bowl with a handheld mixer) until combined.
Then, add the eggs and vanilla and beat on medium speed until the mixture is light and fluffy (about 1 minute).
Next, add the dry ingredient mixture and beat on low speed until just combined.
Then, stir in the oatmeal on low speed until evenly distributed throughout the dough.
Assemble the Carmelitas
Now it’s time to assemble the carmelitas. Begin by spreading half of the cookie mixture into the bottom of the prepared baking dish.
Then, bake it in the preheated oven for 8 minutes.
After 8 minutes, remove the pan from the oven and spread chocolate chips evenly over the bottom layer.
Then, pour the caramel on top of the chocolate chips.
Then, sprinkle the rest of the cookie mixture on top of the caramel, carefully.
Bake the Carmelitas for an additional 22-25 minutes, or until top is lightly browned and the bars are slightly jiggly.
Let the carmelitas cool on a wire rack for at least 30 minutes before serving. They get firmer as they cool, they are gooey when warm (but so delicious).
Slice the cooled bars into 9 or 16 squares and serve. They are easiest to cut when they are cooled completely.
Serve
You can serve Carmelitas cooled to room temperature in the same way you would a cookie. They make an excellent addition to any Christmas Cookie tray during the holidays.
Or, you can serve them slightly warm with vanilla ice cream on top.
Store/Freeze
Store leftover bars in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat in the microwave to restore that fresh-from-the-oven taste.
Freeze in an airtight container for up to 1 month.
Carmelitas Recipe FAQS
Yes, you can easily double the recipe and bake it in a 9×13″ glass baking dish.
Yes, you can use homemade caramel sauce instead of melting caramels with heavy cream.
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Carmelitas
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup butter
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup old-fashioned oatmeal
Caramel Filling*
- 40 caramels (10 oz)
- ½ cup heavy whipping cream
- ¾ cup milk chocolate chips (5 oz)
Instructions
- Preheat oven to 350 degrees F. line an 9×9” square baking dish with parchment paper. Set aside.
Make the Caramel Filling*
- Add heavy cream and caramels to a medium saucepan.
- Warm over medium heat, stirring constantly, until caramels are melted.
- Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.
Make the Cookie Layer
- In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Beat softened butter, granulated sugar and brown sugar in the bowl of a standing mixer (or in a large bowl with a handheld mixer) until combined.
- Add eggs and vanilla and beat on medium speed until the mixture is light and fluffy (about 1 minute).
- Add dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
Assemble
- Spread half of the cookie mixture into the bottom of the prepared baking dish.
- Bake in preheated oven for 8 minutes.
- After 8 minutes, remove from the oven and spread chocolate chips evenly over the bottom layer.
- Then, pour the caramel on top of the chocolate chips.
- Sprinkle the rest of the cookie mixture on top of the caramel.
Bake & Cool
- Bake 22-25 min until top is lightly browned and the bars are slightly jiggly.
- Let cool on a wire rack for at least 30 minutes before serving. They will get firmer as they cool, they will be gooey when warm.
- Slice into 9 or 16 squares and serve. They are easiest to cut when they are cooled completely.
Video
Notes
- All-purpose flour. use an all-purpose, gluten-free flour for a gluten-free version.
- Salted butter. unsalted butter works well.
- Light brown sugar. for a richer molasses taste, use dark brown sugar.
- Old fashioned oats. You can use quick-cooking oats, but it will change the texture.
- Caramel filling. I suggest choosing caramels that are soft and high-quality, or make your own homemade caramel. If you’d prefer, use this homemade caramel sauce.
- Milk Chocolate. Using milk chocolate gives these Carmelitas a candy-bar taste, you can substitute semisweet or dark chocolate chips if you prefer.
