Carmelitas are a chewy oatmeal cookie bar with melted chocolate and caramel running through the center. One buttery oat mixture makes both the crust and the crumble on top, so they come together fast. They are rich, gooey and the first thing gone from a cookie tray.
Why You’ll Love It
- One dough for the crust and the topping.
- Gooey caramel and chocolate in the middle.
- Great for cookie trays and bake sales.
What You Need
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup packed brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter (melted)
- 1 1/2 cups semi-sweet chocolate chips
- 1 jar (12 oz) caramel sauce
- 3 tbsp all-purpose flour (for the caramel)
How to Make Easy Carmelitas
- Heat the oven to 350°F and line a 9×13 pan with parchment.
- Stir the flour, oats, brown sugar, baking soda and salt together. Stir in the melted butter until crumbly.
- Press half of the mixture into the pan. Bake for 10 minutes.
- Sprinkle the chocolate chips over the warm crust.
- Whisk the caramel sauce with the 3 tablespoons of flour and drizzle it over the chocolate. Crumble the rest of the oat mixture on top.
- Bake for 18 to 22 minutes, until golden. Cool completely before cutting.
Tips
- Cool them fully, even chill them, for clean bars.
- The flour in the caramel keeps it from running out.
- A pinch of flaky salt on top is very good.
Serving and Storing
Keep in a sealed container for 5 days. They freeze well for 3 months.
Frequently Asked Questions
Can I use caramel candies?
Yes. Melt 14 oz of unwrapped caramels with 1/3 cup cream instead of the sauce.
Quick oats?
They work, but the bars will be less chewy.
Can I add nuts?
Yes. Scatter 1/2 cup chopped pecans with the chocolate chips.
Easy Carmelitas
Buttery oat bars with a layer of chocolate chips and soft caramel in the middle. A classic bake-sale bar.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup packed brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter melted
- 1 1/2 cups semi-sweet chocolate chips
- 1 jar (12 oz) caramel sauce
- 3 tbsp all-purpose flour for the caramel
Instructions
- Heat the oven to 350°F and line a 9x13 pan with parchment.
- Stir the flour, oats, brown sugar, baking soda and salt together. Stir in the melted butter until crumbly.
- Press half of the mixture into the pan. Bake for 10 minutes.
- Sprinkle the chocolate chips over the warm crust.
- Whisk the caramel sauce with the 3 tablespoons of flour and drizzle it over the chocolate. Crumble the rest of the oat mixture on top.
- Bake for 18 to 22 minutes, until golden. Cool completely before cutting.
