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This recipe from Carmelitas is a fabulous cookie bar that combines layers of buttery oats, gooey caramel and rich semi-sweet chocolate. With the perfect balance of sweetness and texture, these chocolate bars are a heavenly treat that will satisfy anyone with a sweet tooth.
Cookie bars are quick and easy to make, taste delicious and disappear in minutes! If you love making cookie bars, you must try more of my favorites like these Chocolate Chip Cookie Cheesecake Bars, these Tummy-Touching Peanut Butter Caramel Chocolate Chip Cookie Bars, or these Classic Salted Caramel Chocolate Chip Cookie Bars.
Easy Carmelitas Recipe
Have you tried Carmelita? ! This is one of the best cookie bars I’ve ever had. They are a granola bar or cookie bar consisting of layers of caramel, chocolate, and oats. The name “Carmelitas” comes from the word “caramel” due to the prominent caramelized layer in the recipe.
Because of their simplicity and ease of preparation, Carmelitas have become our go-to for dinners, parties, and family gatherings. They’re so easy to make and once you try them, you won’t be able to stop! But I will warn you that you should double the batch because these will disappear from your table in no time!
caramel ingredient
Combining the rich flavors of caramel, chocolate and buttery oats, these chocolate bars are sure to satisfy your sweet tooth. With just a few simple ingredients, you can create delightful desserts that will impress family and friends. Check the recipe card at the bottom of the post for exact measurements.
- caramel: Buy wrapped cubes and open them before melting.
- Heavy Cream: This makes the caramel sauce rich and creamy.
- butter: I used unsalted butter in this recipe.
- brown sugar: When you measure it, wrap your brown sugar.
- flour: This is the basis of cookie bars.
- oatmeal: I prefer to use rolled oats instead of instant oatmeal.
- baking soda: This helps with the use of the crust.
- semisweet chocolate chipss: I like to use semi-sweet chocolate chips because they balance out the flavors without being overly sweet.
How to Make Carmelitas
- Prepare: Preheat oven to 350°F. Grease an 8×8 pan (or you can line it with aluminum foil or parchment for easier removal).
- Mix together the caramel filling: In a mixing bowl, combine melted butter and brown sugar. Add flour, oats and baking soda. Mix until combined.
- Make then bake the crust: Divide cookie mixture in half, and pat half of mixture onto bottom of 8×8 pan. Bake for 10 minutes, then remove.
- Combine caramel: When baking, combine caramel and heavy cream and whisk until completely smooth. You can also melt caramel in the microwave. Stir every 30 seconds, being careful not to let it burn.
- Layered Caramel and Chocolate Chips: Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips, then crumble remaining cookie dough.
- To bake again: Return to oven and bake for 15-20 minutes, until lightly browned around the edges.
- Cool before cutting: Once out of the oven, let them cool completely and set the caramel. The caramel is like melted caramel right out of the oven and you want it to cool. You can put it in the freezer to speed up the cooling process if desired.
Tips and Variations
These Carmelitas are so easy to make and taste so good! Combined, it’s a one-of-a-kind, melt-in-your-mouth Carmelitas recipe that’s worth every calorie!
- caramel: A good quality caramel is best for these Carmelitas. I prefer to use individually wrapped Worthers caramels.
- Thin crust: For thinner crusts, you can use a 9×9 baking pan. You don’t need to double the recipe or add ingredients to a larger pan.
- Chocolate Chips: Milk chocolate chips would work great. If it’s too sweet, use semi-sweet or dark chocolate chips.
- parchment: The caramel will get sticky, which saves a lot of cleanup time.
- Cool completely: It is best to let the Carmelitas cool completely before cutting into cubes.
store leftovers
I’m not quite sure who kept the Carmelitas for a long time because every time we made them, they disappeared before I could take my hands off the plate! But if you have leftovers, here’s how you can store them:
- in the refrigerator: After cooling, Carmelitas can be stored in sealed container Store in a cool place for 5 to 7 days. If you like your Carmelita chilled, it will keep for 7 to 9 days in the refrigerator.
- in the refrigerator: Spread the carmelitas on parchment paper, then store them in an airtight container or ziplock bag and freeze for up to 1 month.
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Preheat oven to 350°F. Grease an 8×8 pan (or you can line it with aluminum foil or parchment for easier removal).
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In a mixing bowl, combine melted butter and brown sugar. Add flour, oats and baking soda. Mix until combined.
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Divide cookie mixture in half, and pat half of mixture onto bottom of 8×8 pan. Bake for 10 minutes, then remove.
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When baking, combine caramel and heavy cream and whisk until completely smooth. It can also be melted in the microwave, stirring every 30 seconds, being careful not to let it burn.
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Remove pan from oven and sprinkle crust with chocolate chips. Pour caramel mixture over chocolate chips, then crush remaining cookie dough on top.
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Return to oven and bake for 15-20 minutes, until lightly browned around the edges.
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Once out of the oven, let them cool completely and the caramel set. The caramel is like melted caramel right out of the oven and you want it to cool. You can put it in the freezer to speed up the cooling process if desired.
Originally published on June 27, 2013
supply: 8
calories653kcal (33%)carbohydrate81G (27%)protein7G (14%)fat35G (54%)Saturated fat20G (100%)cholesterol70mg (twenty three%)sodium401mg (17%)Potassium303mg (9%)fiber3G (12%)sugar54G (60%)Vitamin A778unit (16%)Vitamin C1mg (1%)calcium108mg (11%)iron3mg (17%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brand you use, your measurements, and the serving sizes for each family.