Carmelitas

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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!

a stack of 3 carmelitas

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.

6 Carmelitas cut into squares

Carmelitas Ingredients & Substitutions

overhead photo of the labeled ingredients in this Carmelitas recipe
  • 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.
up close photo showing the inside of a Carmelita bar

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.

two photos showing how to make the caramel layer for Carmelitas

Then, transfer the caramel to a class measuring cup or bowl, and set it aside to cool slightly.

caramel layer in a bowl to make Carmelitas

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.

two photos showing how to make the oatmeal cookie layer for Carmelitas

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.

two photos showing how to make the oatmeal cookie layer for Carmelitas

Then, add the eggs and vanilla and beat on medium speed until the mixture is light and fluffy (about 1 minute).  

two photos showing how to make the oatmeal cookie layer for Carmelitas

Next, add the dry ingredient mixture and beat on low speed until just combined.

two photos showing how to make the oatmeal cookie layer for Carmelitas

Then, stir in the oatmeal on low speed until evenly distributed throughout the dough.

two photos showing how to make the oatmeal cookie layer for Carmelitas

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.

two photos showing the bottom crust of Carmelitas before and after baking

After 8 minutes, remove the pan from the oven and spread chocolate chips evenly over the bottom layer.

assembling Carmelitas, adding chocolate chips

Then, pour the caramel on top of the chocolate chips.

assembling Carmelitas - adding caramel layer

Then, sprinkle the rest of the cookie mixture on top of the caramel, carefully.

Carmelitas assembled in a baking dish before baking

Bake the Carmelitas for an additional 22-25 minutes, or until top is lightly browned and the bars are slightly jiggly.

Carmelitas in a baking dish after baking

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.

Carmelitas cut into 16 squares

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.

a stack of 2 Carmelitas, the top one with a bite taken out of it

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.

5 Carmelitas cut into squares

Carmelitas Recipe FAQS

Can I double this recipe?

Yes, you can easily double the recipe and bake it in a 9×13″ glass baking dish.

Can I use homemade caramel sauce?

Yes, you can use homemade caramel sauce instead of melting caramels with heavy cream.

a stack of 3 Carmelitas

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Carmelitas

Laura
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!
5 from 2 votes
Course cookies, Dessert
Cuisine American
Servings 16 Servings
Calories 324
Prep Time10 minutes
Cook Time30 minutes
Cooling1 hour
Total Time1 hour 40 minutes

Ingredients 
 

Caramel Filling*

Instructions 

  • Preheat oven to 350 degrees F. line an 9×9โ€ 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

*Caramel Filling:ย you can make this from scratch using this homemade caramel sauce recipe.ย 
Ingredient Substitution 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.
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.
ย 

Nutrition

Serving: 1Carmelita | Calories: 324kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 135mg | Fiber: 1g | Sugar: 36g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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