Introduction

These Ultimate Carmelitas are a decadent treat featuring a buttery oat crust, gooey caramel, and rich chocolate layers. Perfectly chewy and bursting with sweet flavors, they’re sure to satisfy any dessert craving.

The image shows a stack of four thick, square bars with visible layers of chewy oatmeal, dark chocolate chunks, and gooey caramel dripping down the sides. Each bar has a crumbly, golden oat layer on the top and bottom, sandwiching a middle layer of melted chocolate and soft caramel that oozes out, creating a sticky texture. The bars are placed on a flat white marbled surface with scattered crumbs and chocolate pieces around them. The overall look is rich and indulgent, with the caramel’s shiny, sticky texture contrasting with the rough, crumbly oatmeal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter, melted (1 1/2 sticks)
3/4 cup light brown sugar, packed
1 Tbsp vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats (do not use quick or instant)
1 tsp baking soda
1/2 tsp salt
35 squares soft caramel candies (about 10–11 oz; Werther’s Soft Caramels work well)
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

Step 1: Heat oven to 350°F (177°C). Line an 8×8-inch pan with foil, leaving an overhang to use as handles. Spray the foil well with cooking spray.
Step 2: In a large bowl, whisk together melted butter, brown sugar, and vanilla until smooth. Add flour, oats, baking soda, and salt. Use a spatula to stir until a thick, crumbly dough forms.
Step 3: Press about half of the oat mixture firmly into the prepared pan. Bake for 10 minutes to par-bake the crust.
Step 4: In a microwave-safe bowl, combine unwrapped caramel candies and heavy cream. Microwave in 60-second bursts, stirring well each time, until fully melted and smooth, about 4–5 minutes total. Alternatively, melt gently over low heat in a saucepan, stirring constantly.
Step 5: Remove the pan from the oven. Sprinkle chocolate chips evenly over the hot crust. Pour the melted caramel evenly over the chocolate chips. Crumble the remaining oat mixture over the top.
Step 6: Return the pan to the oven and bake for 15–18 minutes, until the edges are lightly browned and the caramel is gently bubbling.
Step 7: Place the pan on a wire rack and cool completely at room temperature for at least 4 hours, or overnight. Cooling fully is essential to prevent the caramel from running when sliced.
Step 8: Use the foil overhang to lift the Carmelitas from the pan. Slice and enjoy!

Tips & Variations

To avoid graininess, use whole-rolled oats rather than quick or instant oats for texture.
For a nutty touch, sprinkle chopped pecans or walnuts over the caramel layer before adding the remaining oat crumble.
If you prefer a saltier balance, lightly sprinkle sea salt flakes over the top after baking.
Using soft caramel candies specifically helps achieve a smooth, meltable caramel sauce.

Storage

Store Carmelitas in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep edges chewy, bring to room temperature before serving. They also freeze well — wrap tightly and thaw in the fridge before enjoying.

How to Serve

A square dessert bar with a crumbly golden brown top layer sits on a white marbled surface. The bar has a gooey caramel layer underneath, oozing slightly at the sides, and visible dark chocolate chips embedded near the bottom. Around the dessert bar, there are scattered pieces of caramel squares and chocolate chips. A silver spoon is placed next to the bar on the white marbled surface, holding some of the gooey caramel and crumbly bar pieces. Small drops and smears of caramel sauce add a sticky texture near the spoon and the bar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

An 8×8-inch pan is ideal for thickness and baking time. Using a larger or smaller pan will affect baking duration and bar thickness, so adjust time accordingly and watch for a bubbling caramel edge.

What if I can’t find soft caramel candies?

You can substitute with caramel bits or chews designed for melting, but be sure to adjust the melting time and monitor closely to prevent burning or separation.