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Close up photo of a stack of three carmelitas on a teal plate.
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5 from 1 vote


Carmelitas sandwich a gooey chocolate and caramel center between an oatmeal-brown sugar crust for an easy dessert that everyone will devour! Prep this treat in just 15 minutes!
Prep Time15 mins
Cook Time25 mins
Cooling Time3 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 384kcal


  • 8X8-inch baking pan
  • Microwave safe bowl
  • Parchment paper
  • Pastry cutter
  • Measuring Cups
  • Measuring spoons



  • Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper and spray the parchment with nonstick spray. Set aside.
  • In a large microwave-safe bowl, melt the butter, then whisk in the brown sugar and vanilla extract.
    ¾ cup salted butter, ⅔ cup light brown sugar, 1 Tablespoon vanilla extract
  • Stir in the flour, oats, baking soda, and ¼ teaspoon salt until a crumble forms.
    1¼ cup all-purpose flour, 1¼ cup rolled oats or old fashioned oats, 1 teaspoon baking soda, ½ teaspoon salt
  • Add half of the oat mixture into the prepared baking pan and bake for 10 minutes.
  • While the oat mixture bakes, add the caramels, cream, and the remaining ¼ teaspoon of salt into a large microwave-safe bowl. Stir them together and microwave for 1 minute. Stir then heat again for 1 additional minute and stir until the mixture is smooth.
    40 chewy caramel squares, ⅓ cup heavy cream, ½ teaspoon salt
  • When the crust is finished baking, evenly sprinkle the chocolate chips over the top of it.
    1½ cup semi-sweet chocolate chips
  • Then pour the caramel sauce over the chocolate chips.
  • Next, sprinkle the caramel layer with the remaining crust mixture and use your hands to tap it down lightly.
  • Bake for another 15 minutes or until lightly browned.
  • Transfer the pan to a wire rack and then allow to cool completely before slicing.



  • The caramel will all run out if you try to slice the bars while hot. If you leave them at room temperature, you will probably have to allow them to set overnight. Or you may place the baking pan in the fridge for at least 3 hours.
  • How To Store: Keep these Carmelitas stored in an airtight container at room temperature and eat them within a week. You could also freeze them for up to 4 months.
  • Can I Use Instant Or Quick-Cooking Oats In This Recipe? The texture of these bars is much better if you stick to using rolled or old-fashioned oats.
  • Is This A Recipe That Can Be Easily Doubled? It sure is! The only difference would be to cook them in a 9×13 inch pan if you decide to double the recipe.
  • Can I Use Granulated Sugar Instead Of Light Brown Sugar? Yes, swapping out the brown sugar for white sugar should work just fine. I do however find that the brown sugar gives it more of a caramelly flavor.
  • Could I Just Use Caramel Sauce From A Jar Instead Of Making It? Caramel sauce from a jar is generally too thin to use. If you were able to find a really thick pre-made sauce then you could certainly try it!
  • What Kind Of Caramels Did You Use? I used Kraft caramels, the ones that are wrapped in clear plastic. 


Calories: 384kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 285mg | Potassium: 202mg | Fiber: 2g | Sugar: 32g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg