The Ultimate Carmelitas Recipe (Gooey Caramel Oat Bars!)
Your Ingredient List for Ooey-Gooey Perfection. Chewy oatmeal cookie crust, a molten caramel layer, and semi-sweet chocolate—these Carmelitas are rich, gooey, and totally irresistible.
Equipment
- 8x8-inch Baking Pan
- Aluminum foil (for sling)
- Nonstick cooking spray
- Large Mixing Bowl
- Whisk & spatula
- Microwave-safe bowl or saucepan
- Measuring Cups & Spoons
- Wire rack
- Sharp knife for slicing
Ingredients
For the Chewy Oat Crust & Crumble
- 3/4 cup unsalted butter, melted 1 1/2 sticks; base for rich, buttery crust
- 3/4 cup light brown sugar, packed deep molasses flavor; chewy texture
- 1 Tbsp vanilla extract warm, aromatic flavor
- 1 cup all-purpose flour structure for the crust
- 1 cup whole-rolled old fashioned oats do not use quick or instant
- 1 tsp baking soda light lift
- 1/2 tsp salt balances sweetness
For the Gooey Caramel-Chocolate Filling
- 35 squares soft caramel candies about 10–11 oz; Werther’s Soft Caramels work well
- 1/2 cup heavy cream to melt caramels into silky sauce
- 1 cup semi-sweet chocolate chips rich chocolate layer
Instructions
- Prep & preheat: Heat oven to 350°F (177°C). Line an 8×8-inch pan with foil, leaving overhang as handles. Spray foil well with cooking spray.
- Make oat mixture: In a large bowl, whisk melted butter, brown sugar, and vanilla until smooth. Add flour, oats, baking soda, and salt; switch to a spatula and stir until a thick, crumbly dough forms.
- Par-bake crust: Press about half of the oat mixture firmly into the pan. Bake 10 minutes.
- Melt caramel: In a microwave-safe bowl, combine unwrapped caramels and heavy cream. Microwave in 60-second bursts, stirring well each time, until fully melted and smooth (about 4–5 minutes total). Or melt gently in a saucepan over low heat, stirring constantly.
- Layer: Remove pan from oven. Sprinkle chocolate chips evenly over hot crust. Pour melted caramel evenly over chocolate. Crumble remaining oat mixture over the top.
- Bake again: Return to oven and bake 15–18 minutes, until edges are lightly browned and caramel is gently bubbling.
- Cool completely (non-negotiable): Place pan on a wire rack and cool at room temperature at least 4 hours (or overnight) before lifting out by the foil and slicing. Cutting too soon will cause the caramel to run.
Notes
Slicing success: Use the foil sling to lift the slab out, then cut with a sharp knife. For extra neat edges, chill 20 minutes before slicing, then let bars come back to room temp for best chew.