Carmelita Chocolate Caramel Bars

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Carmelitas are the ultimate chocolate caramel bars! They’re gooey, chewy, and bursting with caramel and chocolate flavor, all surrounded by chewy oatmeal! Top it off with some ice cream for the ultimate dessert bar!

Why We Love This Carmelitas Recipe

These chocolate and caramel oatmeal bars, also known as Carmeltias, have got to be the gooiest bars I’ve ever had! They can be quite messy to eat, but I certainly don’t mind since they’re full of all of my favorite things! 

The oats give them some structure, but they can still be quite challenging to cut. Just pop them in the freezer to harden them and make them easier to manage, and then, warm them up in the microwave. Slap a dollop of vanilla ice cream on top to complete the treat!

The ice cream complements the richness of flavor and creates the ultimate dessert – heaven on a plate! 

carmeltia Chocolate Caramel bars stacked on top of each other with parchment paper between

Ingredients to Make These Carmelita Chocolate Caramel Bars

Oatmeal Crust: All you’ll need is butter, brown sugar, old-fashioned oats, flour, baking soda, and vanilla

Then, instead of making your own caramel from scratch, we’ll use pre-made caramels and just melt them together with a little bit of salt and whole milk (or cream)

Finally, everything will be topped with chocolate chips!

How to Make These Chocolate Caramel Bars

Step 1: Preheat and Prep

Preheat your oven to 350 degrees F and line an 8×8 baking pan with foil. Coat the foil with butter or cooking spray. 

Step 2: Combine Oatmeal Mixture

In a medium-sized bowl, combine melted butter, brown sugar, rolled oats, flour, baking soda, and vanilla. 

Step 3: Bake

Spread ½ of this oat mixture in the bottom of your prepared pan. Bake this bottom crust for 10 minutes. 

Step 4: Melt Caramel

While that oat crust is baking, melt the caramels with salt and milk (or cream) in a medium-sized saucepan over medium heat, stirring frequently. 

Step 5: Compile the Bars

Remove the crust from the oven and sprinkle it with chocolate chips, then top with caramel. Carefully top the caramel with the remaining oat mixture. 

Step 6: Bake Again

Bake the bars for 15 minutes. 

Step 7: Cool and Cut

Cool the bars completely before cutting them into bars. I froze the bars after they were cooled to help them cut and come out of the pan easier. Top with ice cream and enjoy! 

FAQs

How do I melt the caramel?

Keep stirring and keep the heat stable on medium heat! You can also do this in the microwave by heating it on high in 30-second increments and stirring each time until it’s your desired consistency. 

How do I store my chocolate caramel carmelitas?

Store them in the refrigerator, covered, for about a week. You can also keep them in the freezer for a little bit before cutting them into bars and reheating them to serve. 

Why freeze chocolate caramel bars?

Caramel is so hard to cut! It’s so gooey! If you freeze it then it’s easier to cut because it’s still malleable (caramel doesn’t freeze solidly) but not completely sticky and messy. 

More Caramel Recipes To Try

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Chocolate Caramel Oatmeal Bars

Carmelita Chocolate Caramel Bars

Course: Dessert
Servings: 12 -16
Author: Malinda
Print Recipe Save Recipe

Ingredients

  • 3/4 c butter melted
  • 3/4 c packed brown sugar
  • 1 1/2 c old fashioned oats
  • 1/2 c flour
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 c chocolate chips
  • 1 11 oz pkg caramels
  • pinch of salt
  • 1/3 c whole milk or cream

Instructions

  • Preheat oven to 350 degrees F.
  • Line an 8×8 inch baking pan with foil and coat with butter or cooking spray.
  • In a medium bowl combine melted butter, brown sugar, rolled oats, flour, baking soda and vanilla.
  • Spread 1/2 of the oat mixture in the bottom of the prepared pan.
  • Bake for 10 minutes.
  • While that is baking melt caramels with salt and milk in a medium saucepan over medium heat stirring very frequently.
  • Remove crust from oven and sprinkle with chocolate chips and top with caramel.
  • Carefully top the caramel with the remaining oat mixture.
  • Bake for 15 minutes.
  • Cool completely before cutting into bars. I froze the bars after they were cooled to help them cut and come out of the pan easier.
  • Store in the refrigerator.

Notes

Recipe adapted from Averie Cooks

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