Carmelitas

Carmelitas… aka your new favorite addiction! These bars are stuffed with rich chocolate, gooey caramel, and a crunchy cookie base. They’re the perfect combination of salty and sweet and guaranteed to keep you coming back for more!

I’m not saying these Carmelitas are the BEST BARS EVER… but they’re pretty much the best bars ever. Because they’re stuffed with gooey caramel and bittersweet chocolate… AND they have a crunchy, buttery cookie base that’s literal perfection.

They’re the bars I’ve been craving for quite some time… the bars I actually can’t stop thinking about. And once you try them, you’ll know exactly why.

I’ve been working on perfecting them for a while now – adjusting the caramel to chocolate to cookie ratio, adding more vanilla and salt, using bittersweet vs. milk chocolate. All because I wanted to make these Carmelitas the best of the best.

And? These are them! The BEST EVER Carmelitas… a delicious combination of caramel and chocolate and cookie and oats… aka the bars of your dreams!

What You’ll Need For This Recipe

Flour – Flour is one of the main ingredients in the cookie base of these bars. I used all purpose flour (combined with baking soda) but you could definitely substitute a gluten free alternative.

Oats – Old fashioned oats are paired with the flour in equal parts to create the base. Be sure to use old fashioned (not instant or quick cooking) for the best texture.

Brown sugar – Brown sugar sweetens the cookie base, and using brown sugar instead of granulated sugar makes these bars softer, moister, and chewier. Feel free to reduce the sugar to 1/2 cup if you prefer.

Butter – Butter adds flavor, richness, moisture and structure to these bars. I used 3/4 cup unsalted butter. If you’re using salted, just reduce the added salt by 1/4 teaspoon.

Chocolate chips – Chocolate chips are an integral part of the filling and combine with the caramel sauce for a deliciously sweet, flavorful combo. I used 1 heaping cup of bittersweet chocolate chips, but milk chocolate chips or chocolate chunks work well, too.

Caramels – Soft caramels are the main ingredient in the caramel filling, and are combined with heavy cream and melted down into a thick, gooey sauce. I used 1 package (10.8 ounces) soft caramels.

Heavy cream – Heavy cream combines with the caramels to create the caramel sauce.

Vanilla – Vanilla extract adds depth of flavor to the caramel sauce. I used 2 teaspoons, but you can use more or less to taste.

Salt – Finally, a bit of kosher salt helps to balance out the sweetness in these bars. I used 1 teaspoon, divided between the base and the filling, but feel free to decrease it to 1/2 teaspoon if you prefer.

How To Make Carmelitas

Make the cookie base. In a large mixing bowl, combine the flour, oats, baking soda, melted butter, and 1/2 teaspoon salt. Mix thoroughly, then press half of it into an 8×8 inch baking pan lined with parchment paper. Bake at 350°F for 10 minutes.

Make the caramel sauce. While the base is baking, make the caramel sauce by combining unwrapped caramels, heavy cream, vanilla extract, and remaining salt. Heat over medium-low heat, stirring constantly, until completely melted and bubbly.

Assemble the bars. Spread chocolate chips evenly over the baked cookie base. Pour hot caramel sauce over the chocolate chips. Top with remaining cookie mixture, crumbled over the top.

Bake. Bake for an additional 15-20 minutes or until top is golden brown and edges are bubbling. Remove from oven.

Cool. Cool on a wire rack for at least 4 hours or overnight, until completely cooled. Cutting into them sooner will result in a gooey caramel mess! You can also refrigerate them for quicker cooling.

Storage Tips

Leftover bars can be stored in an airtight container at room temperature or in the refrigerator. For maximum freshness, bars should be eaten within 2 weeks.