Carmelita Bars
Carmelita Bars are irresistibly rich, gooey, and packed with layers of chocolate and caramel bliss. They’re the ultimate treat to satisfy your sweet cravings or wow your family at your next get-together.
Do you love caramel? If so, next time, try these Salted Caramel Chocolate Bars, Caramel Apple Icebox Cake, or these Chocolate Caramel Cookies.
Table of contents
Why You’ll Love This Recipe
- Perfect for sharing! These crowd-pleasers are great for parties, picnics, or just as an after-dinner treat.
- Quick and easy to make! This recipe comes together in just under 30 minutes, making it perfect for those busy days when you need a fast yet indulgent dessert.
- Simple ingredients! Uses common pantry staples, so no extra trips to the store are necessary.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For those who love a buttery crumble, the combination of oats, brown sugar, and butter creates a heavenly base. Add in the rich layers of chocolate chips, a drizzle of melted caramel, and the crunch of pecans for a truly decadent dessert.
Variations
- Nut-Free Option: Skip the pecans for a nut-free version and substitute with toasted coconut for a chewy texture.
- Gluten-Free Version: Use gluten-free oats and a 1-to-1 gluten-free flour substitute to make this recipe celiac-friendly.
- Change The Chocolate: Use milk chocolate, dark chocolate or white chocolate instead of semi-sweet.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, mix the flour, oats, sugar, brown sugar, baking soda, salt, butter and vanilla until well combined.
- Divide the mixture in half and press half into the bottom of the baking pan in an even layer. Place in the oven and bake the bottom layer for 10 minutes.
- Immediately sprinkle the chocolate chips over the top of the crust when it comes out of the oven.
- n a small microwave safe bowl, melt the caramels and the heavy cream and whisk until smooth. Add in the vanilla and whisk. Pour over the top of the melted chocolate chips.
- Add the pecans to the remaining crust mixture and sprinkle it over the top of the caramel.
- Remove and let cool before slicing into bars.
Expert Tips
- Always line your baking pan with parchment paper. This makes it easy to remove the bars without any sticking.
- Chill before slicing. If the bars are too warm, the caramel may ooze, making it harder to get clean slices.
- Use real butter. It adds richness to the crust that margarine simply can’t replicate.
Frequently Asked Questions
Do you have questions about this carmelita bars recipe? Here are the answers to the most commonly asked questions.
Always use old-fashioned rolled oats for the best texture. Instant oats may alter the consistency of the crust.
Absolutely! Keep them in an airtight container at room temperature for up to three days, or refrigerate them for longer freshness.
Yes! Layer them with wax paper in an airtight container and freeze for up to three months. Thaw at room temperature before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Carmelita Bars
Equipment
- 8×8 baking dish
- large mixing bowl
- small bowl
Ingredients
- 1 cup flour
- 1 cup oats
- ¼ cup sugar
- ½ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter softened
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
Caramel
- 8 ounces caramels unwrapped
- ½ cup heavy cream
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Spray an 8×8 pan with nonstick cooking spray or line with parchment paper. Set aside.
- In a large bowl, mix the flour, oats, sugar, brown sugar, baking soda, salt, butter and vanilla until well combined.
- Divide the mixture in half and press half into the bottom of the baking pan in an even layer.
- Place in the oven and bake the bottom layer for 10 minutes.
- Immediately sprinkle the chocolate chips over the top of the crust when it comes out of the oven.
- In a small microwave safe bowl, melt the caramels and the heavy cream and whisk until smooth.
- Add in the vanilla and whisk. Pour over the top of the melted chocolate chips.
- Add the pecans to the remaining crust mixture and sprinkle it over the top of the caramel.
- Return the pan to the oven and bake for another 15-20 minutes, until the crust is golden brown.
- Remove and let cool before slicing into bars.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
