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Three stacked oatmeal bars filled with gooey caramel and chocolate chips, with an additional bar leaning against the stack. The texture appears crumbly and rich, with golden brown edges and visible oats.
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Carmelitas Cookie Bars

Carmelitas are the kind of dessert bar that disappear fast anytime I make them. They have a buttery oatmeal cookie crust and topping with a gooey caramel center loaded with melted chocolate chips. They’re soft, chewy, a little crispy around the edges, and completely irresistible.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 24 bars
Author: Melissa Griffiths

Ingredients

Crust and Topping

  • 2 cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 2 cups firmly packed brown sugar
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1⅓ cups butter melted

Filling

  • 1½ 11-ounce bags Kraft caramels, unwrapped
  • ½ cup evaporated milk
  • ¼ cup heavy cream
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F.
  • Line a 9x13-inch baking pan with aluminum foil, leaving a couple inches of overhang on each side for easy removal later. Spray the foil with nonstick cooking spray.
  • In a large bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
  • Add the melted butter and mix until everything is evenly combined.
  • Press half of the oat mixture into the bottom of the prepared pan.
  • Bake for 10 minutes, then remove the pan from the oven while keeping the oven on.
  • While the crust bakes, add the caramels, evaporated milk, and heavy cream to a saucepan over low heat. Stir frequently until the caramels are fully melted and smooth.
  • Sprinkle the chocolate chips evenly over the baked crust.
  • Pour the melted caramel mixture evenly over the chocolate chips.
  • Crumble the remaining oat mixture evenly over the top.
  • Return the pan to the oven and bake for an additional 15 minutes.
  • Let the bars cool completely in the pan before lifting them out with the foil and slicing into bars.

Notes

  • Let the bars cool completely before cutting. The caramel layer needs time to set or the bars will fall apart when sliced.
  • For cleaner cuts, chill the bars for 30–60 minutes before slicing.
  • Nonstick foil works especially well for this recipe and makes cleanup much easier.
  • You can substitute soft caramel bits for unwrapped caramels to save time.
  • These bars are rich, so smaller squares are usually perfect for serving.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a slightly firmer texture.
  • Carmelitas freeze very well. Wrap tightly and freeze for up to 2 months.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 166mg | Fiber: 2g | Sugar: 24g | Vitamin A: 372IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg

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