Name: Carmelitas Recipe
Prep time: 130 min
Cook time: 25 min
Total time: 155 min
Ingredients: 11 ounces Kraft Caramel Bits ( (or wrapped caramel squares)); ½ cup heavy whipping cream; ¾ cup butter (melted); 1 cup brown sugar; 1 cup oats; 1 cup flour; 12 ounces milk chocolate chip (1 package, (or semi sweet))

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My roommate gave me this recipe, and I think they are my new favorite dessert. They were so easy to make, and they taste phenomenal.

These Carmelitas are gooey, yet stay together. They are a quick dessert for when you are in a pinch.

Whenever we take these gooey and delicious Carmelitas to a party, they are the first to go. So we are warning you now, you might as well make a double batch. They go quickly.

And you can see why, a crunchy streusel like topping, with caramel and chocolate oozing out the sides. These Carmelitas do not disappoint!

Recipe Ingredient Notes

To make Carmelitas, you will need the following ingredients:

Caramel Bits or Wrapped Caramels
Heavy Whipping Cream
Butter
Brown Sugar
Oats
Flour
Milk Chocolate Chips

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A closeup shot of a stack of three caramel oat bars with gooey caramel and chocolate layers sits on a white plate.

How to make Carmelitas

In a small saucepan combine the caramel and the heavy whipping cream.
Place over low heat and stir until smooth and fully combined.
Set smooth caramel aside.
In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
Spray an 8×8 inch pan, and press half of the crust mixture into the bottom of the pan.
Bake the crust at 350℉ for 10 minutes.
Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
Spread the warm caramel over the chocolate chip layer.
Then, sprinkle the remaining crust dough over the caramel.
Bake in oven at 350℉, for 15 minutes.
Let cool, or place in fridge for 2-4 hours or until fully cooled.

Storage Suggestions

If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:

Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.

Do I Have to Wait for them to Cool?

You will want them to cool slightly because the hot chocolate and caramel may burn your mouth. But these are amazing when warm.

A benefit of cooling the bars is that it gives them a chance to set a little bit. The caramel and chocolate won’t be quite so gooey and the bars will be able to hold their form better.

Can I double the Carmelitas?

Yes! And we recommend you do, especially if you plan on sharing them.

To double the recipe, simply double all ingredients and use a 9 x 13 pan instead of an 8 x 8. The cook time should be similar, but adjust a few minutes either way until golden brown.
Tasty Tips:

We know you’ll love these Carmelitas. Consider some of these tasty tips to make them top notch.

These silicone spatulas are awesome for this step
Add chopped nuts – we like pecans.
Serve with a glass of milk.
Quick oats or regular oats – they both work great.

Enjoy More Delicious Bar Recipes

There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.

A stack of three caramel oat bars with gooey caramel and chocolate layers sits on a white plate.

Carmelitas Recipe

4.54 from 13 votes

These Gooey Carmelitas are a family favorite! They are a quick dessert for when you are in a pinch, and if you love caramel and chocolate!

8 Servings

Prep Time 2 10

Cook Time 25

Total Time 2 35

Save Print Review Pin

Ingredients

▢ 11 ounces Kraft Caramel Bits, (or wrapped caramel squares)
▢ ½ cup heavy whipping cream
▢ ¾ cup butter, melted
▢ 1 cup brown sugar
▢ 1 cup oats
▢ 1 cup flour
▢ 12 ounces milk chocolate chip, 1 package, (or semi sweet)

Equipment

Instructions

In a small saucepan combine the caramel and the heavy whipping cream.
Place over low heat and stir until smooth and fully combined.
Set smooth caramel aside.
In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
Spray an 8×8 inch pan, and press half of the crust mixture into the bottom of the pan.
Bake the crust at 350℉ for 10 minutes.
Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
Spread the warm caramel over the chocolate chip layer.
Then, sprinkle the remaining crust dough over the caramel.
Bake in oven at 350℉, for 15 minutes.
Let cool, or place in fridge for 2-4 hours or until fully cooled.

Notes

These taste even better with chopped nuts – we like pecans.

Nutrition

Calories: 622 kcal · Carbohydrates: 71 g · Protein: 4 g · Fat: 36 g · Saturated Fat: 23 g · Trans Fat: 1 g · Cholesterol: 107 mg · Sodium: 219 mg · Potassium: 126 mg · Fiber: 1 g · Sugar: 52 g · Vitamin A: 1200 IU · Vitamin C: 1 mg · Calcium: 58 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Laura ~ Raise Your Garden says:

It’s funny how roommate recipes over the years become some of the best! Who doesn’t love caramel and choc?

Liz says:

Wow – fattening, but so good.

Tara says:

We love these! I’ve been making them for years, but our recipe is a little different because we use the caramel ice cream topping. One jar mixed with 1 tbsp of flour. These always go really fast and are best when served warm!

tammy says:

I’ve been making this recipe for years and it’s always a favorite whenever I take it places. You can also use a jar of caramel ice cream topping instead of caramels and cream to speed things up, and add walnuts/pecans.

AnnMarie says:

Wow! Two of my most favorite flavors together. I have been baking forever but have never made Carmelita’s. Pinned!

Mary Catherine says:

Mine looks nothing like this. Everything melted up into the top. Disappointing.

Cherri Makasian says:

Can I substitute caramel in liquid form ? If so will I add cream and heat ?? I bought a wonderful jar of caramel from England that I’ve been waiting to use . If I can substitute how many ounces should I use? Also if a use Lindt chocolate bar will that work if I chop up? Thank you for the help!!!!

Cyd says:

The caramel bits have only 1/2 cup of heavy cream added. So it’s still quite thick. I’m not sure how thick your caramel is from England. It would need to be a lot thicker than caramel ice cream topping (if that helps). As far as the Lindt chocolate bar, that sounds amazing!

Marcia says:

Do you use instant oats or regular oats?

Cyd says:

We have used both in this recipe.

Kathy Barth says:

I have made these twice now. First time with the oats (I do not like using oats in cookies) and the second I replaced the oats with almond flour. My grandson gave them an A+

Cyd says:

Hi Kathy. We are so glad your grandson love our Carmelitas. They are a family favorite and often show up at family dinners! Have a terrific week and thanks so much for checking out SixSistersStuff for recipes.

Claudine Mizell says:

These sound delicious, can’t wait to try the recipe

Cyd says:

Hi Claudine. You’ll love these Carmelitas. We had them at a family party just a few weeks ago. Thanks for stopping by Six Sisters and have a great week.

Macey Claeys says:

If I prepared these a day early and kept them in the fridge, would they be ok? Or better to serve immediately following the fridge time?

Cyd says:

You can totally make them a day ahead and keep them in the fridge. You can let them set out for about an hour before serving, or serve them cold straight from the fridge.

Nicole says:

Me too. 🙁

Lynn says:

Can someone tell me how much of each ingredient to use? The recipe I’m looking at says what I need but not how much.

Michelle M says:

I wonder if I added shredded coconut if it would taste like a Samoa Girl Scout Cookie? Would you suggest adding it to the crust or to the chocolate chip layer?

Karen Wyld says:

On my computer, I just scrolled down farther on the page and the recipe with all ingredient measurements was there. I think that should help you too. It is located below the picture of the Copycat Cooking.

Cyd says:

Coconut would be delicious in Carmelitas. Maybe in with the chocolate or caramel.

Cyd says:

You need to scroll down further in the recipe post and all of the ingredients and instructions are there.

Aubree Rose says:

Fantastic! I will use milk chocolate next time, I used semisweet as that is what I had in hand. Yum! I used to make these a lot, but had forgotten about them! Thanks for sharing!

Kelly says:

These were an epic fail for me. If you look at other recipes for carmelitas they call for half the amount of chocolate chips and less brown sugar. I actually did half the amount of chocolate and it still didn’t work. I think it had way too much caramel. I wasn’t using kraft caramels but melted 11oz of Peters caramel. I would think 11oz is 11oz no matter what caramel is used. But I think it was way too much caramel! It came out like a pan of caramel soup😀

Cyd says:

I’m so sorry Kelly. I have only used Kraft caramels. But like you said, I’m not sure if that is really different. We had these over Mother’s day and no problems.

Rachel says:

I was wondering if the caramel layer could be replaced with toffee bits, for a different variation.

Cyd says:

Hi Rachel. We have not replaced the caramel layer with toffee, but if your toffee is close to the same texture as caramel, I’m sure it will be wonderful. Let us know how they turn out!!

Cami says:

Can you substitute anything for Oats? Ewww.

Anna says:

Ours was a goopy mess, just like a few other reviewers said. Weird. Maybe it needs double the flour? Triple?

Sharon Carr says:

I don’t understand the low ratings. I’ve made these many times and the turn out great.

Meghan G says:

This a favorite in our home and for family gatherings! I have never had an issue with them not turning out right. I usually use semisweet chocolate chips…it’s my preference!

Averiana says:

I used homemade caramel and it won’t set at all☹️

Momma Cyd says:

We don’t use homemade caramel. We make these with Kraft Caramels. This could explain why they are not setting up.

Holly Barnhart says:

These are so yummy! My family just devours them every time I make them! 😋

Momma Cyd says:

So glad to hear that your family loves them! They are some of our favorites too!

Kerry O says:

Thank you for this! As I struggled to unwrap the bag of caramels I was wondering about that option.

Haley B. says:

A favorite amongst our household! Delish!

Kathy says:

Loved this recipe! It was super easy and really yummy! I did have to go five more minutes on the crust part but all ovens are different so I think that’s all it was, the recipe and directions were perfect and this will definitely be on my favorites list going forward!

Doris says:

How would you incorporate the pecans in this recipe and how much

Bobbi @ Six Sisters says:

I would add pecans to the reserved half of the crust mixture and sprinkle it on top before baking. I would try half a cup of chopped pecans to start. You could add more or less to taste. I hope this helps!

Sherrie Lynn says:

Very easy to make and taste delicious!

Join The Discussion

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Laura ~ Raise Your Garden says:

It’s funny how roommate recipes over the years become some of the best! Who doesn’t love caramel and choc?
Liz says:

Wow – fattening, but so good.
Tara says:

We love these! I’ve been making them for years, but our recipe is a little different because we use the caramel ice cream topping. One jar mixed with 1 tbsp of flour. These always go really fast and are best when served warm!
tammy says:

I’ve been making this recipe for years and it’s always a favorite whenever I take it places. You can also use a jar of caramel ice cream topping instead of caramels and cream to speed things up, and add walnuts/pecans.
AnnMarie says:

Wow! Two of my most favorite flavors together. I have been baking forever but have never made Carmelita’s. Pinned!
Mary Catherine says:

Mine looks nothing like this. Everything melted up into the top. Disappointing.
Cherri Makasian says:

Can I substitute caramel in liquid form ? If so will I add cream and heat ?? I bought a wonderful jar of caramel from England that I’ve been waiting to use . If I can substitute how many ounces should I use? Also if a use Lindt chocolate bar will that work if I chop up? Thank you for the help!!!!
Cyd says:

The caramel bits have only 1/2 cup of heavy cream added. So it’s still quite thick. I’m not sure how thick your caramel is from England. It would need to be a lot thicker than caramel ice cream topping (if that helps). As far as the Lindt chocolate bar, that sounds amazing!
Marcia says:

Do you use instant oats or regular oats?
Cyd says:

We have used both in this recipe.
Kathy Barth says:

I have made these twice now. First time with the oats (I do not like using oats in cookies) and the second I replaced the oats with almond flour. My grandson gave them an A+
Cyd says:

Hi Kathy. We are so glad your grandson love our Carmelitas. They are a family favorite and often show up at family dinners! Have a terrific week and thanks so much for checking out SixSistersStuff for recipes.
Claudine Mizell says:

These sound delicious, can’t wait to try the recipe
Cyd says:

Hi Claudine. You’ll love these Carmelitas. We had them at a family party just a few weeks ago. Thanks for stopping by Six Sisters and have a great week.
Macey Claeys says:

If I prepared these a day early and kept them in the fridge, would they be ok? Or better to serve immediately following the fridge time?
Cyd says:

You can totally make them a day ahead and keep them in the fridge. You can let them set out for about an hour before serving, or serve them cold straight from the fridge.
Nicole says:

Me too. 🙁
Lynn says:

Can someone tell me how much of each ingredient to use? The recipe I’m looking at says what I need but not how much.
Michelle M says:

I wonder if I added shredded coconut if it would taste like a Samoa Girl Scout Cookie? Would you suggest adding it to the crust or to the chocolate chip layer?
Karen Wyld says:

On my computer, I just scrolled down farther on the page and the recipe with all ingredient measurements was there. I think that should help you too. It is located below the picture of the Copycat Cooking.
Cyd says:

Coconut would be delicious in Carmelitas. Maybe in with the chocolate or caramel.
Cyd says:

You need to scroll down further in the recipe post and all of the ingredients and instructions are there.
Aubree Rose says:

Fantastic! I will use milk chocolate next time, I used semisweet as that is what I had in hand. Yum! I used to make these a lot, but had forgotten about them! Thanks for sharing!
Kelly says:

These were an epic fail for me. If you look at other recipes for carmelitas they call for half the amount of chocolate chips and less brown sugar. I actually did half the amount of chocolate and it still didn’t work. I think it had way too much caramel. I wasn’t using kraft caramels but melted 11oz of Peters caramel. I would think 11oz is 11oz no matter what caramel is used. But I think it was way too much caramel! It came out like a pan of caramel soup😀
Cyd says:

I’m so sorry Kelly. I have only used Kraft caramels. But like you said, I’m not sure if that is really different. We had these over Mother’s day and no problems.
Rachel says:

I was wondering if the caramel layer could be replaced with toffee bits, for a different variation.
Cyd says:

Hi Rachel. We have not replaced the caramel layer with toffee, but if your toffee is close to the same texture as caramel, I’m sure it will be wonderful. Let us know how they turn out!!
Cami says:

Can you substitute anything for Oats? Ewww.
Anna says:

Ours was a goopy mess, just like a few other reviewers said. Weird. Maybe it needs double the flour? Triple?
Sharon Carr says:

I don’t understand the low ratings. I’ve made these many times and the turn out great.
Meghan G says:

This a favorite in our home and for family gatherings! I have never had an issue with them not turning out right. I usually use semisweet chocolate chips…it’s my preference!
Averiana says:

I used homemade caramel and it won’t set at all☹️
Momma Cyd says:

We don’t use homemade caramel. We make these with Kraft Caramels. This could explain why they are not setting up.
Holly Barnhart says:

These are so yummy! My family just devours them every time I make them! 😋
Momma Cyd says:

So glad to hear that your family loves them! They are some of our favorites too!
Kerry O says:

Thank you for this! As I struggled to unwrap the bag of caramels I was wondering about that option.
Haley B. says:

A favorite amongst our household! Delish!
Kathy says:

Loved this recipe! It was super easy and really yummy! I did have to go five more minutes on the crust part but all ovens are different so I think that’s all it was, the recipe and directions were perfect and this will definitely be on my favorites list going forward!
Doris says:

How would you incorporate the pecans in this recipe and how much
Bobbi @ Six Sisters says:

I would add pecans to the reserved half of the crust mixture and sprinkle it on top before baking. I would try half a cup of chopped pecans to start. You could add more or less to taste. I hope this helps!
Sherrie Lynn says:

Very easy to make and taste delicious!