Carmelitas Recipe

Gooey Carmelitas are decadent cookie bars layered with a buttery oat crust, rich caramel, and chocolate chips. Easy to make and always a crowd favorite, they're perfect for any occasion.

Course Cookies, Dessert

Cuisine American, Southern

Keyword carmelitas, carmelitas-recipe

Prep Time 15

Cook Time 40

Cooling time 4

Total Time 4 55

Servings servings

Calories 392kcal

Ingredients

Crust:
1 1/2 cup chopped pecans or walnuts divided use
2 cups all purpose flour
1 1/2 cup quick cooking oats not instant
1 cup packed light brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
Filling:
48 soft caramels, unwrapped i.e. Trader Joes Fleur de Sel Caramels
1/4 cup heavy cream
1 tsp pure vanilla extract
1 cup milk chocolate chips or semi sweet chocolate chips

Instructions

Preheat oven to 350°F. Line a 13x9-inch pan with heavy duty foil, leaving 1-2 inch overhang. Butter or spray with cooking spray on all sides. Set aside.
Crust: Use an electric mixer on low speed to combine flour, oats, baking soda, salt and softened butter. Mix just until crumbly. Add 1/2 cup pecans, mixing through until evenly distributed.
Divide crumb mixture in half, pressing one half firmly onto bottom of prepared pan. Place crust into the oven and bake for 10 minutes. (Place reserved crumb mixture in a baggie and into the fridge to keep chilled)
Caramels: Meanwhile, in a small saucepan, melt together caramels and heavy cream on low heat stirring until smooth. Remove from heat, add vanilla extract. Mix well.
Remove crust from oven, let cool for 10 minutes. Sprinkle crust with chocolate chips and pecans. Pour melted caramel sauce over chocolate chips.
Sprinkle reserved crumb topping over melted caramel and return pan to the oven baking for an additional 25-30 minutes or until lightly golden brown.
Remove pan from the oven and loosen the edges from sides. Cool in the pan completely before cutting.
Store chilled in the refrigerator or at room temperature in an airtight container for up to 5 days. Cool and freeze for up to 2 months.

Notes

Caramel -For the caramel layer, I typically use Trader Joe’s soft caramels that are similar to Werthers, because they melt beautifully and create a wonderfully smooth, creamy filling. Yes, you could use Werthers, soft caramels, too! If Trader Joe’s caramels aren't available in your area, the classic little square Kraft caramels work just as well and are easy to find in most grocery stores.
Kraft Caramels - You can use Kraft caramels for this recipe. When doing so, you'll need 42 caramels. Keep in mind that Kraft caramels tend to create a slightly chewie caramel layer. If you use them, allow the bars to rest at room temperature before serving so the caramel has time to soften. That little bit of patience will reward you with cleaner slices and the perfect gooey bite.
Chocolate - You can use semisweet chocolate chips, milk chocolate chips or dark chocolate chips.
Oatmeal - You can use steel cut oats in place of quick cooking oats. Don't use instant oats.
Chewy Texture - When using Kraft caramels, you can expect the Carmelitas to be more chewy in texture as that caramel sets more firmly as it cools. You should also let them stand at room temperature to soften a bit prior to serving.
Lining the Baking Pan - You can line the pan with heavy duty foil or parchment paper. Carmelitas are sticky, so either way it's important to grease the foil or parchment paper so they'll release more easily once set.
Nuts - While it's not classic to add pecans in the dry crumb mixture, I do prefer it. Pecans add to the texture that complements the gooey caramel so well. It's the perfect contrast of textures. You can omit them or use walnuts, instead.

Nutrition