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Indulgence meets simplicity in the delectable world of Carmelitas – a heavenly treat that perfectly marries gooey caramel, rich chocolate, and buttery oats. In this article, we’ll delve into the irresistible allure of Carmelitas, uncovering the secrets behind crafting these decadent bars that are sure to tantalize your taste buds and satisfy your sweet tooth. Whether you’re craving a luxurious dessert for a special occasion or simply seeking a delightful treat to brighten your day, this recipe promises to elevate your baking game to new heights. So, gather your ingredients and prepare to embark on a deliciously decadent journey with Carmelitas.

Carmelitas, with their layers of chewy caramel and chocolate sandwiched between a crumbly oat crust and topping, are a dessert lover’s dream come true. These bars strike the perfect balance between sweet and salty, creating a symphony of flavors and textures in every bite. As you sink your teeth into the soft, oaty layers and encounter the luscious caramel and chocolate center, you’ll understand why Carmelitas have become a timeless classic in the world of dessert bars. Whether served at potlucks, family gatherings, or as a delightful afternoon treat, these indulgent bars are guaranteed to leave a lasting impression. So, let’s dive into the decadence of Carmelitas and unlock the secrets to creating a dessert that’s as impressive as it is delicious.

Carmelitas 

Calling all fellow caramel and chocolate lovers, this Carmelitas recipe is just what you have been looking for! You will love the gooeyness of the caramel with the richness of the chocolate. It is a pretty easy dessert to make for any party or family gathering! After one bite, you will be in love! The hardest part of this recipe is waiting for the Carmelitas to cool off. 

If you love caramel you definitely want to add our chocolate caramel recipe and our caramel apple dip recipe as things to try next! 

What do you need to make Carmelitas?

• Brown sugar: Be sure to pack the brown sugar as tight as you are able. You will be happy you did.
• Pure vanilla extract: Adding pure vanilla to the crust mixture gives this dough a delicious flavor.    
• Almond extract (optional): Adding a touch of almond extract brings in a special flavor affinity with caramel and elevates the taste of the dough. 
• Unsalted butter: Be sure to melt the butter before adding to the brown sugar. 
• All-purpose flour: Flour and oats make a great crust for this decadent dessert. 
• Rolled oats: Use the old-fashioned rolled oats! This type of oat brings the perfect consistency to this dessert. Instant or quick oats will not give you the right consistency for this delicious dessert.
• Baking soda: Provides a rise to the crust. 

• Kosher salt: Salt helps balance the sweetness of this dessert. The shape of kosher salt gently salts foods and enhances their flavor, and has no iodine which can taste bitter. 
• Semi-sweet chocolate chips: Semi-sweet chocolate is a good balance of sweet and bitter chocolate. Dark chocolate would be excellent too. You could even experiment with bitter chocolate too. There is plenty of sweetness to balance the bitterness.  
• Caramel (caramel bits): For this recipe, we used Kraft Caramel Bits. You can use the individually wrapped squares. You can also use a high-quality caramel sauce that is rich and thick. Avoid runny caramel sauces.
• Heavy whipping cream: Combining heavy cream with melted caramel makes this dessert so rich! It provides a delicious creamy caramel texture. 

Ingredients

• 1 cup packed light brown sugar
• 1 teaspoon of pure vanilla extract
• ⅛ teaspoon pure almond extract (optional)
• 1 cup (2 sticks) unsalted butter (melted)
• 1 ½ cup all-purpose flour
• 1 ½ cup old fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 11 ounces of caramel (caramel bits)
• ¼ cup heavy whipping cream
• 1 ½ cups semi-sweet chocolate chips

How to Make Carmelitas 

• Prepare a 9 X 13 baking dish by lining it with parchment paper. Set the baking dish aside. Preheat the oven to 350º F.
• Then using a large mixing bowl, add 1 cup of brown sugar, 1 teaspoon of vanilla, ⅛ teaspoon almond extract, and 1 cup of melted butter. Using a hand mixer, blend on low until well combined. 

• Next, add 1 ½ cup of all-purpose flour, 1 ½ cup of rolled oats, 1 teaspoon of baking soda, ½ teaspoon of kosher salt. Blend until the mixture is well combined and formed into a crumbly dough. 

• Divide the dough into half portions. Then take the first portion of the dough and press it into the parchment-lined 9 x 13 baking pan. Bake the first portion of the dough for 10 minutes at 350º F. 
• As the dough is baking, prepare your caramel and heavy cream mixture by using a medium bowl to combine 11 ounces of caramel bits and ¼ cup of heavy whipping cream. Microwave for 2 minutes and then stir. Microwave the caramel mixture in additional 30-second increments until the mixture is melted, creamy and smooth. 

• Once the dough is removed from the oven after 10 minutes, sprinkle 1 ½ cup of semi-sweet chocolate chips evenly over the warm dough. 

• Next, drizzle the melted caramel mixture evenly over the chocolate chips. Leave a little caramel sauce to use for drizzle at the end!

• Finally, crumble the last half of the dough over the chocolate and caramel. Then place the carmelitas into the oven for 18 to 20 minutes or until golden brown. 

• Remove from the oven and drizzle the remaining caramel even;ly over the pan. Allow the carmelitas to cool. Once cooled for about 30 minutes you can put the pan in the refrigerator to accelerate the cooling process. Make sure the carmelitas are completely cool before cutting into portions! 
• Serve and enjoy!

Tips Tricks and FAQs

• If you prefer, you can omit the almond extract, however, we think you will love the elevated flavor that it adds to the dough as it pairs so well with the caramel flavor.
• Using parchment paper for this recipe is such a big help! You can also use aluminum foil if you do not have parchment paper. 
• You will want to be sure your Carmelitas are completely cool prior to cutting. This may take several hours. Cutting them too soon will result in very sticky hot caramel that is not firm yet. 
• You may refrigerate these after baking to speed up the cooling process to help firm up the caramel. 
• If you prefer, you can use caramel squares instead of caramel bits. You can also use a premade caramel sauce as long as it is a thick and creamy sauce. A runny caramel sauce would not be the best for this delicious dessert. 
• Instead of chocolate chips, you can use chocolate chunks. Chop them and sprinkle them instead of chips. Substituting dark chocolate will bring a nice balance to the sweetness of this recipe.

Storage

You will want to store your Carmelitas in an airtight container at room temperature. This typically lasts about 1 week. 

Can you freeze Carmelitas?

Yes, you can freeze carmelitas. You want to make sure they are completely cooled, then I would cut them and add them to a freezer-safe container. Separate each one with wax paper or parchment paper. These will store up to 3 months. 

When you are ready to enjoy thaw overnight on the counter. 

Can I use quick oats in Carmelitas?

No, you will want to stick with the traditional old-fashioned rolled oats. If you use quick oats it will add a different consistency to your dough. 

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