Carmelita Bars: How to Make Them at Home

Carmelita bars are made by combining oatmeal cookie with a candy bar and caramel sauce. They consist of a buttery oat base, a layer of melted chocolate and delicious caramel, and are topped with a crispy oat crust. Once you know the steps, you can make carmelita bars at home using basic ingredients you probably already have in your kitchen and a 9×13-inch baking pan.

What Are Carmelita Bars?

Carmelita bars are layered oatmeal bars with chocolate and caramel in the middle. They go by other names, like caramel oatmeal bars or oatmeal caramelitas, but the idea is the same. One oat mixture serves as both the bottom crust and the crumb topping, so there’s only one dough to make.

They’re popular at bake sales, potlucks, and holiday cookie trays because they’re rich and easy to make in a big batch. They’re also a good fit for bakers who want something impressive without piping, chilling dough, or tempering anything.

Ingredients for Carmelita Bars

For the oatmeal crust and topping:

• 1½ cups all-purpose flour
• 1½ cups quick-cooking oats (old-fashioned oats also work)
• 1 cup packed brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, melted

For the filling:

• 1 cup semi-sweet chocolate chips
• 1 jar (about 12 oz) caramel sauce or ice cream topping
• 3 tablespoons all-purpose flour

Using caramel sauce with a little flour keeps the filling from running out of the bars. If you’d rather use unwrapped caramel candies, melt about 30 of them with ⅓ cup of heavy cream and stir in the flour.

How to Make Carmelita Bars

Preheat the oven to 350°F (175°C) and line a 9 x 13-inch baking pan with parchment paper, leaving some overhanging so you can lift the bars later.

Prepare the Oatmeal Crust

Whisk together the flour, oats, brown sugar, baking soda, and salt in a large bowl. Pour in the melted butter and stir until the mixture looks like wet, clumpy sand. Press a little more than half of it into the bottom of the pan in an even layer. Bake for 10 minutes, until the crust is set and just starting to turn golden.

Add the Chocolate and Caramel

Take the crust out of the oven and sprinkle the chocolate chips evenly over the top. The heat from the crust will start to soften the chocolate. Whisk the caramel sauce and 3 tablespoons of flour together in a small bowl until smooth, then drizzle it over the chocolate. Spread it gently toward the edges with a spatula.

Add the Topping and Bake the Carmelita Bars

Crumble the remaining oat mixture over the caramel, leaving some gaps so the filling can bubble through. Bake for 15 to 20 minutes, until the topping is golden and the caramel is bubbling at the edges. Leave the pan to cool on a wire rack for at least an hour, then refrigerate it for 30 minutes before cutting.

Tips for Making the Best Carmelita Bars

• Don’t skip the pre-baking stage. Baking the bottom layer first prevents it from becoming soggy under the caramel.
• Press the dough firmly. Use the bottom of a measuring cup to create a firm, even base that holds its shape when cut.
• Add the flour to the caramel. It thickens the filling so it sets into a soft, sliceable layer instead of running everywhere.
• Let them cool completely. Warm carmelita bars will fall apart. Patience gives you clean squares.
• Use a sharp knife and wipe it between each cut. Caramel sticks to the blade, so a quick wipe gives you neater edges.
• Add a pinch of flaky salt on top if you like the sweet-and-salty combination.

How to Store Carmelita Bars

Store the caramelita bars in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking. For a firmer texture and longer shelf life, refrigerate for up to a week. Let them sit at room temperature for 10 to 15 minutes before serving.

Frequently Asked Questions About Carmelita Bars

Can I Make Carmelita Bars Ahead of Time?

Yes. They taste just as good the next day, and the flavors settle in overnight. Bake and cool them completely, then cover the pan tightly and refrigerate. Slice them the day you serve them, or just before, for the cleanest cuts.

Can I Freeze Carmelita Bars?

Yes. Slice the bars, wrap each one individually or layer them with parchment in a freezer-safe container, and freeze for up to 3 months. Thaw them overnight in the refrigerator or for about 30 minutes on the counter.

How Do I Keep Carmelita Bars Soft and Gooey?

Don’t overbake them. Pull the pan when the topping is golden and the caramel is just bubbling. They firm up a lot as they cool, so slightly underdone in the oven is the right target. Storing them at room temperature in an airtight container also keeps the caramel softer than refrigerating does.

Final Thoughts on Carmelita Bars

Carmelita bars are an easy-to-make cake that looks like it’s made from biscuit pieces, and tastes like you put in a lot more effort than you actually did. You get a chewy oat base, melted chocolate, and a gooey caramel center. Make a pan for your next gathering, or keep a stash in the freezer for when a craving hits.

Try one of my other bar recipe, like my Pecan Pie Bars