Oatmeal Carmelita Bars
Back to work, back to school, and nothing says easy and portable quite like cookie bars. They are easy to make, and just as easy to wrap up and drop in a lunchbox (or lunch bag, depending on who is taking the treat). If you don’t have kids or don’t need to worry about packing a lunch, then all you need to worry about is that these are just plain fantastic. Nothing complicated here, yet the flavor definitely packs a serious punch. An oatmeal shortbread crust is topped with chocolate and chopped pecans, then a layer of caramel sauce, and then finished off with an oat crumb topping. Hello, heaven.
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A little over a year ago a reader, Joelle, emailed me to ask if I had a recipe for carmelita bars, as she had enjoyed one on a recent trip and was dying to recreate them at home. My apologies to Joelle that it has taken me this long to whip them up, but hopefully she feels that they were worth the wait! I know she mentioned that hers had walnuts, while I used pecans in these, but you could easily use either one interchangeably.
I am pretty much a sucker for anything that includes a crumb topping, and these are no exception. Chocolate, nuts, caramel, oats, crumb topping… life doesn’t get much better than that for someone who adores sweets!
One year ago: Oatmeal Muffins with Dates, Cranberries & Pecans
Oatmeal Carmelita Bars
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) butter, at room temperature
- 1½ cups (330 g) light brown sugar
- 2 cups (162 g) quick-cooking oats
- 14 ounces (396.89 g) caramel candies, unwrapped
- ½ cup (128 ml) evaporated milk
- 1 cup (180 g) semisweet chocolate chips
- 1 cup (99 g) chopped pecans
Instructions
- Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
- Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
- While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
- Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
- Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
- Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
- Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I did make these, and while they were delicious I think next time I will use a smaller pan than the 9×13 one. I like the bars a bit thicker in size. Or maybe double the filling in the next one. But they tasted like a really good shortbread crust with all the sweetness of the semi-sweet morsels and yummy caramel sauce!
I used a bag of the Kraft Caramel bits with heavy whipping cream…YUMOLICIOUS,!! 👍🏼👍🏼
For some unknown reason, everyone thought these bars were tasteless. I used a whole bag of Kraft caramels, finely chopped walnuts, and Hershey’s milk chocolate chips in my bars. I used unsalted butter, but 1/2 teaspoon of salt instead of a 1/4 teaspoon to boost up the flavor.
These are very tasty! Cut your squares small as they are quite rich! My stepmother always made these at Christmastime and I always loved them. Brought back that nostalgic feeling when I took a bite. Thank you for sharing your recipe.
First off, they have downsized the caramels bag. It is now 11 oz instead of 14 oz.
I found the bars to be a little too dry and crumbly but loved the ratio of caramel/choc to the oatmeal mixture and the caramel stays nice and soft. I will make again but next time add 1-2 TBL more softened butter to oatmeal mixture.
OMG Carmelita Bars !! If I made, then will always eat them! thank you so much for sharing this recipe :)
I tried Carmelita bars at Whole Foods for the first time this past weekend and they were amazing! I can’t WAIT to try this recipe! One question – I notice you say to use a baking dish, not baking pan? As most bar recipes call for a metal pan, I just wanted to be sure to use a glass dish in this case.
Hi Zena, You can use either a metal baking pan or a glass baking dish (like Pyrex) – both will work. Enjoy!
I tried these, and they were so yummy I’m featuring them on my blog tomorrow! Thanks for the super yummy recipe! :)
Just baked up a batch of these for church using 14 ounces of your Homemade Salted Caramel Sauce in place of the Kraft caramels and evaporated milk. To quote my husband, who snagged two on the way out the door, “oh my . . . oh, oh my . . . ” HIghly recommended substitution!
Thanks for sharing! But I have a big question. The time in the oven you suggested did not leave me a good result b/c the dough mixture was too light and didn’t seem “baked” completely. So I added more time (7 addt’l min) and that just made them too crunchy…Any suggestions?
Just like you, I first had these at Whole Foods and fell in love for them right away. My kids absolutely love them! I also tried the other recipe posted on youtube and the result was the same as with your recipe…not sure how to fix that. Thanks in advance!
Hi Khanum, Maybe try somewhere in the middle between the stated time and 7 extra minutes? Also make sure that your oven temperature is correct (you can purchase an oven thermometer for as little as $10).
Made these for a church picnic today and won 2nd place…SO delicious! Thanks for sharing the recipe :-)
The first time I ever tried a Carmelita was at Wholefoods in Fresno, CA! I fell in love with them and tried to find a recipe for them. Didnt have much luck with that until now! I just happened to stumble across your recipe today!!! Thank you soooo much!!!!