There is something irresistible about warm caramel and melting chocolate weaving through nutty oats, the kitchen full of a buttered, toasted aroma that draws everyone to the counter. These Carmelitas, caramel chocolate oatmeal bars, are the kind of treat you make when you want to share comfort, whether for a lazy weekend brunch, an afternoon coffee break, or wrapped up as a homemade gift. The sticky caramel ribbon and the chewy oat crust make every bite satisfying, and they keep well, so you can savor that sweet, chewy contrast for days.
What Makes This Special
These Carmelitas stand out because they balance textures and flavors in a simple, old fashioned way. The base is oat forward, giving a hearty chew and a light nutty note, while the caramel adds deep, buttery sweetness and the chocolate chips bring melty richness. Together they create a dessert that feels both rustic and indulgent.
The bars are easy to assemble, and the assembly is forgiving. If you are looking for a dessert that travels well, holds up at a potluck, or brightens a weekday lunchbox, this hits every mark. Warm them for a gooey center, or enjoy them cooled for cleaner slices, either way they satisfy a cookie craving with less fuss than individual drop cookies.
- Chewy oats meet gooey caramel and chocolate
- Quick to put together, crowd pleasing every time
- Holds its shape for transport, yet stays soft and tender
For a similar oat and chocolate comfort, try these chocolate peanut butter oatmeal cookies, they share that toasty oat backbone with a different flavor twist.
What You’ll Need
Each ingredient here plays a clear role, the oats give chew and structure, the flour lightens the crumb, sugars sweeten and help with browning, melted butter binds and toasts as it bakes, baking soda gives a gentle lift, while the chocolate and caramel create the signature filling. If you want a swap, use light brown sugar for a milder molasses note, or a mixture of dark and light chocolate chips for depth.
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup caramel sauce
Notes, use room temperature melted butter so it blends easily into the dry mix, and choose a thick caramel sauce that will hold a ribbon without running away.
How to Cook Caramel Chocolate Oatmeal Bars
- Preheat the oven to 350°F, 175°C, and grease a 9×9 inch baking pan. The warm oven will give the crust a toasty edge and set the caramel properly.
- In a mixing bowl, combine rolled oats, flour, brown sugar, granulated sugar, melted butter, salt, and baking soda until crumbly. The mixture should hold together when pressed, but still break apart in chunks. You will smell the butter and sugar mingling with the ovenside aroma to come.
- Press half of the mixture into the bottom of the prepared pan. Use the back of a spoon or your fingertips to make an even, compact layer with a slightly rough texture. This will form a sturdy base that crisps at the edges.
- Bake for 10 minutes. The brief bake sets the base and begins to develop a lightly toasted scent, with edges just starting to turn golden.
- Remove from the oven and sprinkle chocolate chips and drizzle caramel sauce over the partially baked crust. Place the chocolate chips evenly so each square gets a good hit of melted chocolate, and use a spoon to make a pretty ribbon of caramel. The warm crust will start to melt the chips slightly, promising a molten center.
- Crumble the remaining oat mixture over the caramel and chocolate. Scatter it so the caramel peeks through in places, the uneven top will bake into crunchy pockets and chewy bits.
- Bake for an additional 15 to 20 minutes, or until golden brown. The top should be a warm amber, with edges darker and slightly firm, while the center still looks slightly soft. You will smell caramelized sugar and toasted oats when they are close.
- Allow to cool before cutting into bars. Cooling lets the caramel set to the perfect tacky softness, and slices will be cleaner when chilled for a short time.
Prep ~ 15 minutes, Cook ~ 25 to 30 minutes, Total ~ 45 minutes to 1 hour, Servings ~ 16, Kcal ~ 250 per bar
Plan Ahead
These bars are forgiving for future planning, which makes them great for events. You can make the crumb mixture and keep it chilled for up to 24 hours before baking, or press and parbake the bottom crust a day ahead, then finish with caramel and chocolate just before your event. Caramel can be stored in a squeeze bottle or jar in the refrigerator if you made it from scratch, bringing soft caramel to room temperature before using so it drizzles easily.
If you need to assemble the whole pan ahead, bake completely, then cool and refrigerate. Wrap the pan tightly with plastic wrap, then foil if transporting. For a nicer presentation at the table, warm the pan briefly in a low oven for a few minutes before serving so the chocolate softens and the caramel regains a sticky sheen.
How to Store Leftovers
In the refrigerator, keep finished Carmelitas in an airtight container for up to 5 days, they hold their texture well chilled, and a short warm up brings back the gooey charm. For longer storage, freeze bars individually wrapped in parchment and placed in a freezer safe container for up to 3 months. When ready to eat, thaw overnight in the fridge, then bring to room temperature or gently warm.
To reheat, place a bar on a microwave safe plate and warm on medium power for 10 to 20 seconds to soften the chocolate and caramel, or set it in a 300°F oven for 5 to 8 minutes until slightly warmed. A freshness cue to watch for, if the outer crumb seems dry and crumbly rather than tender and chewy, they may have been stored too long or too exposed to air.
Perfect Pairings
- Freshly brewed coffee or a latte, the bitterness cuts the sweet and highlights the caramel notes
- A scoop of vanilla ice cream, for warm bar and cold, creamy contrast
- A simple fruit salad with oranges and berries, bright acidity balances richness
- Nutty candied pecans or a small bowl of toasted almonds, echo the oat nutty flavor
- A glass of cold milk, classic and comforting with each chocolate bite
Make It Your Own
- Add chopped nuts, mix in 1/2 cup chopped pecans or walnuts with the chocolate chips for crunch and a toasty flavor, fold them into the middle layer.
- Salted caramel twist, sprinkle a pinch of flaky sea salt over the caramel layer before adding the oat crumble for a salted sweet contrast.
- Double chocolate, swap half the oats for 1/2 cup cocoa powder plus a little extra flour to maintain structure, for a richer, fudgy experience.
- Oat and fruit, scatter 1/2 cup dried cranberries or chopped dried apricots with the chocolate chips for a bright chew and a hint of tartness.
- Swirl peanut butter, warm 1/3 cup natural peanut butter and drizzle in ribbons over the caramel for a nutty swirl that pairs with chocolate.
- Coconut add in, sprinkle 1/2 cup shredded sweetened or unsweetened coconut over the caramel before adding the top crumb for a tropical touch.
- Use darker caramel, choose a salted or dark caramel sauce for a deeper, more toffee like flavor that plays beautifully with bittersweet chocolate.
- Make them gluten free, sub in a 1 to 1 gluten free flour blend and ensure oats are certified gluten free for an allergy friendly version.
When you want to experiment with browned butter, these bars respond beautifully, and you can explore that flavor further with a recipe like brown butter chocolate chip cookies which highlight how butter browning lifts baked goods.
Cook’s Notes and Secrets
- Use rolled oats not quick oats, they give a better chew and structure to the crust and topping.
- Press the bottom layer firmly, a compact base prevents the bars from crumbling when cut.
- Parbake the crust, it keeps the caramel from making the base soggy and develops a toasted aroma.
- Let the pan cool before slicing, warm caramel will ooze and make messy pieces.
- For clean lines, chill the pan for 30 minutes, then use a sharp knife warmed in hot water and wiped dry between cuts.
- If your caramel is loose, reduce it briefly in a saucepan to thicken, then cool slightly before drizzling.
Your Questions, Answered
• How do I stop the caramel from leaking out when I bake the bars
Let the bottom crust parbake so it sets, then add only a moderate amount of caramel, and top with an even layer of crumb to contain it. Thick caramel or a slightly reduced sauce will hold better than a thin runny version.
• Can I make these without chocolate chips
Yes, you can omit chocolate chips for a pure caramel oat bar, or replace them with chopped nuts or dried fruit depending on the flavor you want. The bars will still be rich and chewy.
• Will they be too sweet, how can I balance the sugar
To reduce sweetness, use dark chocolate chips or bittersweet chocolate, and consider a lightly salted caramel or a pinch of flaky sea salt on top to counterbalance the sugar.
• Can I use quick oats instead of rolled oats
Quick oats will work in a pinch, but they create a softer, less chewy texture. Rolled oats give the best chew and rustic bite that make Carmelitas special.
• How do I cut perfect squares without sticking
Chill the baked pan until the caramel firms, score the top gently, then run a sharp knife under hot water, dry it, and slice in a single smooth motion, wiping the knife between cuts.
• Is it possible to halve the recipe and bake in a smaller pan
Yes, halving works well, use an 8×8 inch pan for smaller quantity and reduce bake time slightly, watch for the top to become golden and the center to set.
• Can I make caramel from scratch for this
Absolutely, homemade caramel adds depth and you can control thickness and salt level. Let it cool until slightly thickened so it layers well without sinking into the crust.
• Do these bars need to be refrigerated
They do not need refrigeration right away, but keeping them chilled will help them keep their shape and extend freshness. For longer storage, refrigerate or freeze.
Final Thoughts
Carmelitas, caramel chocolate oatmeal bars, are one of those easy, soulful desserts that bridge afternoon naps with neighborhood gatherings, giving everyone a moment of cozy indulgence. They combine humble pantry ingredients into a bar that feels special, with chewy oats, molten chocolate, and ribboned caramel working together in every bite. Make a batch this week, savor a warm square with coffee, and let the simple ritual of stirring, baking, and sharing turn a regular day into something memorable.
Print
Carmelitas
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Irresistible caramel chocolate oatmeal bars that balance textures and flavors in a simple, old-fashioned way, perfect for sharing.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a mixing bowl, combine oats, flour, brown sugar, granulated sugar, melted butter, salt, and baking soda until crumbly.
- Press half of the mixture into the bottom of the prepared pan.
- Bake for 10 minutes.
- Remove from the oven and sprinkle chocolate chips and drizzle caramel sauce over the crust.
- Crumble the remaining oat mixture over the top.
- Bake for an additional 15 to 20 minutes or until golden brown.
- Allow to cool before cutting into bars.
Notes
Use room temperature melted butter for easy blending. Choose a thick caramel sauce to hold a ribbon without running.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: carmelitas, bars, dessert, oatmeal, chocolate, caramel
