This carmelitas recipe is so good it goes by several names. Unreal bars, crack bars, whatever, they are so delicious you can't stop eating them. Layers of chocolate chips, ooey, gooey caramel sandwiched between layers of oatmeal, butter and brown sugar. Drooling yet?
For the Campbell family, these have become a Christmas tradition. My mom has been making these since before I can remember. The recipe has been made countless times. And we know the holidays are officially in session when she whips out a pan of these. (Although, they are great all year round, trust met).
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Why You'll Love This Recipe
- Easy to make: Simple ingredients and minimal prep make it beginner-friendly.
- Gooey caramel layer: The caramel adds an insane texture and buttery sweetness.
- Chocolate overload: Chocolate chips make every bite rich and satisfying. The chips keep their shape, so there's a bit of toothsome bite, which I love.
- Chewy and crunchy: Oats and optional nuts provide amazing texture.
- Nostalgic vibes: Feels like a dessert straight from Grandma’s kitchen.
- Crowd-pleaser: Perfect for potlucks, holidays, or gifting. They're always a huge hit.
- Sweet and salty combo: The buttery crust and caramel balance the sweetness.
Frequently Asked Questions
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Ensure they are completely cooled before storing to maintain their texture.
Sure can. Just freeze in an airtight container, thaw before enjoying!
Yes, adding chopped nuts like walnuts or pecans can provide a great texture and enhance the flavor.
Lining the pan with parchment paper or greasing it well helps in easy removal of the bars and makes cleanup easier.
Ingredients
Brown sugar: Adds sweetness and a deep, caramel-like flavor.
All-purpose flour: Provides structure to the crust and thickens the caramel layer.
Baking soda: Helps the crust and topping stay light and slightly chewy.
Salt: Balances the sweetness and enhances the overall flavor.
Rolled oats: Adds a chewy texture and nutty flavor to the crust and topping.
Butter: Creates a rich, buttery crust and binds the dry ingredients
Wrapped Caramels: Adds gooey sweetness and is key to the signature layer.
Evaporated milk: Thins out the caramel sauce slightly while maintaining its creamy consistency.
Chocolate chips: Melts into gooey, rich pockets of chocolate.
Chopped walnuts (optional): Adds crunch and a nutty contrast to the caramel and chocolate layers.
How to Make Carmelitas
To make these carmelitas, start by preheating your oven to 350°F (175°C). Prepare an 9x13"-inch baking dish by lining it with parchment paper or greasing it with cooking spray.
In a large mixing bowl, combine the brown sugar, flour, baking soda, salt, and oats. Cut in the butter butter until the mixture forms a crumbly dough (about pea-sized clumps of butter). Press half of this oat mixture firmly into the bottom of the prepared baking dish to create the crust.
Bake the crust for about 10 minutes, or until it just begins to set and is lightly golden.
While the crust bakes, prepare the caramel filling. In a separate bowl, mix the caramels, and the evaporated milk in a microwave safe bowl. On the low power setting, microwave for 3.5 minutes at a time. Stir, and return to the microwave for another 3.5 minutes. Continue until the caramels are perfectly smooth and melted.
(You might need to whisk in the last step).
Once the crust is done, remove it from the oven and sprinkle the chocolate chips evenly over the top. If you're using walnuts, add them next, sprinkling them over the chocolate chips.
Now, drizzle the caramel sauce mixture evenly over the top, ensuring it covers the chocolate and oats.
Finally, crumble the remaining oat mixture over the caramel layer, creating an even topping.
Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the caramel is bubbling.
Once baked, remove the carmelitas from the oven and allow them to cool completely in the dish before slicing into squares. This helps the caramel set and ensures the bars hold together. When cooled, cut them into squares and enjoy these gooey, chewy, and decadent treats!
Pro Tips and Tricks
- Melt the caramels slowly: When melting the Kraft caramels with evaporated milk, do so over low heat, stirring constantly to avoid burning. This ensures a smooth, creamy caramel layer.
- Use the right ratio of caramels to evaporated milk: Stick to the recommended amount of caramels and milk in the recipe. Too little milk can result in a thick, hard-to-spread caramel, while too much can make it too runny.
- Press the crust firmly: Press the oat mixture firmly into the baking dish to prevent the crust from falling apart. It should be compact but not overly packed.
- Check your caramel’s consistency: After melting, the caramel should be thick but pourable. If it’s too thick, add a little extra evaporated milk. If it’s too thin, let it cool slightly to thicken.
- Chill the bars before slicing: Let the bars cool completely, or even refrigerate for 30 minutes, to allow the caramel to set. This makes it easier to cut clean slices without the caramel spilling.
- Keep an eye on the bake time: The crust and topping should be golden brown when done. If the caramel is bubbling up too high, it may be overbaking, so check toward the end of the baking time to prevent overcooking.
- Warm the knife for clean cuts: For perfect, clean slices, run your knife under hot water, then wipe it dry before cutting. This helps slice through the sticky caramel without pulling it up.
Storage and Freezing
Storage Instructions:
- Room temperature: Store Carmelitas in an airtight container at room temperature for up to 3 days. Keep them away from heat to prevent the caramel from softening too much.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezing Instructions:
- To freeze: Wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. This prevents freezer burn and keeps them fresh.
- Shelf life: Carmelitas can be frozen for up to 3 months.
- To thaw: Remove from the freezer and let thaw at room temperature for 1-2 hours. For a warm treat, reheat in the microwave for 10-15 seconds.
More Amazing Desserts
📖 Recipe
Perfect Carmelitas
Equipment
- 9x13" Baking pan
Ingredients
- 1½ cup brown sugar lightly packed
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ C butter cubed
- 64 caramels unwrapped
- 1 C evaporated milk (CUP - not the whole can)
- 2 C chocolate chips
- 1 cup walnuts chopped
Instructions
- Preheat oven: Set to 350°F (175°C). Spray a 9x13” baking dish with cooking spray or line with parchment paper.
- Mix crust: In a large bowl, combine brown sugar, flour, baking soda, salt, and oats. Cut in butter until it's about pea-sized.
- Press and bake: Press half the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes.
- Prepare filling: While the crust bakes, place the caramels and the evaporated milk in a microwave-safe bowl. Microwave on low power for 3½ minutes. Stir and repeat until the caramels are melted into a smooth sauce.
- Layer and bake again: Remove the crust from the oven. Sprinkle chocolate chips and walnuts (if using) over the crust. Drizzle the caramel mixture evenly over the top. Crumble the remaining oat mixture over the caramel layer.
- Final bake: Bake for another 15-20 minutes, or until the topping is golden brown.
- Cool and slice: Let the bars cool completely in the pan before slicing. This helps the caramel set.
Notes
- Caramels: Use Kraft individually wrapped caramels for the best texture. Be sure to unwrap them all before starting!
- Evaporated Milk Substitute: If you’re out of evaporated milk, try using heavy cream instead for a similar consistency.
- Nuts: Walnuts or pecans are optional but add a great crunch. Feel free to leave them out if you prefer nut-free bars.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Carmelitas freeze beautifully! Wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
- Cutting Tip: Chill the bars before slicing to get clean layers and prevent the caramel from sticking to the knife.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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