Introduction: How to Make Carmelitas (a Crunchy, Chewy, Caramel & Chocolate Cookie Bar)

About: I am a stay at home mom who loves to create pretty, unique, and tasty stuff!! My techy son actually told me I should try my hand at Instructables and share some of my creations with all of you fellow creative …

If you are craving a crunchy, chewy, and delicious cookie or bar then you will want to try this recipe. My sister made them for us last Saturday and I had one thought...These are absolutely delectable!!!

These are called Carmelitas. A crunchy buttery brown sugar and vanilla oatmeal cookie bar with a thick layer of chocolate and soft creamy caramel in the center.

They’re like the best oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and that’s dreamy!

My new favorite! Of course I just had to have the recipe!

These bars are best made with Werthers soft caramels as well as being completely cooled before eating. Seriously! Unless you want a mouth full of molten bubbling caramel burning your fingers, chin, mouth and nose? These do not obey the rule of being best eaten while warm. Believe me. I tried.

(If you need them cooled quickly, put them in the freezer for about 30 minutes or put a nice big scoop of vanilla ice cream on top. That's what I do. ;)

Let's get to it!


40 soft caramel squares, unwrapped (I highly recommend Werther's Original SOFT caramels for these bars)

1/3 cup (80g) heavy whipping cream

3/4 cup unsalted butter, softened

3/4 cup (145g) brown sugar, packed

1 cup (126g) white flour

1 cup (100g) old fashioned oats, do not use quick or steel oats

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

1 and 1/4 cups (211g) semi-sweet chocolate chips (milk chocolate are an excellent choice if you prefer, just sweeter)

Step 1: Pre-heat Oven and Unwrap the Caramels

Pre-heat oven to 350*

Grease your baking pan. You can use a 9x9 or a 7x11 which is what i used since I didn't have a square pan.

Unwrap all the caramels.

Step 2: Melt the Caramels

Put the caramels in a sauce pan.

Add the heavy whipping cream.

On medium heat, begin to melt the caramels stirring often so it will not burn.

Heat just until the caramels are completely melted and smooth.

Set aside to slightly cool while you complete the next step.

Step 3: Make the Oatmeal Cookie Mixture

In a large bowl, mix the softened/partially melted butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt.

Divide the mixture in half.

Step 4: The First Layer

Dump half the oatmeal mix in the pan and press until even and smooth.

Step 5: Bake the Bottom Layer

Place the pan in the pre-heated oven for about 8 minutes or just until lightly golden.

Step 6: Chocolate Layer

Once the oatmeal layer is baked remove from oven.

While it is hot sprinkle the chocolate chips in an even layer over the hot oatmeal layer.

Step 7: Caramel Layer

Pour the slightly cooled caramel over the chocolate chips and spread evenly.

Step 8: Last and Final Layer

Crumble and Sprinkle the rest of the oatmeal mix over the caramel.

Press lightly.

Step 9: Place in the Oven to Bake

Place in the oven to bake for 13-18 minutes or until golden brown and the caramel is bubbling along the edges of the bars.

Step 10: Remove From Oven and Cool

Remove from the oven and cool completely!


Molten caramel will burn you badly if not cooled completely. To cool quickly, place in the freezer for about 30 minutes. That's what I do because I am not very patient ;)

Place on a pretty plate and taste. Get another one since this one is no longer on your plate, grab a cup of milk or coffee and find a nice comfy place to sit and enjoy!

Scrumptious, right??

If they last, these are best eaten within the first 2-4 days. Store in an airtight container.

I hope you have enjoyed making and eating these bars!

An Idea:

Eat with vanilla ice cream while still warm. The vanilla ice cream will be all melty and delicious atop the caramel, chocolate and crunchy oatmeal layers.

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