Easy to make oatmeal cookie bars filled with gooey caramel and oozing chocolate, these carmelitas bars will make you weak to your knees!
My notebook is filled with recipe ideas. My mind never stops thinking about new irresistible desserts or how I can put a twist on old ones.
Sometimes I try a recipe and, even if I decide to blog about it, it may take me weeks until I get to share it with you. (remember these blueberry pie cheesecake bars I made in may and shared the recipe in august). Some of the recipes, no matter how amazing they turn out, they keep getting pushed towards the end of my list and I never get around to actually blog about them.
And there are some recipes that need to be shared right away! That’s the case of these caramel chocolate oatmeal bars (also known as carmelitas)! I could not wait to share them with you! If only you lived closer to actually come over for some tasting! Pure heaven!
This was the first time I made carmelitas. Actually it was the first time I had a carmelitas! But I’ve seen so many recipes for these amazing oatmeal bars filled with oozing caramel and melting chocolate I knew even if this is not the original recipe, they are bound to turn out amazing!
And they sure did! Soft, chewy and oh so gooey! And sweet. And rich and dense! It’s best if you cut them in small bars. As much as I love sweets, two of these carmelitas are a little too much to eat in one sitting.
Well, if you think about it, only good things can come from melted butter, brown sugar, cream, caramel and chocolate! All my favorites in one gooey sticky bar! 
If you’re still craving chocolate after trying these carmelitas, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
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Yields 24 bars
Easy to make oatmeal cookie bars filled with gooey caramel and oozing chocolate, these carmelitas bars will make you weak to your knees!
15 minPrep Time
23 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 1 3/4 cups (210 grams) Gold Medal Flour® all-purpose flour
- 2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)
- 1 1/2 cups (300 grams) Imperial Sugar® brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, melted
- 14 ounces vanilla caramels , unwrapped
- 1/3 cup heavy cream
- 2 cups (12 ounces) semisweet chocolate pieces
- 1 cup (6 ounces) unsweetened baking chocolate , chopped
- 1 cup chopped pecans
- 5-6 caramels
- 1/3 cup chocolate chips
Instructions
- Heat the oven to 350F. Line a 13x9 inch baking pan with parchment paper , leaving about 1 inch of paper hanging on the sides. Set aside.
- In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
- Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
- In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
- Pour the caramel in the pan, over the chocolate and pecans.
- Crumble the reserved oatmeal cookie dough over the caramel layer.
- Bake for 23 minutes or until light golden brown.
- Cool completely in pan on a wire rack.
- Once cooled cut into bars.
- Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.
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Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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