Carmelitas--Chocolate, Caramel Oatmeal Bars

Oatmeal, chocolate, caramel and nuts make these cookie bars irresistible.

I've had this recipe for Carmelitas for years and have never made it until this past weekend.  I had eaten them before and knew I liked them so this past holiday weekend, with Peter and his family visiting, seemed the perfect time to make them.  It would be a shame if Don and I were forced to eat the whole pan by ourselves. Ha, ha.

This recipe makes a 9-inch square pan full of cookies and I cut them 5x5 for twenty-five good-sized squares.  Then I laid them out on a plate and set them aside for dessert.  Don wandered by and suggested I freeze half of them but I told him we'd wait and see.  It didn't take long for most of those cookies to disappear (and not in the freezer).  I think Peter may have broken some kind of record for making cookies disappear!  Vicki seemed to like them as well. 😋

The original recipe is on the Kraft site but I've made a few minor changes as we all do to recipes.  I hope you enjoy these Carmelitas as much as we did.

Printable recipe at end of post.

Carmelitas--Chocolate, Caramel & Oatmeal Bars

• 24 soft chewy caramel candies (like Kraft caramels)
• ½ cup evaporated milk
• 1 cup flour
• 1 cup oats, quick or regular
• ¾ cup packed brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup cold butter, cut up
• 1 cup semi-sweet chocolate chips (Can use milk chocolate chips if you prefer.)
• ½ cup chopped pecans or walnuts

How to make it:

Preheat oven to 350 degrees.  Line 9-inch square pan with parchment paper. Let the ends of paper extend over the sides. This overhang will make it easier to lift the dessert from the pan for cutting.

Cook caramels and milk in small saucepan on low heat, stirring frequently, about 5 minutes or until caramels are completely melted and sauce is well blended. Remove from heat.

Mix flour, oats, sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives (or use your finger tips) until crumbly.  Press half crumble mixture onto bottom of prepared pan. Bake 10 minutes. Remove from oven and top with chocolate chips and nuts. Drizzle with the prepared caramel sauce and sprinkle with remaining crumb mixture.

Bake 20 to 25 minutes or until golden brown. Cool completely. Using the parchment paper overhang  lift dessert from pan and cut into bars or squares.  

Makes 24 bars or 25-36 squares.

Cook caramels and milk in small saucepan on low heat, stirring frequently, about 5 minutes or until caramels are completely melted and sauce is well blended. Remove from heat.

Mix flour, oats, sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives (or use your finger tips) until crumbly.

Press half crumble mixture onto bottom of prepared pan. Bake 10 minutes. 

Remove from oven and top with chocolate chips and nuts. 

Drizzle with the prepared caramel sauce.

Sprinkle with remaining crumb mixture.

Bake 20 to 25 minutes or until golden brown. 

Cool completely. Using the parchment paper overhang  lift dessert from pan and cut into bars or squares.  I cut mine 5x5 which gives a good size cookie--not too big and not too small.

Carmelitas are an almost irresistible treat with crunchy oatmeal, nuts, chocolate and caramel.

To print click on arrow upper right side.⇩