Caramelitas are the ultimate indulgence, blending gooey caramel, chewy oats, and rich chocolate into one irresistible treat. Each bite offers a perfect harmony of textures—crispy edges, soft centers, and a luscious caramel layer that melts in your mouth. Ready in just under two hours, these bars are surprisingly simple to make yet feel decadently special. Whether you’re hosting a gathering or treating yourself, they’re guaranteed to impress.
With their buttery oat crust and velvety caramel filling, Caramelitas are a dessert that satisfies every craving. The warm, toasty aroma as they bake will fill your kitchen with comfort, while the sweet, salty, and chocolatey flavors create a symphony of taste. Perfect for sharing or savoring solo, these squares are a crowd-pleaser that’s worth every minute of prep and baking. Dive in and experience pure bliss in every bite!
Ingredients for Caramelitas
- For the base:
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ¼ cups (157 g) all-purpose flour
- 1 cup (100 g) old-fashioned oats
- ¾ cup (150 g) tightly packed light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the filling:
- 35 caramels, unwrapped
- ½ cup (115 ml) heavy cream
- 1 ⅓ cups (225 g) milk chocolate chips
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×9 metal baking pan with parchment paper, leaving enough overhang on the sides for easy removal later.
- Mix wet ingredients: In a bowl, combine the melted butter and vanilla extract. Stir until well mixed and set aside.
- Prepare dry ingredients: In another bowl, mix the flour, oats, brown sugar, baking soda, and salt until well combined.
- Combine wet and dry ingredients: Add the butter mixture to the dry ingredients and stir until everything is evenly incorporated.
- Press the first layer: Press half of the oat mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly golden.
- Make the caramel filling: While the base bakes, combine the caramels and heavy cream in a small saucepan over medium-low heat. Stir frequently until the caramels are completely melted and the mixture is smooth. Remove from heat.
- Add chocolate chips: Once the first layer is baked, remove it from the oven and sprinkle the milk chocolate chips evenly over the top.
- Pour caramel: Pour the melted caramel evenly over the chocolate chips.
- Top with remaining oat mixture: Scatter the remaining oat mixture over the caramel. Gently press it into the caramel, but avoid touching the hot caramel directly.
- Bake again: Return the pan to the oven and bake for 18-21 minutes, or until the top is golden brown.
- Cool completely: Allow the caramelitas to cool completely in the pan for at least 1-2 hours. This ensures the caramel sets properly and makes cutting easier.
- Serve: Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and enjoy!
Perfect Pairings: Serving Suggestions
Caramelitas are a delightful treat on their own, but they can be even more special with a few thoughtful additions. Serve them warm with a scoop of vanilla ice cream for a gooey, indulgent dessert. For a cozy touch, pair them with a cup of hot coffee or a glass of cold milk. If you’re feeling fancy, drizzle a little extra caramel sauce on top for an extra decadent finish.
Keep It Fresh: Storage and Reheating Tips
Store your Caramelitas in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds to soften the caramel and chocolate. Just be careful not to overheat, as the caramel can become too runny!
Mix It Up: Recipe Variations
Feel free to get creative with your Caramelitas! Swap out the milk chocolate chips for dark chocolate or white chocolate for a different flavor profile. You can also add a handful of chopped nuts, like pecans or almonds, to the oat mixture for a bit of crunch. If you’re a fan of sea salt, sprinkle a pinch on top before baking for a sweet-and-salty twist.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-wrapped caramel bits instead of unwrapping individual caramels—it’s a game-changer! You can also prepare the oat mixture ahead of time and store it in the fridge until you’re ready to bake. If you’re in a rush, skip the parchment paper and simply grease your pan well, though the bars may be a bit trickier to remove.
Essential Equipment Guidance
For the best results, use a metal baking pan—it conducts heat more evenly than glass or ceramic. A sturdy spatula is key for pressing the oat mixture into the pan firmly. If you’re melting the caramel on the stovetop, a small saucepan with a heavy bottom will help prevent scorching. And don’t forget a sharp knife for clean, even cuts once the bars are cooled!
Caramelitas
Ingredients
- ¾ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned oats
- ¾ cup tightly packed light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
Filling
- 35 caramels unwrapped
- ½ cup heavy cream
- 1 ⅓ cups milk chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a 9×9 metal baking pan* with parchment paper — use enough so that parchment paper hangs over the edges, this will make it easy to lift the bars out of the pan and cut them later on.
- Combine your melted butter and vanilla extract and stir until combined. Set aside.
- Prepare your dry ingredients by stirring together flour, oats, brown sugar, baking soda, and salt until well-combined.
- Add butter and stir until ingredients are combined.
- Press half of your oat/butter mixture evenly and firmly into the bottom of your prepared 9×9 pan and transfer to your 350F (175C) oven to bake for 8-10 minutes (until just lightly golden).
- Meanwhile, prepare your caramel filling by combining unwrapped caramels and heavy cream in a small saucepan over medium-low heat. Stir frequently until caramel is completely melted and mixture is smooth, then remove from heat.
- Once your first layer of the Carmelita is finished baking, remove from the oven and sprinkle evenly with milk chocolate chips.
- Pour caramel evenly over chocolate chips, and then scatter remaining oat mixture over the top of the caramel, you don’t have to completely cover the caramel, gaps are OK. I like to gently press the oat mixture into the caramel but be careful not to touch the caramel as it’s hot!
- Return to 350F (175C) oven and bake for another 18-21 minutes or until top is golden brown.
- Allow to cool completely, at least 1-2 hours, before removing from the pan and cutting and serving (if you dig in too soon you’ll have a major mess on your hands, you need to allow some time for the caramel to re-set).