Ultimate Homemade Carmelitas: Irresistible Oatmeal Caramel Bars with Chocolate, Pecans & Gooey Caramel Filling
Indulge in the heavenly combination of soft, chewy oatmeal crumb bars generously stuffed with a luscious, gooey caramel, decadent chocolate chips, and crunchy chopped pecans. These incredible Carmelitas are designed for simplicity, utilizing the same versatile mixture for both the crisp crust and the delightful crumb topping, making them astonishingly easy to prepare and an absolute joy to bake!
If you’re searching for a dessert that perfectly balances sweet, salty, and chewy textures, look no further than these spectacular Carmelitas. Often hailed as one of the most beloved bar desserts, Carmelitas are essentially an elevated oatmeal crumb bar bursting with layers of rich caramel, melted chocolate, and toasted pecans. While the description might sound elaborate, rest assured, this recipe is surprisingly straightforward to execute, yielding a batch of bars that are undeniably delicious and incredibly satisfying.
What makes these homemade Carmelitas so incredibly easy to prepare? The secret lies in a clever technique that streamlines the baking process: you’ll use a single, simple oatmeal mixture for both the buttery bottom crust and the irresistible crumbly topping. This means less measuring, fewer bowls to wash, and a more efficient baking experience. You can whip up this versatile mixture in just one bowl, press half of it into your baking pan to form the base, and set the remaining half aside to sprinkle over the top later. Furthermore, the star of these bars – the rich, gooey caramel layer – is crafted from just two readily available ingredients and can be effortlessly prepared in the microwave, saving you time and effort.
The final touches are equally simple: a generous sprinkling of semi-sweet chocolate chips and finely chopped pecans over the molten caramel. These additions not only elevate the flavor profile but also introduce wonderful textural contrasts. And for those who might not be fans of pecans, or if you simply don’t have them on hand, feel free to omit them entirely or swap them for your favorite nut. These delightful oatmeal caramel bars will still taste absolutely wonderful and become a firm favorite in your dessert repertoire! They’re perfect for potlucks, parties, or simply a cozy night in.
Essential Ingredients for Your Perfect Oatmeal Caramel Bars
These homemade oatmeal Carmelitas are composed of two distinct yet harmonious components: the buttery, subtly sweet oat layer that cleverly serves as both the foundational crust and the crisp, crumbly topping, and the decadent, gooey caramel filling. Gathering your ingredients is the first step to creating these delightful treats. Here’s a detailed look at what you’ll need to bring these easy oatmeal caramel bars to life:
- All-purpose flour: This provides the primary structure for our crumb layers. For the best results and to prevent dense, heavy bars, it’s crucial to measure your flour correctly. Always spoon the flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag.
- Brown sugar: Beyond just sweetness, brown sugar plays a vital role in these bars. Its inherent moisture contributes to the soft, chewy texture of the oat layers, while its molasses content adds a rich, nuanced flavor that complements the caramel beautifully.
- Baking soda: A touch of baking soda acts as a leavening agent, giving the oatmeal crumb layers a slight lift and contributing to their tender texture. It also aids in achieving that lovely golden-brown hue on the crust and topping during baking.
- Salt: Don’t underestimate the power of salt in sweet baking! A small amount of salt is essential here to balance out the intense sweetness from the caramel and chocolate, enhancing all the other flavors and preventing the bars from tasting cloyingly sweet.
- Unsalted butter: High-quality unsalted butter is key to achieving a rich, buttery flavor and a perfectly crumbly texture in our oat layers. Using unsalted butter allows you to control the total salt content in the recipe. If you only have salted butter, you can use it, but be sure to omit the additional salt called for to prevent your bars from becoming too salty. Ensure your butter is softened but still cool enough to cut into the dry ingredients effectively.
- Old-fashioned oats: These are non-negotiable for the ideal texture. Old-fashioned rolled oats provide a wonderful, chewy consistency and hearty structure to the crumb layers. Quick oats, being more finely processed, tend to result in a drier, less satisfying bar with a different mouthfeel.
- Caramel candies: For a truly effortless and consistently gooey caramel filling, soft caramel candies are a fantastic choice. We recommend using Kraft soft caramel candies, which are widely available in the candy aisle of most grocery stores. They melt smoothly and easily, creating a perfect filling.
- Heavy whipping cream: This rich cream is essential for melting the caramel candies into a smooth, pourable, and ultimately luscious filling. Ensure your cream has at least 36% fat content for the best results and proper consistency.
- Pecans: Chopped pecans add a delightful crunch, a buttery texture, and a nutty flavor that pairs exquisitely with caramel and chocolate. They are an optional but highly recommended addition. If you’re not a fan of pecans, feel free to omit them, or substitute them with other chopped nuts like walnuts or almonds, if desired.
- Semi-sweet chocolate chips: These provide pockets of melted chocolate goodness throughout the bars. Semi-sweet chocolate offers a balanced sweetness that works well with the rich caramel. However, feel free to experiment with dark chocolate chips for a more intense chocolate flavor, or milk chocolate chips for a sweeter, creamier profile, according to your preference.
How to Master the Art of Making Carmelitas: A Step-by-Step Guide
Crafting these irresistible Carmelitas is a rewarding experience, and the process is surprisingly straightforward, even for novice bakers. You’ll begin by creating the versatile oat crumb mixture that forms both the delicious crust and the crunchy topping. In a spacious mixing bowl, combine the dry ingredients: all-purpose flour, rich brown sugar, a touch of baking soda, and a pinch of salt. Whisk these together until they are thoroughly blended. Next, introduce the softened unsalted butter, cut into small pieces. Using a pastry cutter, two forks, or even your fingertips (for a more hands-on approach), work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs and starts to come together. Finally, stir in the old-fashioned rolled oats, ensuring they are evenly distributed throughout the crumbly base. This foundational mixture is reminiscent of the crumbly goodness found in other popular bar recipes, but with an enhanced oat content for extra chewiness and the addition of baking soda for a slight lift.
Through testing, it was discovered that a pre-baked crust significantly improves the structural integrity of these Carmelitas. This crucial step prevents the bottom layer from becoming soggy and ensures it can adequately support the rich, gooey filling. So, once your crumb mixture is ready, press precisely half of it firmly and evenly into your prepared 8-inch square baking pan. Bake this crust for approximately 15 minutes, or just until it appears set and lightly golden. This initial bake creates a stable foundation for your delectable bars.
After pre-baking, it’s equally important to allow the crust to cool for about 10 minutes. This cooling period is vital; it permits the butter in the crust to firm up slightly, creating a sturdy base that can comfortably hold the warm, liquid caramel filling without absorbing it too quickly or becoming compromised. Patience here will be rewarded with perfectly layered bars.
While the crust is cooling, prepare your wonderfully simple caramel filling. To keep things incredibly easy and fuss-free, we’ll use soft caramel candies and a small amount of heavy whipping cream. Place these two ingredients in a microwave-safe bowl. Heat them in 20-30 second intervals, stirring thoroughly after each interval, until the caramel is completely melted and beautifully smooth. Once both the pre-baked crust and the caramel have cooled slightly (they shouldn’t be piping hot, but still warm enough to be pourable), you’re ready to assemble. Carefully pour the smooth caramel mixture over the cooled crust, spreading it evenly. Immediately sprinkle the chopped pecans and semi-sweet chocolate chips generously over the caramel layer. Finally, retrieve the other half of your reserved oatmeal crumb mixture from the refrigerator and evenly scatter it over the chocolate and pecan-covered caramel. This creates a delightful, crumbly topping that adds both texture and flavor.
Return the assembled bars to the oven and bake for another 25 to 30 minutes, or until the crumb topping is lightly golden brown and set. The caramel beneath should be bubbling gently. Once baked, the most challenging part begins: allowing the bars to cool completely on a wire rack. This step is absolutely essential for the caramel to set properly, ensuring clean, neat slices without a sticky mess. While the wait can feel long, the result is well worth every moment. Once fully cooled, slice your Carmelitas into squares and prepare to enjoy a truly irresistible treat!
Frequently Asked Questions About Carmelitas
Here are some common questions about making these delicious oatmeal caramel bars, along with helpful answers to ensure your baking success:
Do I Have to Use Caramel Candies?
While we highly recommend using soft caramel candies for their ease and consistent results in achieving a thick, gooey filling, they are not your only option. If you struggle to find them in your local grocery store or simply prefer a homemade touch, you can absolutely substitute them with a good quality homemade caramel sauce. Be aware, however, that homemade caramel sauce typically won’t be quite as thick and firm as melted caramel candies, especially once cooled. It will still provide a delicious caramel flavor, but the overall texture of the filling might be slightly softer and runnier. If using homemade sauce, you might want to slightly reduce the amount of heavy cream in the filling recipe to help it firm up a bit more.
Can I Use Quick Oats Instead of Old-Fashioned Oats?
For these Carmelitas, we strongly advise against using quick oats. Old-fashioned rolled oats are specified for a reason: they provide a superior, chewier texture and a heartier crumb that holds up beautifully in these bars. Quick oats are processed more finely and cooked more quickly, which means they absorb liquids differently and often result in a much drier, denser, and less satisfying bar. The distinct chewiness and rustic appeal of old-fashioned oats are key to the classic Carmelita experience, so stick with them if possible!
How Should I Store My Carmelitas?
Once completely cooled, store your Carmelitas in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. If you plan to refrigerate, let them come to room temperature for about 15-20 minutes before serving for the best texture. You can also freeze individual bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature when ready to enjoy.
Can I Add Other Ingredients or Variations?
Absolutely! Carmelitas are wonderfully versatile. Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. If pecans aren’t your preference, try substituting them with chopped walnuts, almonds, or even a mix of different nuts. A sprinkle of sea salt flakes on top of the caramel layer before the crumb topping goes on can also add a delightful contrast and enhance the caramel flavor. Get creative and make them your own!
Essential Baking Tips for Perfect Carmelitas
- If you find yourself without heavy whipping cream for the caramel filling, you might be able to use whole milk or 2% milk as a substitute in a pinch. However, be cautious with the quantity; milk is much thinner than cream, so you would likely only need about 2 to 3 tablespoons of milk to achieve a similar melting consistency for the caramel candies. Keep a close eye on it to avoid making the caramel too thin.
- Even though these bars are baked in a foil-lined pan, it’s an excellent practice to grease the foil itself with butter or nonstick cooking spray. This extra step provides an additional layer of non-stick protection, which is particularly helpful in preventing the sticky caramel from adhering stubbornly to the foil, making removal and slicing much easier.
- Patience is a virtue when it comes to cutting these gooey bars. It is absolutely paramount to allow these bars to cool completely to room temperature before you attempt to slice into them. This extended cooling period allows the caramel filling to firm up and set properly, which is crucial for clean, defined cuts. We promise, the wait is entirely worth it for neat, delicious squares!
- For perfectly crumbly crust and topping, ensure your butter is softened but still cool. This allows it to cut into the flour effectively without melting, creating those desirable distinct crumbs.
- Toasting your pecans lightly before adding them can enhance their nutty flavor, adding another layer of deliciousness to your Carmelitas. Simply spread them on a baking sheet and toast in the oven for about 5-7 minutes at 300°F (150°C) until fragrant.
More Irresistible Caramel Desserts to Try!
If you’re a fan of rich, sweet caramel, you’ll love these other delightful recipes. Expand your baking repertoire with these caramel-infused treats:
- No-Bake Pumpkin Caramel Icebox Cake
- Salted Caramel Brownie Bites
- Caramel Apple Upside-Down Cake
- Caramel-Stuffed Snickerdoodles
- Salted Caramel Almond Turtles
Carmelitas
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Ingredients
For the buttery crust and crumb topping:
- 1 cup (125 grams) all-purpose flour , spooned & leveled for accuracy
- 1/2 cup (100 grams) brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened and cut into pieces
- 3/4 cup (75 grams) old-fashioned rolled oats
For the gooey caramel filling and toppings:
- 25 soft caramel candies , unwrapped (Kraft soft caramel candies are recommended for best results)
- 1/4 cup (60 ml) heavy whipping cream
- 1/2 cup (55 grams) chopped pecans
- 3/4 cup (140 grams) semi-sweet chocolate chips
Instructions
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Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by lining it completely with aluminum foil. Make sure to leave a generous overhang of foil on all sides; this will act as “handles” for easy removal of the baked bars later. Set the prepared pan aside.
To prepare the versatile crust and topping mixture:
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In a large mixing bowl, thoroughly whisk together the all-purpose flour, brown sugar, baking soda, and salt until they are well combined and no lumps remain. Add the softened unsalted butter, which you’ve cut into small pieces. Using a pastry cutter, a fork, or even your clean fingertips, cut the butter into the dry ingredients. Continue this process until the mixture starts to come together, forming coarse, crumbly bits. Once the desired texture is achieved, stir in the old-fashioned rolled oats until they are evenly incorporated throughout the crumb mixture.
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Carefully scoop out exactly half of this versatile oat mixture into your prepared baking pan. With firm and even pressure, press this half down to form a uniform and compact crust layer at the bottom of the pan. Place the remaining half of the oat mixture in the refrigerator; it will be used later as the delicious topping.
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Bake the crust in the preheated 350°F (175°C) oven for 15 minutes, or until the top of the crust appears visibly set and the edges are lightly golden. Remove the pan from the oven and place it on a wire rack to cool for approximately 10 minutes. This cooling period is important to help the crust firm up before adding the filling.
To create the luscious caramel filling and assemble the bars:
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While the crust is cooling, prepare your easy caramel filling. Place the unwrapped soft caramel candies and the heavy whipping cream into a microwave-safe bowl. Microwave the mixture in short 20-30 second increments, making sure to stir very well after each interval. Continue heating and stirring until the caramel is completely melted, smooth, and lump-free. Once smooth, set the caramel aside to cool slightly.
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For added insurance against sticking, lightly grease the sides of the foil-lined pan with a thin layer of butter or spray with a nonstick cooking spray. This optional but highly recommended step helps prevent the gooey caramel from adhering too much to the foil as it bakes and cools.
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Once both the pre-baked crust and the caramel filling have cooled to a manageable temperature (they should still be warm enough to be pourable, but not scorching hot), carefully pour the smooth caramel mixture evenly over the cooled crust. Next, generously sprinkle the chopped pecans and the semi-sweet chocolate chips over the caramel layer. Retrieve the other half of the crumb topping mixture from the refrigerator and evenly scatter it over the chocolate and pecan-covered caramel.
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Return the pan to the preheated 350°F (175°C) oven and bake for an additional 25-30 minutes, or until the crumb topping is beautifully golden brown and appears set. The caramel beneath should be gently bubbling. Once baked, carefully transfer the pan to a wire rack and allow the bars to cool completely to room temperature. This is crucial for the caramel to set properly, ensuring clean, perfect slices. Once fully cooled, lift the bars out of the pan using the foil overhang, cut into squares, and savor every bite!
Notes
Heavy whipping cream: If heavy whipping cream is unavailable, you might be able to substitute with whole milk or 2% milk. However, milk is thinner than cream, so you would likely need to reduce the amount to just 2 to 3 tablespoons to achieve the correct consistency when melting the caramel candies. Adjust carefully.
Storage: Once completely cooled, store your Carmelitas in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. They can also be frozen for longer storage.