Caramelitas – Gooey Oatmeal Bars of Caramel & Chocolate Bliss
If there’s a dessert that can instantly transport you to pure comfort, it’s Caramelitas. Imagine warm, buttery oatmeal cookie layers hugging a river of melted caramel and chocolate—soft, chewy, and irresistibly rich. These golden bars are one of those timeless desserts that feel both indulgent and homey, like something you’d find cooling on Grandma’s kitchen counter after Sunday supper.
The first time I made Caramelitas, I didn’t expect them to become an obsession. I had a jar of caramel sauce and some chocolate chips leftover from holiday baking, and I figured I’d whip something up. What came out of the oven was nothing short of magic—the buttery oats crisped around the edges, the caramel seeped into the cookie base, and the chocolate layer created a fudgy, melty middle. From that moment, they became a regular treat in my kitchen, especially when I need a dessert that makes everyone smile before they’ve even taken a bite.
These bars strike that perfect balance between chewy and gooey, sweet and salty, comforting and decadent. They’re easy to make, require no fancy equipment, and travel beautifully—perfect for bake sales, potlucks, or cozy nights in.
Ingredients:
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or soft caramels (about 30 pieces), unwrapped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat oven: Set to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil and lightly grease it.
- Make the oatmeal crust: In a large bowl, combine oats, flour, brown sugar, baking soda, and salt. Pour in the melted butter and stir until crumbly and well blended.
- Form the base: Press about half of the oat mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set the crust.
- Make the caramel filling: While the crust bakes, combine caramel bits and heavy cream in a small saucepan. Heat over medium-low, stirring constantly until smooth and fully melted. Stir in vanilla if using.
- Assemble the layers: Remove the crust from the oven. Sprinkle the chocolate chips evenly over the hot crust, then pour the melted caramel sauce on top. Crumble the remaining oat mixture evenly over the caramel layer.
- Bake again: Return to oven and bake for 18–20 minutes, or until the top is golden brown and bubbling slightly at the edges.
- Cool completely: Let the bars cool at room temperature for at least 2 hours (or chill for 45 minutes) before cutting into squares. This helps the caramel set and the bars hold their shape.
Tips & Tricks:
- Use high-quality caramel: Soft, creamy caramel (like Werther’s or Kraft) makes all the difference.
- Line your pan: Parchment or foil makes it easy to lift the bars out for clean cutting.
- Don’t overbake: The caramel thickens as it cools, so pull them out when the top is just golden.
- For extra gooey bars: Add a few extra chocolate chips on top before the final bake.
- Salted caramel twist: Sprinkle sea salt on top of the caramel layer before baking for a sweet-salty finish.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream for a next-level dessert.
- Cut into small squares for coffee breaks or afternoon treats.
- Drizzle extra caramel or chocolate sauce over the top for presentation.
- Wrap individually in parchment for gifting during the holidays.
Caramelitas
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment and grease lightly.
- Combine oats, flour, brown sugar, baking soda, and salt in a large bowl. Stir in melted butter until crumbly.
- Press half of the mixture into the bottom of the pan and bake for 10 minutes.
- Melt caramels with heavy cream in a saucepan over medium-low heat until smooth. Stir in vanilla.
- Sprinkle chocolate chips over the baked crust, pour caramel over, and crumble remaining oat mixture on top.
- Bake 18–20 minutes until golden. Cool completely before cutting into bars.
Notes
Storage:
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To serve warm again, heat individual squares in the microwave for 10–15 seconds.
You can also freeze Caramelitas for up to 2 months. Layer with parchment between each bar and store in a freezer-safe bag. Thaw at room temperature before enjoying.
Variations:
- Peanut Butter Caramelitas: Add 1/2 cup peanut butter to the caramel mixture for a nutty twist.
- Dark Chocolate Lovers: Swap semi-sweet chips for dark chocolate chunks.
- Nutty Crunch: Stir 1/2 cup chopped pecans or walnuts into the oat mixture.
- Gluten-Free Version: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Espresso Drizzle: Add a teaspoon of instant espresso powder to the caramel for a hint of mocha flavor.
Fun Fact:
Caramelitas first appeared in church cookbooks and small-town bake sales across the Midwest in the 1960s. The original versions were made with Kraft caramels and oats—a simple, no-fuss recipe that quickly became a staple of American home baking. Their enduring appeal lies in that classic combination of textures: the soft chew of oats, the silky pull of caramel, and the melt of chocolate.
Today, Caramelitas remain a beloved favorite, shared on food blogs and TikTok feeds for their gooey satisfaction and nostalgic flavor. They’re the kind of treat that disappears faster than you expect—especially when still a little warm.
