I can never resist the buttery oat layers, gooey caramel, and melted chocolate hiding inside these Caramelitas. One bite and it’s obvious why this simple-looking bar disappears so fast.

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I’m wildly obsessed with Caramelitas because they hit every craving at once: chewy, slightly crisp, gooey, rich, and completely impossible for me to ignore. I love that oat cookie bar bite against the sticky pull of soft caramel candies, especially when semisweet chocolate chips melt into every messy layer.

But the best part? That first square, when the edges hold together just enough and the middle basically gives up in the best way.

I always think I’ll have one. And then I’m back with a fork, picking at the pan like I have zero self-control.

Because I don’t.

Ingredients

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Melted butter makes the bars rich, soft, and just a little dangerous.
Brown sugar brings that cozy caramel vibe before the caramel even shows up.
Granulated sugar helps the edges get lightly crisp and snacky.
Eggs hold everything together so you’re not eating delicious crumbs.
Vanilla adds warmth, like the cookie layer got a little extra love.
Flour gives the bars structure, so they slice instead of slump.
Rolled oats make it chewy, hearty, and somehow breakfast-adjacent.
Baking soda keeps the cookie base from feeling too heavy.
Salt balances all the sweetness.
Trust me, it matters.
Caramels and cream turn gooey, sticky, and completely irresistible.
Chocolate chips bring melty pockets because caramel needs a best friend.
Plus nuts add crunch, but skipping them is totally fine too.

Ingredient Quantities

1 cup unsalted butter, melted

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all purpose flour

2 cups old fashioned rolled oats

1/2 teaspoon baking soda

1/2 teaspoon salt

14 ounces soft caramel candies, unwrapped, plus 2 tablespoons heavy cream

1 1/2 cups semisweet chocolate chips

1/2 cup chopped pecans or walnuts, optional

How to Make this

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1. Preheat oven to 350 degrees F and line a 9×13 inch baking pan with parchment paper or lightly grease it.

2. In a large bowl whisk together 1 cup melted unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until smooth.

3. Add 2 large eggs and 1 teaspoon vanilla extract and beat until combined.

4. In a separate bowl stir together 2 cups all purpose flour, 2 cups old fashioned rolled oats, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

5. Fold the dry ingredients into the wet mixture until just combined. Reserve about 1 1/2 cups of the mixture for the top layer. Press the remaining mixture evenly into the prepared pan to form the bottom crust.

6. Bake the crust for 10 to 12 minutes or until edges are lightly golden. Remove from oven and leave oven on.

7. While the crust bakes, melt 14 ounces soft caramel candies with 2 tablespoons heavy cream in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. Pour the warm caramel evenly over the parbaked crust.

8. Sprinkle 1 1/2 cups semisweet chocolate chips and 1/2 cup chopped pecans or walnuts, if using, over the caramel. Crumble the reserved oat mixture over the top, pressing gently to adhere.

9. Bake for 15 to 18 minutes or until the top is golden and the chocolate is set. Cool completely in the pan on a wire rack, then lift out using the parchment and cut into bars.

Equipment Needed

1. Oven
2. 9×13 inch baking pan lined with parchment paper or lightly greased
3. Large mixing bowl and a medium mixing bowl
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons
6. Heatproof bowl for melting caramel set over a saucepan of simmering water or a microwave safe bowl
7. Small saucepan (for double boiler) or microwave
8. Wire cooling rack
9. Knife and cutting board for chopping nuts

FAQ

What temperature and bake time should I use? Preheat oven to 350°F. Press dough into a greased 9×13 inch pan and bake 18 to 22 minutes until edges are set and center is lightly golden.

How do I melt the caramels so they layer smoothly? Place unwrapped caramels and 2 tablespoons heavy cream in a microwave safe bowl and heat in 20 second intervals, stirring between each, until smooth. Alternatively melt gently in a small saucepan over low heat, stirring constantly.

Can I make these ahead and how should I store them? Yes. Cool completely, cover tightly and store at room temperature up to 3 days or refrigerate up to 1 week. For longer storage, freeze in an airtight container up to 3 months. Thaw before serving.

Any good substitutions for nuts or chocolate? Omit nuts if desired or swap for toasted sunflower seeds for a nut free option. Use milk or dark chocolate chips in place of semisweet to suit your preference.

How do I get clean slices without tearing the caramel layer? Chill the pan for 30 minutes after assembly, then use a sharp knife warmed under hot water and wiped dry between cuts for cleaner edges.

Can I make this gluten free? Yes. Substitute a 1 to 1 gluten free all purpose flour blend and use certified gluten free rolled oats. Texture will be slightly different but still delicious.

Caramelitas Recipe Substitutions and Variations

1 cup unsalted butter, melted: substitute with 1 cup melted coconut oil or 1 cup melted vegan butter for a dairy free version
2 large eggs: substitute with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) or 1/2 cup unsweetened applesauce for egg-free/moist bars
2 cups all purpose flour: substitute with 2 cups gluten free all purpose flour blend (ensure it contains xanthan gum) or 2 cups whole wheat pastry flour for a nuttier, slightly denser crumb
14 ounces soft caramel candies + 2 tbsp heavy cream: substitute with 14 ounces dulce de leche or about 1 1/2 cups homemade caramel sauce (sweetened condensed milk cooked or store bought), thin with a little cream if needed for spreadability

Pro Tips

1. Chill the dough a bit if it feels too soft before pressing the bottom layer into the pan. That makes it easier to get an even, compact crust without it sliding up the sides while parbaking.

2. Melt the caramels slowly and stir constantly. Use low heat in a double boiler or 10 to 15 second microwave bursts, stirring between bursts. If the caramel gets grainy, a teaspoon or two of light corn syrup can help smooth it out.

3. Press the reserved oat crumble gently, not hard. You want it to adhere to the caramel but still have some texture and air pockets so the top stays pleasantly chewy instead of rock solid.

4. Let the bars cool completely in the pan before lifting and cutting. Cooling lets the caramel set and yields cleaner slices. For even neater cuts, chill the pan for 30 minutes and use a hot, dry knife wiped between slices.

Caramelitas Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist the buttery oat layers, gooey caramel, and melted chocolate hiding inside these Caramelitas. One bite and it’s obvious why this simple-looking bar disappears so fast.

Servings

servings

Calories

338

kcal

Equipment: 1. Oven
2. 9×13 inch baking pan lined with parchment paper or lightly greased
3. Large mixing bowl and a medium mixing bowl
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons
6. Heatproof bowl for melting caramel set over a saucepan of simmering water or a microwave safe bowl
7. Small saucepan (for double boiler) or microwave
8. Wire cooling rack
9. Knife and cutting board for chopping nuts

Ingredients

1 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 cups old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
14 ounces soft caramel candies, unwrapped, plus 2 tablespoons heavy cream
1 1/2 cups semisweet chocolate chips
1/2 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350 degrees F and line a 9×13 inch baking pan with parchment paper or lightly grease it.
In a large bowl whisk together 1 cup melted unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until smooth.
Add 2 large eggs and 1 teaspoon vanilla extract and beat until combined.
In a separate bowl stir together 2 cups all purpose flour, 2 cups old fashioned rolled oats, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Fold the dry ingredients into the wet mixture until just combined. Reserve about 1 1/2 cups of the mixture for the top layer. Press the remaining mixture evenly into the prepared pan to form the bottom crust.
Bake the crust for 10 to 12 minutes or until edges are lightly golden. Remove from oven and leave oven on.
While the crust bakes, melt 14 ounces soft caramel candies with 2 tablespoons heavy cream in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. Pour the warm caramel evenly over the parbaked crust.
Sprinkle 1 1/2 cups semisweet chocolate chips and 1/2 cup chopped pecans or walnuts, if using, over the caramel. Crumble the reserved oat mixture over the top, pressing gently to adhere.
Bake for 15 to 18 minutes or until the top is golden and the chocolate is set. Cool completely in the pan on a wire rack, then lift out using the parchment and cut into bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.