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These Ultimate Gooey Carmelitas Bars are a heavenly combination of buttery oat crust, rich chocolate, crunchy pecans, and a luscious caramel layer — all baked to golden perfection for an indulgent dessert that will have everyone asking for seconds.

Why You Will Love This Recipe

The beauty of this recipe lies in its texture and flavor balance: the chewiness of oats, the crunch of pecans, the smooth melt of chocolate, and the gooey sweetness of caramel. They’re the perfect crowd-pleasing dessert, ideal for sharing at potlucks, family gatherings, or as a treat-yourself indulgence.

Ultimate Gooey Carmelitas Bars

There’s something deeply comforting about a dessert bar that has both familiarity and a touch of extravagance, and Carmelitas are the embodiment of that. They have the nostalgic charm of an oatmeal cookie, elevated with layers of decadent caramel and chocolate. With every bite, you get a harmony of flavors and textures that feels like a warm embrace.

The foundation of these bars is a buttery oat crust that toasts up beautifully in the oven. Quick-cooking oats are used to ensure a tender chew, while still offering that signature wholesome bite. The flour in the crust holds everything together, giving you a sturdy base for the rich toppings to come.

Brown sugar plays a dual role here — it sweetens and also deepens the flavor with its subtle molasses undertones. That gentle warmth works perfectly with the caramel layer, making the sweetness feel rounded rather than cloying.

Chocolate is the second star of this show. We’re using both semisweet chocolate chips and chopped unsweetened baking chocolate to create a perfect balance of sweetness and depth. The chips give you bursts of creamy sweetness, while the chopped chocolate melts into the caramel for a more intense cocoa note.

Pecans bring a welcome crunch, breaking up the richness with their slightly earthy, buttery flavor. They also make each bite more complex and satisfying.

The caramel layer is made by melting soft vanilla caramels with heavy cream, creating a silky-smooth sauce that blankets the chocolate and nuts. Instead of store-bought caramel sauce, this stovetop method ensures a thicker, chewier finish that holds up between the crust layers.

Assembling these bars is simple yet gratifying: part of the oat mixture is pressed into the pan for the base, followed by pecans and chocolates, a generous pour of caramel, and a crumble of the remaining oat mixture on top. Baking brings it all together — the caramel bubbles slightly, the chocolate melts, and the oats turn golden.

Once cooled, these bars cut beautifully, revealing distinct, tempting layers. They store well at room temperature or chilled, making them perfect for preparing ahead of time.

For those who love to go the extra mile, a drizzle of melted caramel and chocolate on top makes these bars even more visually irresistible. But even without that finishing touch, they’re guaranteed to impress.

They’re the kind of treat that disappears quickly from a dessert table, often leaving you wishing you had made a double batch. One bite and you’ll understand why Carmelitas have become a beloved classic.

Servings

16 bars

Time

• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 43 minutes

Ingredients

• 1 3/4 cups (210 g) all-purpose flour
• 2 cups quick-cooking oats (or rolled oats pulsed briefly in a food processor)
• 1 1/2 cups (300 g) brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, melted
• 14 ounces vanilla caramels, unwrapped
• 1/3 cup heavy cream
• 2 cups (12 oz) semisweet chocolate chips
• 1 cup (6 oz) unsweetened baking chocolate, chopped
• 1 cup chopped pecans

Optional Topping:

• 5–6 caramels
• 1/3 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, leaving a 1-inch overhang on the sides.
2. In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Stir in melted butter until mixture forms a coarse crumble.
3. Press two-thirds of the oat mixture evenly into the prepared pan.
4. Sprinkle chopped pecans, semisweet chocolate chips, and chopped baking chocolate over the crust.
5. In a small saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth.
6. Pour caramel mixture evenly over the chocolate and nuts.
7. Crumble the remaining oat mixture over the caramel layer.
8. Bake for 23 minutes, or until the top is lightly golden.
9. Cool completely in the pan on a wire rack.
10. Lift bars out using the parchment overhang, then cut into squares.
11. Optional: melt remaining caramels and chocolate chips separately, then drizzle over cooled bars.

Tips

• For cleaner cuts, chill bars before slicing.
• Use high-quality chocolate for the richest flavor.
• Swap pecans with walnuts or almonds if desired.