Recipe: Carmelitas

Summary: These bars are like the bubblegum with the squishy, squirty center that oozes when you chomp down. Except it’s rich, creamy, buttery caramel that squirts in your mouth when you bite down. They’re like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and that is beautiful!


    • 3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)
    • 3/ 4 cup light brown sugar, packed
    • 1 tablespoon vanilla extract
    • 1 cup all-purpose flour
    • 1 cup whole-rolled old fashioned oats (not instant or quick cook)
    • 1 teaspoon baking soda
    • pinch salt, optional and to taste
    • 35 caramel squares, unwrapped (I used Werther’s Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)
    • 1/2 cup heavy cream
    • 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
    • 1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

For full instructions please visit:


Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 16

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