Caramelitas

Back in high school I had a friend whose mom would make caramelitas and I did not know what that meant except that they were absolutely incredible and I have been making them ever since. Now they are Chandler’s favorite thing I make which is funny because this is probably the easiest and quickest recipe to put together and bake in my entire repertoire. He has no idea how little effort goes into them and I am perfectly happy keeping it that way.

If you have never heard of caramelitas before I am genuinely excited for you because you are about to have a new obsession. It is basically an oat-based cookie bar crust on the bottom and top with a layer of ooey gooey salted caramel and melted chocolate chips sandwiched in the middle. The caramel seeps down into the bottom crust as it bakes and up into the crumbled top layer and the chocolate chips melt completely into it and everything becomes this sticky, indulgent, caramel-chocolate-oat situation that is completely extraordinary. Sound heavenly? It absolutely is.

The two bake method is what makes these work so well and it is important to follow it exactly. The bottom layer goes in first for ten minutes to set and firm up enough to hold the caramel without it sinking straight through. Then the caramel goes on, the chocolate chips go on, the crumbled top layer goes on, and back into the oven for fifteen more minutes until everything is golden and the caramel is visibly bubbling around the edges. That bubbling is what you want to see before you pull it. It means everything has melted and merged together into that gooey filling that makes these bars so completely irresistible.

The hardest part of this entire recipe is waiting ten to fifteen minutes after they come out of the oven before cutting into them. The caramel needs that time to cool and thicken up enough to hold the bars together when you slice them. Cutting too early means everything runs and falls apart which is still delicious but significantly harder to plate and serve. Pair them warm with a scoop of vanilla ice cream and you have an absolutely award winning dessert. Make a double batch and use a bigger pan because I promise you these will not last.

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Why You’ll Love This Recipe:

• The ooey gooey caramel and chocolate filling sandwiched between two layers of buttery oat crust is one of the most satisfying and indulgent bar dessert experiences you will ever have and it comes from eight simple ingredients
• This is Chandler’s all time favorite thing Nicole makes and it is one of the easiest and quickest recipes on the entire blog which makes the reaction you get from serving these genuinely funny given how little work went into them
• The recipe is completely adaptable with gluten free flour for a GF version and any type of oats work so it is very accessible regardless of what you have in your pantry
• These freeze beautifully which makes them a perfect make ahead dessert for parties, potlucks, and fundraisers with a batch made days in advance

Key Ingredients:

• Melted butter: Three quarters of a cup is what gives the oat base its rich, golden, cookie-like flavor and its crumbly texture that holds together when pressed into the pan but breaks apart beautifully when crumbled over the top
• Brown sugar: The deep caramelized sweetness that runs through the entire oat base and pairs with the caramel filling in a way that makes every bite taste like it has multiple layers of caramel happening simultaneously
• Rolled oats: The ingredient that gives caramelitas their distinctive hearty, slightly chewy texture that sets them apart from a standard cookie bar. Both rolled and quick oats work here as confirmed in the comments
• Caramel sauce: The star of the middle layer and the ingredient that makes caramelitas what they are. Use a jar or squeeze bottle and be genuinely generous here. You want the caramel to completely cover the pre-baked bottom layer wall to wall
• Sea salt: Sprinkled over the caramel layer before the chocolate and top crumble go on for that sweet and salty contrast that makes every bite taste so completely intentional. Skip this if you are already using a salted caramel sauce
• Chocolate chips: About three quarters of a cup scattered over the caramel layer and they melt completely into the caramel during the second bake creating pockets of chocolate throughout the filling that make every bar different and wonderful

Tips for Success:

• Do not skip the first ten minute bake of the bottom layer before adding the caramel. That partial bake is what firms the base up enough to support the caramel without it sinking through and making everything soupy
• Be genuinely generous with the caramel. Cover the entire surface of the pre-baked bottom layer completely wall to wall so every bar has caramel in every bite rather than just the ones in the middle of the pan
• Let them cool for a full ten to fifteen minutes before cutting for the cleanest slices and the most enjoyable eating experience. The caramel needs that time to set up enough to hold everything together
• Grease the pan well or use parchment paper with enough overhang to lift the whole slab out before cutting for the most beautiful and cleanest bar presentation

Storage:

Store caramelitas in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. They are delicious at room temperature but the caramel firms up slightly in the fridge giving you a cleaner bite with a bit more structure. These also freeze beautifully for up to two months. Freeze in a single layer before wrapping individually in plastic wrap and transferring to a freezer bag. Bring to room temperature before cutting if frozen as a whole slab. Warm individual bars in the microwave for fifteen to twenty seconds for that fresh from the oven gooey experience.

FAQ:

Can I double this recipe?
Yes absolutely and it is strongly recommended because these go fast. Double every ingredient and use a 9×13 pan. The bake times stay the same but keep an eye on the edges during the second bake since a larger pan may need an extra two to three minutes to get the top crumble fully golden.

Can I use quick oats instead of rolled oats?
Yes. As confirmed in the comments both quick oats and rolled oats work in this recipe. Rolled oats give you a slightly chewier, more textured bar while quick oats give you a slightly softer, more uniform crumble. Both are completely delicious and the flavor is virtually identical.

My caramelitas came out runny. What happened?
Caramelitas are naturally very gooey and oozy straight from the oven which is part of what makes them so incredible. If they seem very runny right after baking give them the full ten to fifteen minute cool time before cutting. The caramel needs that time to thicken and set up. If they are still very runny after cooling check that you baked the full ten minutes for the first bake and the full fifteen for the second so the oat crust has enough structure to support the filling.

Caramelitas

Caramelitas made with a buttery brown sugar oat base pressed into an 8×8 pan and baked for ten minutes, then layered with a generous pour of caramel sauce, a sprinkle of sea salt, and three quarters of a cup of chocolate chips before the remaining oat crumble goes on top and the whole thing bakes for fifteen more minutes until golden and oozing. Eight ingredients, twenty five minutes, and Chandler's all time favorite dessert that goes fast enough to warrant doubling the batch every single time.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 9

Ingredients

  

• ¾ cup unsalted butter melted
• ¾ cup brown sugar
• 1 cup rolled oats
• 1 cup flour you can use All Purpose or a 1:1 Gluten Free alternative if you want
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla
• caramel sauce in a jar or the squeeze kind
• sea salt
• ¾ cup chocolate chips I dont measure this part but it’s probably about that

Instructions

 

• Preheat oven to 350℉ and grease or line an 8×8 baking dish.
• Combine melted butter and brown sugar in a large bowl until smooth.
• Add oats, flour, baking soda, salt and vanilla until combined.
• Press half of your oat mixture into the bottom of the pan and cook for 10 minutes.
• Remove pan from the oven and pour a generous drizzle of caramel all over the top to completely cover the base. Sprinkle with sea salt (If you’re already using salted caramel you can skip the salt)
• Sprinkle a layer of chocolate chips on top of that until covered (I just guess and sprinkle until it looks right – about 3/4 cup)
• Crumble the rest of your oat mixture on top sprinkling it evenly until the caramel and chocolate chips are mostly covered.
• Return to the oven for about 15 more minutes or until perfectly golden brown. It should be oozing!
• This is the hardest part but it’s best if you let them cool for at least 10-15 min for easier cutting and more enjoyable eating but when you’re ready, plate them up with some ice cream and ENJOY!

Keyword bars