Where were you when you had your first Carmelita?  I remember it was back in 2009.  My sister was dating a guy and his mom had made some for a wedding reception.  I still remember my first bite.  It was one of the best cookie bars that I had eaten.  The carmel combined with the chocolate baked inside an amazing oatmeal cookie crust.  My mind was blown.  Oh man.  The soft gooey carmel was awesome!  I immediately got the recipe and made it the next day!   Since then the card was lost and it had been a long time since I had made them.  My neighbor brought me some over recently, and I knew I had to make them here in North Carolina!


For those of you that have not experienced a Carmelita yet. (Gasp!)  Here is my advice.  Go to the store, buy the ingredients, and make them today.   Oh and buy a gallon of milk.  You will need that too! 🙂 These are known as the best cookie ever for a reason.  They truly are!  When I had my first bite today all of the memories of falling in love with them that day back in 2009 came back to me! 🙂  You won’t even care about all of the calories at the time.  You can go to the gym later.  It will be worth it! 🙂

5.0 from 6 reviews
Prep time
Cook time
Total time
This is known as the best cookie ever! Baked with carmel and chocolate in the middle of an oat cookie crust, these will change your life! 🙂
Recipe type: Dessert
Serves: 8
  • 32 caramel squares, unwrapped
  • ½ cup heavy cream
  • ¾ cup butter, melted
  • ¾ cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips
  1. Preheat oven to 350. Grease an 8x8 pan or you can line with aluminum foil or parchment paper for easier removal. The carmel can get sticky. (can also be made in a 9x13 just double the ingredients)
  2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
  3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8x8 pan. Bake for 10 minutes and remove.
  4. While baking, combine the caramels and heavy cream and stir until completely smooth. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
  5. Remove pan from the oven and sprinkle chocolate chips over the crust. Pour carmel mixture over the chocolate chips and crumble remaining cookie dough on top.
  6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
  7. Once removed from oven allow them to completely cool and the carmel to set up. The carmel is like molten carmel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.
Although the original recipe was from boyfriend of 2009 I did find this at Lulu the Baker



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I made carmelitas over a year ago and you just reminded me that’s way too long and I need to make them again. Your photo is amazing! Love the caramel drips and the melted chocolate! Swoon!

  2. These were supper delicious!! I think it’s super easy and a great dessert to share with all

    Way to go Alyssa!! You did it again!!

  3. Boy, I cannot remember when I had my first carmelita, all I know is it’s one of the all time best desserts! You reminded me that I need to make these again! Looks wonderful!

  4. These look yummy! I’ve never had them, will have to pin them and try them soon!

  5. I love carmelitas! They combination is irresistable!

  6. I have some thick caramel syrup, can I omit the cream and use that?

  7. These look yummy! I will have to try them soon!

  8. Oh my goodness girl, these look amazing! WOW; I want some right now! 🙂

  9. Stephanie says:

    Do you use salted or unsalted butter?

  10. I tried doubling these and the top is burning and they’re like literally liquid inside T_T no idea what I did wrong!

  11. I made these for the first time about six months ago, and they were sooo amazing!! I’m about to make them again right now. Thank you for the great recipe!! 🙂

  12. Made them for a dessert bake off at work today…Everyone is in carmelita HEAVEN! My house smells fantastic and I am in compliment overload. I love that I was introduced to this recipe. SO easy to make too. Especially if I need to make more than one. Or 80….. 😉

  13. Wow. These are crazy good. Everyone was attacking the plate to try these. So not healthy but oh so good.

  14. I would love to make these – the photography makes them look wonderful. I’m not clear if they are eaten as a dessert or as a cookie – or maybe you can just eat them for either??

  15. Do you use all purpose or plain flour?

  16. Bobbie Jo says:

    Is there a way to make organic caramel sauce for this (or I’ll buy some) instead of using the caramel squares? How much caramel would I need to use and do I still add the cream? Thank you

  17. chrissy jenkins says:

    I made these they are super easy and they are wonderful. My family loved them.

  18. I have made these a couple of times now and they are amazing. Everybody who has had them has raved about them and asked for the recipe. Thanks for the great, easy to make recipe.

  19. Thank you, Thank you, Thank you… My recipe was also lost. For some odd reason I googled it and found your site. I am so grateful and excited to make these again and not just for Christmas.
    Thank You again Alyssa,
    Tina 🙂

  20. This recipe sounds simple enough that I might try it. I have been singing “Carmelita,” a song about a different kind of sweet by Linda Ronstadt since 1977. In Tucson, at a little Mexican cafe, I had a breakfast drink that was made of milk, cinnamon, sugar, and other spices, and it was wonderful. Does anyone know the name of this traditional Mexican drink? I know it isn’t “leche dulce,” or something so simple because I can remember it being a more complicated name, but I can’t remember it. Thanks for the simple carmelita recipe.

    May God bless us all,

  21. Diana smith says:

    i made these but the recipe is incomplete. It doesn’t tell you when to add chocolate chips so I added them last. I also didn’t have enough cookie mixture to add to top, it clumped up and I just spread it around as best I could. Who knows how these will turn out, in oven now

  22. Thank you, Alyssa for sharing this wonderful and easy-to-make recipe!

    I made it for a cookie exchange at work and two people ate theirs early to rave reviews. One person works in an Italian family bakery and took them back to share with coffee. After her brother ate one, he called up and wanted to know where she got them. She will be making them for the family dinner.

    I’m bringing these for Christmas dinner and giving them away in my NYE loot bag. A sweet ending to 2015 and hopes for a sweet 2016.

  23. I just took it out of the oven and the cookie topping seems like it needed more butter. It’s still really dry – almost dusty. I’m swirling the caramel now to try to dampen it. Is it the butter measurement that needs to be increased?

    • No these turn out perfect for me, I even made them for a church function on Friday. They should just feel like a cookie. How were they when you let them cool and cut into them? Maybe they were over baked or an ingredient was missed? Sorry they didn’t turn out. These are the BEST.


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