Carmelitas (The Best Cookies Known to Man!)

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Carmelitas are the best cookies known to man that are baked with caramel and chocolate in the middle of an oat cookie crust, these will change your life. This is known as the best cookie ever!

Quick and easy to make cookie bars are delicious and gone in minutes! If you love making cookie bars these are my favorites: Chocolate Chip Cookie Cheesecake Bars, Peanut Butter Caramel Chocolate Chip Cookie Bars or Salted Caramel Chocolate Chip Cookie Bars.

Three Carmelitas stacked on top of each other.

Easy Carmelitas Recipe

Have you tried a Carmelita yet?! It is one of the best cookie bars that I have 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 made these Carmelitas and again the next day! Carmelitas don’t last long at in our home. They are that irrestiable!

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 bar recipe ever for a reason. They truly are! When I had my first bite today all of the memories of falling in love with them came back to me! You won’t even care about all of the calories at the time. You can go to the gym later. These Carmelites will be worth every bite!

Carmelitas Ingredients:

  • Caramel: Buy the squares that are wrapped and unwrap them before melting.
  • Heavy cream: Makes the caramel sauce rich and creamy.
  • Butter: Melt the butter before adding it in to the
  • Brown sugar: Pack your brown sugar as tight as you can. Remember these calories are worth it!!
  • Flour: This will help the rolled oats
  • Rolled oats: Best to have rolled oats over quick oats.
  • Baking soda: Helps raise the crust.
  • Semisweet chocolate chips: It is best to balance the semisweet since the caramel is so sweet itself too.

How to make Carmelitas:

  1. Prepare pan and unwrap caramel: Preheat oven to 350. Grease an 8×8 pan or you can line with aluminum foil or parchment paper for easier removal. The caramel can get sticky. (can also be made in a 9×13 just double the ingredients)
  2. Mix together caramel filling: In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
  3. Make then bake the crust: Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove.
  4. Combine caramels: 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. Layer the caramel and chocolate chips: Remove pan from the oven and sprinkle chocolate chips over the crust. Pour caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
  6. Bake again: Return to oven and bake for 15-20 minutes until the edges are lightly brown.
  7. Let cool before cutting: Once removed from oven allow them to completely cool and the caramel to set up. The caramel is like molten caramel 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.

The Recipe Critic Pro Tip:

Add a pinch of salt to the rolled oat dough to balance out and make a sweet and salty mixture for the crust. 

The process of making Carmelitas: first mix the crust together in a glass bowl with a spoon then prepare the pan with aluminum foil and layer with caramel and chocolate chips then add rolled oats on top.

Tips for making Carmelitas:

These Carmelitas are so simple to make and taste amazingly good! It is AMAZING what these simple ingredients can make. Combined this is a one of a kind, melt in your mouth Carmelitas recipe that is worth every calorie!

  • Caramel: A Good quality caramel is best for these Carmelitas. I prefer Worthier’s and the kind that you unwrap is best. It is a soft caramel and worth it when making Carmelitas.
  • Thinner crust: For a thiner side crust you can use a 9×9 baking pan. You do not need to double the recipe or add ingredients to the bigger pan.
  • Chocolate chips: Milk chocolate chips will work great. If that is too sweet, simply use the semi sweet or dark chocolate chips.
  • Parchment paper: This will save you so much time cleaning up as well as making it easier to bake the Carmelitas. Parchment paper is easy to pull out and have a clean pan afterwards.
  • Cool completely: It is best to have the Carmelitas cool completely before cutting them into squares. They are easier to cut into once they are set up or even chilled.
  • Rolled oats or quick oats: Rolled oats are thicker compared to quick oats that are fine and seem to thicken the crumble. Quick oats stick together better like a dough. They are both good because they have great texture. Either way both oats are great for this Carmelitas recipe.

Carmelitas baked and cut into squares with one sticking upward facing up with the layers toward the photo.

Storing Carmelitas:

I am not really sure who has stored Carmelitas for very long. Every time we make them they are gone before I can move my hand away from the plate. They are that good. The ooey-gooey masterpiece is just what is calling your name. Every bite is melt in your mouth worthy!

  • How to store Carmelitas: Once cooled the Carmelitas can be stored in an airtight container in a cool space for 5 to 7 days. If you like a chilled Carmelita, they can be stored in the refrigerator for 7 to 9 days.
  • Stacking Carmelitas: It is best to leave them flat but if you need to layer the camelitas for best storing. Freeze the cookie bars, then place in a ziplock bag or airtight container layering the Carmelitas with parchment paper in-between each layer/row. Store either in the refrigerator or counter at room temperature.
  • Can you freeze Carmelites  Yes! These Carmelitas bars do well frozen. Simply layer them and add them to an airtight container or ziplock bag to freeze for up to 1 month.

More Delicious Caramel Desserts:

Two Carmelitas stacked on top of one another with the recipe critic hand holding them together.

Carmelitas

4.75 from 4 votes
This is known as the best cookie ever! Baked with caramel and chocolate in the middle of an oat cookie crust, these will change your life!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings: 8 Servings

Ingredients
  

  • 32 caramel squares unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter melted
  • 3/4 cup brown sugar packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

Instructions
 

  • Preheat oven to 350. Grease an 8x8 pan or you can line with aluminum foil or parchment paper for easier removal. The caramel can get sticky. (can also be made in a 9x13 just double the ingredients)
  • In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
  • 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.
  • 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.
  • Remove pan from the oven and sprinkle chocolate chips over the crust. Pour caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
  • Return to oven and bake for 15-20 minutes until the edges are lightly brown.
  • Once removed from oven allow them to completely cool and the caramel to set up. The caramel is like molten caramel 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.

Video

Notes

Updated Post on February 19, 2020
Original Post on June 27, 2013

Nutrition

Serves: 8

Calories653kcal (33%)Carbohydrates81g (27%)Protein7g (14%)Fat35g (54%)Saturated Fat20g (100%)Cholesterol70mg (23%)Sodium401mg (17%)Potassium303mg (9%)Fiber3g (12%)Sugar54g (60%)Vitamin A778IU (16%)Vitamin C1mg (1%)Calcium108mg (11%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword carmelitas, carmelitas recipe, how to make carmelitas
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 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,

  2. 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 🙂

  3. 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.

  4. 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

  5. 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??

      1. Can you use Carmel bits? They are like chocolate chips except Carmel chips and how much Carmel chips would equal the Carmel squares?

  6. 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….. 😉

  7. 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!! 🙂

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

  9. 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!

  10. 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!!

Leave a Reply

Your email address will not be published.

Recipe Rating