Carmelitas will always be one of my weaknesses. Yes of course they are loaded with calories but once in a while it is so worth it! I mean how can you resist a oatmeal cookie bar that is sandwiched with a layer of two kinds of chocolate chips and a layer of silky smooth salted caramel? These rich cookie bars are always a hit at any celebration, they go fast! Try them and you’ll see why.
I love the balance the flaky sea salt adds to all the sweetness of these bars. But really, can you ever go wrong with salted caramel? I love salted caramel anything and everything. Gelato, popcorn, brownies, macarons, frosting… the list goes on and on. If there’s one things I really love it’s salted caramels candies and salted caramel sauce – eaten the right way of course, by the spoonful!
If you are looking for a treat yourself dessert this should definitely be it! I don’t make these often because they’re dangerously addictive but when I do I savor each and every bite.
This was originally shared on Dec. 17, 2012. I’ve just been updated a few recipes from the archives. Plus I wanted an attempted excuse to make these again.
Salted Carmelitas
Yield: About 12 bars
Ingredients
- 32 caramels , unwrapped (such as Kraft)
- 1/2 cup (120ml) heavy cream
- 1 cup (140g) all-purpose flour
- 1 cup (98g) old fashioned rolled oats
- 3/4 cup (170g) packed light-brown sugar
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 10 Tbsp (5 oz) unsalted butter
- 1 tsp vanilla extract
- 1/2 cup (92g) milk chocolate chips
- 1/2 cup (92g) semi-sweet chocolate chips
- Flaky sea salt , such as Maldon
Instructions
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Preheat oven to 350 degrees. Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine the two ingredients in a saucepan and melt over low heat), set aside.
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In a mixing bowl whisk together flour, oats, brown sugar, baking soda and 1/4 tsp table salt. Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish (layer will be thin) then bake in preheated oven for 10 minutes. Remove from oven and sprinkle milk chocolate and semi-sweet chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle a scant 1/2 tsp flaky sea salt evenly over caramel layer (or you can sprinkle it over the top of the last crumble layer before baking), then sprinkle top evenly with remaining oat mixture. Bake in preheated oven 16 - 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator). Store in an airtight container in a single layer.
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Recipe Source: adapted from Lulu the Baker
Averie @ Averie Cooks: They look amazing and I too saw that post of hers on Pinterest and last spring, made my version of them. I adapted it a fair amount but still want to make something closer to hers/yours. That drippy caramel speaks to me! December 17, 2012 at 11:19am
Ashlee Christopher: OH . MY. AMAZING!!
Cant wait to try them
XO
http://abpetite.blogpsot.com/ December 17, 2012 at 1:05pm
Sarah: Yum!! I’ve never had a caramelita, so it looks like I’m going to need to make these as soon as possible. I give it three days.. December 17, 2012 at 1:13pm
Loretta E.: These look so delicious Jaclyn! I love that oozing caramel….
I totally forgot about carmelitas! Thanks for reminding me. December 17, 2012 at 1:18pm
Serena Bakes Simply From Scratch: I love carmelitas! Deliciousness! December 17, 2012 at 1:51pm
Rachel @ Bakerita: This looks so amazing. I LOVE caramelitas, and I love that you added a salty element. Those pictures are ridiculously gorgeous too. December 17, 2012 at 3:33pm
Jessica@AKitchenAddiction: These are a family favorite at my house! Love that you added sea salt! December 17, 2012 at 3:37pm
sally @ sallys baking addiction: wow wow wow wow wow Jaclyn. You’ve outdone yourself. My stomach is GROWLING for some salted caramel in the form of a caramelita. :) LOVE IT my dear! December 17, 2012 at 4:59pm
Patricia | The Answer Is Cake: I’ve never heard of caramelitas – but strangely enough, after reading your blog and looking at your gorgeous photos they are all I can think of! Must eat caramelitas… December 17, 2012 at 6:55pm
Ashley: Wow these pictures are making me drool! December 17, 2012 at 7:46pm
Grandbabycakes: Wow, these would make my family very happy campers. Anything with caramel in it has to be golden! December 17, 2012 at 9:06pm
angela @ another bite please: carmels – check heavy cream – check chocolate chips – check – I will so be making these tonight or tomorrow…I have a weakness for carmel salty goodness too! December 18, 2012 at 11:31am
Yammie @ Yammie’s Noshery: I will dream of these babies tonight.
By the way, did you change your blog design?? It looks awesome! December 20, 2012 at 9:16pm
Jaclyn: Thanks so much Yammie! Yes I did, finally. I couldn’t handle being a blogspot.com any longer =). I thought wordpress had a lot more to offer too, will see how it goes. So far so good. December 21, 2012 at 12:49am
Yammie @ Yammie’s Noshery: Awesome! I love being .com. It makes me feel so much more official! I especially like your new recipe layout. I should try to figure out how to do something like that. December 21, 2012 at 8:56am
Jaclyn: Thanks Yammie! Yeah it’s definitely nice to be rid of the blogspot =). December 22, 2012 at 9:59am
Kat: So after seeing this recipe – I HAD to make these. I just made them today. I’m struggling because there are still 10 minutes of cooling left and 2 hours in the fridge – and I just don’t know if I can contain myself until then. This recipe looks simply amazing. December 21, 2012 at 4:01am
Jaclyn: I hope they turned out perfect for you! I always have a hard time waiting myself, I can never help but dive in and have a small piece before they’ve cooled enough for clean cutting. I don’t have the will power not too =). December 21, 2012 at 2:23pm
Missyg: Not sure if I was the only one that had this problem, but I don’t see how that oat mixture is meant to be enough to provide a full bottom and top for the bars… I had a very very thin layer for the bottom and not enough oat mixture for the top at all. Did I do something wrong? December 24, 2012 at 12:33pm
Jaclyn: You didn’t do anything wrong. It is meant to be fairly thin. You could do 1 1/2 of the crust recipe next time or even double. You might have to bake it a little longer to compensate. Thanks! December 24, 2012 at 3:21pm
Jaclyn: OH MY GOSH!!!! I woke up today (Christmas) and started making these bars and realized I left out the brown sugar!! I feel so terrible! I really really hope you clicked on the adapted recipe from link and noticed she used sugar in hers. I honestly don’t know how I missed that because I re-read all the recipes I post at least 3 times and sugar is the most important ingredient in a cookie. The holidays have been hectic for me I guess, this is the first time I’ve ever left out such a crucial ingredient. I hope that wasn’t why yours were thin! Please forgive me I’m so sorry! Merry Christmas! December 25, 2012 at 2:14pm
Dianne Shaw: I made these and just had to tell you how awesome they are! My family fought over them. The caramel and chocolate layer was oh so good. The crust was thin, as someone commented. I used about 3/4 of the mixture for the base and spread the rest on top. I was happy with how it turned out. Thanks again for sharing such a fabulous recipe! December 26, 2012 at 5:25pm
Jaclyn: I’m so glad you and your family enjoyed them Dianne! Youre very welcome and thank you for your comment! December 26, 2012 at 10:24pm
» The Sunday Brunch Buffet 12/30/2012 The Live-In Kitchen: […] I have a sudden need for/obsession with carmelitas. […] December 30, 2012 at 12:02am
Allison Day: *swoon* These sound amazing! January 4, 2013 at 12:27am
Elizabeth: Salted Caramel is just the best thing ever! I love how these look and sound. January 14, 2013 at 6:32pm
Kelly: First the salted caramel chocolate crinkles, and now I find this on your site??? Oh my goodness. Can’t wait to try it!
Just pinned it. :-) January 28, 2013 at 5:56am
Jaclyn: Kelly – I hope you do get a chance to make them and love them! January 28, 2013 at 9:03pm
Salted Carmelitas | Laughing Latte: […] recipe alterations needed here! Just visit Cooking Classy and you have the recipe to […] February 13, 2013 at 3:01am
Wendy: This recipe looks good and I’d like to try it, but … 10 tbsp of butter? The measurement style seems odd to me. Can anyone tell me how much butter in terms of sticks? 1 stick? 2 sticks?
thx,
w February 13, 2013 at 8:18am
Jaclyn: 10 Tbsp is 1 stick of butter plus 2 Tbsp. Hope you enjoy! February 14, 2013 at 9:16am
Leah: Oh my YUM. I just doubled this recipe to make a 13×9 pan. They are amazing. I made them to bring to my daughters 3rd grade teachers tomorrow….but I’m not sure they’re going to last that long! They are delicious!! May 20, 2013 at 8:55am
Jaclyn: I’m so glad you liked these Leah! Thanks for your comment! These are hard to share :). May 20, 2013 at 9:08am
Salted carmelitas | hungryhinny: […] carmelitas were recently brought to my attention again, specifically through a recipe posted on Cooking Classy. This version had added salt, and the combination of salted caramel, chocolate, oats and brown […] May 27, 2013 at 3:40am
Mandi: Does anyone know if I can substitute caramel sauce for the wrapped caramels? May 27, 2013 at 5:37am
Jaclyn: I haven’t tried it yet, but according to the site I adapted the recipe from she says you can just omit the cream too and use 1 1/4 cups caramel sauce. Here’s the link:
http://luluthebaker.blogspot.com/2010/10/carmelitas.html May 27, 2013 at 12:56pm
Cama: Hello
I’d like to make these tomorrow afternoon. The problem is I don’t eat chocolate. Can I omit chocolate chips without any risk of damaging these beauties? August 7, 2013 at 6:09am
Jaclyn: No that should be fine to just leave them out. August 7, 2013 at 7:42am
Rose: OUTRAGEOUS!! These are so good we couldn’t stop eating them. They have reached “crack” status! December 2, 2013 at 3:59pm
Jaclyn: Love to hear that Rose :)! December 2, 2013 at 6:39pm
Monica: Love this adaptation of Carmelitas. I’m going to try this recipe out over the weekend (: Happy holidays! December 28, 2013 at 1:35pm
Sweet and Salty Carmelitas | URBAN BAKES: […] Sweet and Salty Carmelitas recipe adapted from Cooking Classy. […] January 4, 2014 at 1:47pm
Chichi: These look so delicious. I so want some March 18, 2014 at 4:55am
Colleen: Jaclyn—These look incredible! But my grandmother would have me shot if I brought Kraft caramels into the house (it’s Grandma’s recipe ONLY around here!). I’d like to try subbing my own caramels in, so could you tell me how much 32 Kraft caramels weigh? Thank you so much! September 3, 2014 at 7:48pm
Jaclyn: I just looked it up online and there are 49 in one 14 oz bag, so if I’m doing my math right (which is kind of risky you may want to double check :) then it would be about 9 oz for the 32. I LOVE homemade caramel! September 4, 2014 at 10:45am
kim: Taste good March 20, 2015 at 1:09pm
Helen: Can I make them in advance and put them in the freezer? August 7, 2015 at 12:19am
Jaclyn: That should be fine. I hope you love them! August 12, 2015 at 5:38pm
Ilona @ Ilona’s Passion: OMG! I love the addition for caramel and chocolate all together. Looks so yum! September 9, 2015 at 10:02am
Medha @ Whisk & Shout: These look awesome! Pinning :) September 9, 2015 at 3:06pm
Jaclyn: Thanks for sharing Medha! September 9, 2015 at 4:26pm
Char R.: These look amazing!!!
I don’t know if I dare make them though, as I’m afraid I might eat them all!!!
Their going to be at the top of my list to make at Christmas to give to others. (and of course I’ll steal a couple for me!) September 9, 2015 at 5:20pm
Esther: You had me at ‘salted caramel’. These look so deliciously decadent. September 9, 2015 at 6:12pm
Bella B: Oh yummy yummy! I need to makes this
September 9, 2015 at 8:54pm
Laura (Tutti Dolci): These caramelitas are beyond gorgeous!! Love! September 9, 2015 at 11:48pm
Jaclyn: Thanks Laura! September 10, 2015 at 10:55am
Lora: I just had to say that your photos are awesome. They make me want to try every recipe! September 13, 2015 at 2:48pm
Jaclyn: Thanks so much for the compliment Lora! September 13, 2015 at 11:14pm
Jocelyn: These are so delicious! The crust is perfect, and I like the combination of milk and semi-sweet chocolate chips. I didn’t have the caramels on hand, so I used home homemade salted caramel sauce instead.
Thanks for a fabulous recipe! October 15, 2015 at 9:34pm
Jaclyn: I’m so glad you enjoyed these Jocelyn! Thanks for your comment! October 17, 2015 at 1:46pm
Oxy: I made them today. I cant find words to say how much my family liked them. These are real candy bars. “Yummyliciously yummolicious!!!” It’s definetely worth making them!!!! November 3, 2015 at 1:17pm
Liz @ Teta Lizza’s Kitchen: I had never heard of a Carmelita until Pinterest and then had my first one from a bake shop last week. I swear my world will never be the same! It is joy and regret all in one…but more joy! I knew YOU would have the recipe and here it is! All your recipes have been a success in my kitchen – thanks so much! – Liz November 7, 2015 at 6:19am
ginger: has anyone tried this with gluten free flour? November 17, 2015 at 6:36pm
Kate: Jaclyn, have you made these using your homemade caramel sauce instead of the Kraft caramels? Thanks! Kate November 24, 2015 at 11:45am
Angela T: I’ve made these before and I loved them, I accidentally bought the caramel bits instead of the wraps, do you know how much I should use? December 16, 2015 at 6:31am
NRS: I made these and they are so so so yummy!!!!!!!! June 29, 2016 at 11:30am
Estee: Any way to make this non dairy including the caramel part? August 4, 2016 at 4:05pm
cl: No eggs?? July 11, 2017 at 10:13am
Jaclyn: No, no eggs are needed for these. July 11, 2017 at 10:47am