Carmelitas are dessert bars that are layered with all kinds of delicious goodies like chocolate, caramel and oatmeal cookies.
I made these Carmelitas for the first time about 13 years ago, and I continue to be obsessed with them to this day. They are bars that have everything going on in them! I think it’s the swirls of dulce de leche throughout that have me enamored. Every time I make these and share them with others, I get the same reaction… “wow!”
How to make Carmelitas:
An oatmeal cookie layer is first up in these bars. Oatmeal cookie dough is pressed into the bottom of a 9×13-inch pan and baked for 15 minutes.
Then the baked cookie layer is topped with chocolate chips, pecans and spoonfuls of dulce de leche. More oatmeal cookie dough is crumbled on top. And finally- more chocolate chips, pecans and dulce de leche.
See all of those fabulous layers of deliciousness? All of those layers bake together to create these amazing bars. This isn’t diet food. This is a “special treat,” decadent dessert that you will absolutely love.
Ingredient notes/substitutions:
- Dulce de leche can be found in a can in your market’s baking aisle (or in the latin products aisle). Or you can make your own homemade dulce de leche.
- If you’re not a nut family (or if you’re allergic), leave out the pecans. Or substitute coconut for pecans!
- The recipe calls for using semi sweet chocolate chips, but use milk chocolate, dark chocolate or whatever you’d like.
How to store Carmelitas:
Store carmelitas in a covered container for up to 4 days. If you put that container in the freezer, they will keep up to three months. Let thaw at room temperature to serve. Or eat them frozen– they’re amazing!
This recipe makes 24 substantial-sized bars. Enjoy! If you like this recipe, you might like to try my recipe for Fudge Nut Layer Bars or these Pecan Pie Bars.
Chocolate Oatmeal Carmelitas
Ingredients
- 3 cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups (4 sticks) unsalted butter, at room temperature
- 3 cups quick-cooking rolled oats
- 2¼ cups packed light brown sugar
- 1½ cups (16 ounces) dulce de leche (canned is fine)
- 3 tablespoons all purpose flour
- 1½ cups semi sweet chocolate chips
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 350°F. Butter a 9x13-inch pan.
- In a large bowl, whisk the 3 cups of flour with the baking soda and salt. Add the butter, oats and brown sugar and use an electric mixer to combine. In a small bowl, mix the dulce de leche with another 3 tablespoons of flour.
- Pat half of the oat mixture into the baking pan. Bake for 15 minutes. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dollops of dulce de leche.
- Bake for about 35 minutes, or until the edges are set. Let stand, uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
Notes
- Purchase pre-made dulce de leche in a can or bottle. Nestle makes it (among other manufacturers.) We find ours in the Latin section of our market.
- Once cooled, the carmelitas can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think your could use old fashion oats in this recipe without adverse consequences?
Thanks for all the great recipes!
I think that would probably be fine.
Excellent bars and love the name. Will flatt en the raised edges after 1st bake next time before adding chocolate and caramel so it spreads a bit more evenly. Thanks for posting and will make these many many more times. Wish I could rate it 10 stars!
I am not known for my culinary abilities, but I baked these, as well as the Butterfinger Brownies, for a party I went to this past weekend. I put a small decorative swirl of you Wedding Butter Icing on each if the Butterfinger Brownies to fancy them up a bit… delicious. Thanks for such awesome recipes and clear instructions. They turned out so well and people are asking for the recipes (I am linking them to this site). As an aside, I had to freeze both of them once they cooled as I left on vacation for a week. I packaged them well and when I got home I took them out to thaw overnight – they were both nice and fresh and oh-so-yummy!
So happy to hear you had successes!