Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a dessert: buttery oat layers, creamy caramel, and melted chocolate in every bite. It’s surprisingly easy to make, yet tastes like something from a bakery. The texture is both soft and chewy, and when I sprinkle a little flaky sea salt over the top, it perfectly balances the sweetness. Whether I’m making them for a party, a potluck, or just a cozy night at home, these bars never fail to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust and Topping:
2 cups (240 g) all-purpose flour
2 cups old-fashioned oats
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups (320 g) packed light brown sugar
2 tsp pure vanilla extract
1/4 tsp kosher salt
Cooking spray
2 cups semisweet chocolate chips

Caramel Layer:
1 (11-oz.) bag soft caramels
1/4 cup whole milk
Pinch of flaky sea salt

Directions

I start by preheating my oven to 350°F (175°C). I grease a 13×9-inch baking pan with cooking spray and line it with parchment paper so I can lift the bars out easily later.
In a large mixing bowl, I combine the flour, oats, softened butter, brown sugar, vanilla, and salt. I mix until it forms a crumbly texture that holds together when pressed between my fingers. I set aside half of this mixture to use as the topping.
I press the remaining half firmly into the bottom of my prepared pan to form the crust, then bake it for about 12 minutes until it starts turning golden around the edges. I let it cool for about 10 minutes while I prepare the caramel.
To make the caramel layer, I place the soft caramels and milk in a small saucepan over low heat. I stir gently until the caramels are completely melted and smooth, which takes about 10–12 minutes. I stir in a pinch of flaky sea salt to enhance the flavor.
Once the crust has cooled slightly, I scatter the semisweet chocolate chips evenly over it. Then I pour the warm caramel sauce on top and gently spread it to cover the chocolate. I crumble the reserved oat mixture over the caramel layer, pressing it down lightly so it adheres.
I bake the bars for another 25 minutes, until the top is golden and the caramel is bubbling at the edges. I remove them from the oven and let them cool completely in the pan before slicing into squares—this part requires patience, but it’s worth it for clean, gooey layers.

Servings and Timing

This recipe makes 12 bars.
Prep Time: 15 minutes
Cook Time: 37 minutes
Total Time: 1 hour 12 minutes

Variations

Sometimes I swap the semisweet chocolate chips for dark chocolate when I want a richer flavor or white chocolate for a sweeter contrast. For a nutty twist, I sprinkle chopped pecans or walnuts over the caramel layer before adding the topping. I’ve also used salted caramel for an extra flavor boost. If I’m in the mood for something festive, I drizzle melted chocolate over the top once the bars have cooled.

Storage/Reheating

I store the cooled bars in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 3 months. To enjoy them warm, I microwave a bar for about 10–15 seconds—it makes the caramel soft and gooey again.

FAQs

Can I use caramel sauce instead of melting caramels?

Yes, but I prefer melting soft caramels because they set better. If using jarred caramel sauce, choose a thick one and reduce the milk slightly.

Can I make these gluten-free?

Yes, I use a gluten-free flour blend and certified gluten-free oats—they turn out beautifully.

How do I prevent the caramel from sticking to the pan?

Using parchment paper is key—it makes lifting and slicing much easier.

Can I double the recipe?

Definitely. I bake it in a larger pan or two smaller ones, but keep an eye on baking time—it may need a few extra minutes.

Why did my caramel harden too much?

It might have been cooked over heat that was too high. I always melt it gently on low heat for a smooth texture.

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly softer. I prefer old-fashioned oats for a chewier crust.

How do I get clean slices?

I let the bars cool completely, then use a sharp knife and wipe it clean between cuts.

Can I use margarine instead of butter?

Butter gives the best flavor, but margarine will work in a pinch.

Can I add sea salt on top?

Absolutely. A light sprinkle of flaky salt enhances the sweetness perfectly.

Do these taste better warm or cold?

Both! I love them warm for gooey caramel and slightly chilled for a firmer texture.

Conclusion

I love how these Caramelitas combine chewy oats, rich caramel, and chocolate into one irresistible dessert. They’re easy to make, taste incredible, and have that perfect balance of sweet and salty. Whether I serve them at a party or enjoy one with a cup of coffee, these bars always hit the spot—pure comfort in dessert form.