Why You’ll Love Recipe For Oatmeal Carmelitas Recipe

I keep coming back to this recipe because it uses simple pantry staples and comes together quickly. I like that it’s baked in one pan, easy to slice, and perfect for sharing. The contrast between the soft caramel center and the chewy oat layers makes every bite irresistible.

Ingredients

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

2 Cups Flour
2 Cups Oats
1 &1/2 Cups Brown Sugar
1 teaspoon Baking Soda
1 & 1/4 Cups Salted Butter (room temp)
1 (17 oz) Jar Mrs. Richardson’s Butterscotch Caramel Dessert Sauce
1 (11 oz) Bag Semi-Sweet Chocolate Chips (or two cups)

Directions

I start by preheating the oven to 375 degrees Fahrenheit. In a large bowl or mixer, I combine the flour, oats, brown sugar, baking soda, and butter, mixing until everything is well blended and crumbly.

I press half of the oatmeal mixture firmly into the bottom of a 9×13-inch pan to form the crust. I like lining the pan with parchment paper so I can easily lift the bars out later. I bake the crust for about 17 minutes, until it turns lightly golden, then remove it from the oven.

While the crust is baking, I remove the lid from the caramel sauce and microwave it for one minute to make it easier to spread. I pour and spread the caramel evenly over the baked crust, then sprinkle the chocolate chips evenly on top.

I crumble the remaining oatmeal mixture over the chocolate chips, spreading it out evenly and gently pressing it down. I return the pan to the oven and bake for another 8 minutes, just until the top starts to brown around the edges.

Once done, I remove the pan from the oven and place it on a cooling rack. I let it cool completely before cutting it into bars and serving.

Servings and Timing

This recipe yields about 20 bars. Prep time is approximately 10 minutes, cook time is about 25 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes swap the semi-sweet chocolate chips for white chocolate chips when I want a sweeter twist. When I want extra texture, I add chopped walnuts before sprinkling on the final oatmeal layer. Both options work beautifully without changing the structure of the bars.

Storage/Reheating

I store these carmelitas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If I want cleaner slices, I chill them in the fridge uncovered for about an hour before cutting. I usually enjoy them at room temperature, but a brief microwave warm-up makes them extra gooey.

FAQs

Can I use margarine instead of butter?

I don’t recommend it, as real butter is essential for the right flavor and texture.

Do I need to line the pan with parchment paper?

I find it very helpful because it makes removing and cutting the bars much easier.

Can I use quick oats?

I prefer regular oats because they give better texture, but quick oats can work in a pinch.

What kind of caramel sauce works best?

I use jarred butterscotch caramel dessert sauce for consistent results.

How do I know when the bars are done?

I look for lightly browned edges and a set top layer.

Can I freeze oatmeal carmelitas?

I can freeze them once fully cooled, wrapped tightly, for up to 2 months.

Why are my bars messy when cutting?

I’ve learned they need to cool completely or be chilled slightly before slicing.

Can I make these ahead of time?

I often make them a day in advance, and the flavors actually improve overnight.

How many calories are in one bar?

If I cut the pan into 24 pieces, each bar is about 348 calories.

Can I add nuts to this recipe?

I like adding chopped walnuts or pecans before the final oatmeal layer.

Conclusion

I consider these oatmeal carmelitas a must-have dessert when I want something easy, crowd-pleasing, and decadent. With simple ingredients and a foolproof method, this recipe is one I always rely on for guaranteed smiles.