Caramelitas, also called chocolate caramel bars, are soft, chewy, and simple to make. Gooey caramel and melted chocolate are layered between an oatmeal cookie crust and crumb topping to create irresistible crumble bars.
The Ultimate Crumble Bars!
I’m a fan of crumb bars and have shared many fruit-forward versions, but these chocolate caramel bars are a standout. The addition of oats gives these bars a pleasant chew that pairs perfectly with the rich, sticky caramel and softened chocolate.
How to Make Caramelitas
These bars are straightforward to prepare:
- Make a quick oat-based cookie dough in one bowl for both the crust and topping—no mixer needed.
- Par-bake the crust, then layer it with chocolate chips and melted caramel.
- Finish by topping with the remaining oat crumble and baking until golden.
The result is indulgent, gooey caramelitas that are hard to resist—think oatmeal chocolate chip cookies transformed into a caramel-filled bar.
Caramelitas Recipe
Here’s a clear, step-by-step overview of the recipe process.
- Whisk together all-purpose flour, old-fashioned oats, brown sugar, baking soda, and salt.
- Add melted butter and stir until a crumbly dough forms.
- Press half the oat mixture into the bottom of a lined 9-inch square pan.
- Bake at 350°F for 8–10 minutes, until lightly golden.
Pro tip: Line the pan with parchment paper with an overhang so you can lift the bars out to cut easily. Alternatively, grease the pan if you prefer.
For the Caramel Filling
While the crust bakes, prepare the filling so everything finishes around the same time.
Pro tip: Unwrap the caramels before the crust goes in the oven so they can start melting while the crust bakes.
- Combine unwrapped caramel squares and heavy cream in a small saucepan over medium-low heat. Stir frequently until smooth, then remove from heat and set aside.
Layering the Dessert
With the crust baked and caramel ready, assemble the bars:
- Remove the crust from the oven.
- Sprinkle chocolate chips evenly over the hot crust.
- Pour the warm caramel over the chocolate chips.
- Scatter the remaining oat mixture on top and gently press it into the caramel. It’s fine if some caramel peeks through.
Return the pan to the oven and bake at 350°F for 15–20 minutes, until the topping is golden brown.
Cooling, Serving, and Storing
Cooling: The most challenging part is waiting for the caramel to set. Allow about 2 hours at room temperature for the bars to cool and firm up enough to cut without making a mess. You can refrigerate them to speed this up, but chilling may make the caramel very firm.
Even after cooling, these bars remain soft and wonderfully gooey—waiting overnight is perfectly fine and often helpful.
Serving: If you lined the pan with parchment paper, lift the whole slab out and cut into 16 squares. If not, cut directly in the pan and transfer pieces with a spatula.
Storage: Store caramelitas in an airtight container at room temperature for up to one week. Freeze layers separated by parchment paper for up to four months; thaw on the counter overnight.
Baking Tips
These bars are fairly sweet, so choose them if you enjoy rich desserts. A salted crust balances the sweetness nicely; you can also add a pinch of salt to the melted caramel. Semi-sweet chocolate chips work well to offset the caramel’s sweetness.
What type of caramels should I use?
Soft, chewy caramel squares (such as Kraft caramels) work well—an 11-oz bag is nearly the right amount (about 35 squares). You can also use caramel bits (about 1 1/3 cups) or other soft caramels. Avoid hard candy caramels.
Can I use caramel sauce instead?
A thick store-bought caramel sauce can be substituted; expect a slightly softer, stickier filling. Use about 1 1/4 cups of sauce in place of the caramels and cream.
Must I use old-fashioned oats?
Yes—use old-fashioned (rolled) oats. Quick or instant oats have a different texture and will change the consistency of the crust and topping.
More Crumb Bars
If you enjoy these, you might also like other crumb bar varieties such as apple, blueberry, lemon, cherry chocolate, or cranberry crumble bars.
Caramelitas
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 cup (80 g) old-fashioned oats
- 3/4 cup (150 g) light brown sugar, gently packed
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, melted
Filling:
- 35 caramel squares, unwrapped (about an 11-oz bag)
- 1/2 cup (118 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Equipment
- Nylon whisk
- Large mixing bowl
- Silicone spatula
- 9-inch square baking dish
- Parchment paper
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Unwrap caramels and place them in a small saucepan with the heavy cream; set aside.
- In a large bowl, combine flour, oats, brown sugar, baking soda, and salt.
- Add melted butter and stir until combined. Press half the mixture into the prepared pan and bake 8–10 minutes until lightly golden.
- Meanwhile, melt the caramels and cream over medium-low heat, stirring until smooth. Remove from heat.
- Remove the crust from the oven, sprinkle evenly with chocolate chips, then pour the caramel over the chips. Crumble the remaining oat mixture over the caramel and gently press it into the hot caramel.
- Bake at 350°F for an additional 15–20 minutes until golden. Cool completely (about 2+ hours) before lifting and cutting into 16 bars.
Notes
- 1 1/3 cups Kraft Caramel Bits can replace caramel squares.
- Use old-fashioned (rolled) oats only; do not use quick oats.
- To make in a 9×13-inch pan, double the ingredients.
- Allow at least 2 hours for the caramel to set before cutting.
- Store at room temperature for up to 1 week; freeze in layers separated by parchment for up to 4 months.
Nutrition
*Originally published 9/2/12. Photos updated September 2022.