Creamy, chewy, and delightfully caramel-packed, these Carmelites are the kind of dessert that vanishes fast at family gatherings. Imagine an oat-shortbread base topped with chocolate chips and a ribbon of gooey caramel, all baked until golden—simple comforts in every bite. Fun fact: Carmelitas are sometimes credited as the origin of the popular dessert bar trend that led to many of today’s layered bars. If you want a full recipe reference while you read, check the handy Carmelitas recipe page for extra tips and inspiration.
This recipe is special because it’s straightforward, quick to assemble, and crowd-pleasing. Compared to other layered bars we love on the blog, Carmelites stand out for their irresistible combination of oats, chocolate, and caramel that’s both chewy and slightly crisp. Whether you’re baking for kids, company, or a cozy night in, these bars are a comforting treat that’s easy to make and impossible to resist.
What is Carmelites?
Why “Carmelites”? Is it a dessert with a secret religious order? Not quite—though the name does sound like it could belong in a monastery cookbook. Carmelites are simply caramel-forward oat bars, sometimes spelled “carmelitas,” that stack buttery oat shortbread with chocolate and caramel. Who named them that—someone with a sweet tooth and a flair for drama, perhaps? After all, everyone knows “the way to a man’s heart is through his stomach.” Try these and tell me if they don’t win over friends and family. Give the recipe a whirl and see how quickly they disappear.
Why You’ll Love This:
These Carmelites are irresistible for three big reasons:
- The highlight: a gooey layer of caramel paired with melty semisweet chocolate and a buttery oat crust that delivers sweet, chewy, and slightly crunchy textures in each bite.
- Cost-saving benefits: pantry staples like oats, flour, and sugar keep the ingredient cost low compared to specialty desserts, and a single 8×8 pan feeds a crowd or provides several snacks.
- Flavor punch: vanilla and a pinch of coarse sea salt (optional) elevate the caramel and chocolate, turning simple ingredients into a bakery-style treat.
If you enjoy other layered bars on the blog, you’ll find Carmelites a lovely companion to them—similar comfort, different textures. Ready to bake? These bars make an excellent everyday dessert or a thoughtful homemade gift.
How to Make:
Quick Overview
This recipe is delightfully easy: mix dry ingredients, stir in melted butter, press half into the pan, layer chocolate and caramel, then finish with the remaining crumb mixture. It produces a satisfyingly chewy and slightly crisp bar with a creamy caramel ribbon. Prep time is about 10 minutes and bake time 20–25 minutes, so you’ll have fresh Carmelites in under 40 minutes total.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar, packed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, melted
- 1 cup semisweet chocolate chips
- 3/4 cup caramel sauce
- 1/2 tsp vanilla extract
- Pinch of coarse sea salt (optional)
Notes: Measure flour lightly and pack the brown sugar. Use room-temperature caramel sauce or slightly warm it so it drizzles easily. Rolled oats (not instant) give the best texture.
Directions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang to lift out the bars easily. This prevents sticking and makes cutting neat squares.
- In a medium bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Whisk or stir to distribute the baking soda and salt evenly through the dry mix.
- Pour the melted butter into the dry bowl and mix with a spatula until the mixture becomes crumbly and holds together when pressed. If it seems too dry, add a teaspoon of melted butter at a time.
- Reserve about half of the oat mixture and press the other half firmly into the bottom of the prepared pan to form an even crust. Use the bottom of a measuring cup to press for a compact base.
- Sprinkle the semisweet chocolate chips evenly over the crust, then drizzle the caramel sauce evenly on top. If your caramel is thick, warm it briefly to make drizzling easier; for an extra flavor boost, stir in the vanilla extract into the caramel before drizzling.
- Crumble the remaining oat mixture over the caramel layer, distributing it so most caramel is covered, and gently press down to compact the top layer slightly. Don’t press too hard—you still want some texture on top.
- Bake for about 20–25 minutes, or until the top is golden brown and the caramel is bubbling slightly around the edges. Keep an eye during the last 5 minutes to avoid overbrowning.
- Allow the pan to cool completely on a wire rack before lifting out and cutting into squares. Sprinkle with a pinch of coarse sea salt if desired for a sweet-salty finish.
What to Serve With:
- A scoop of vanilla ice cream or salted caramel ice cream for an indulgent dessert pairing.
- Fresh berries or a quick berry compote to add brightness and cut through the richness.
- A hot cup of coffee or espresso to complement the chocolate and caramel notes.
- A glass of cold milk for a classic, kid-friendly match.
- For a party platter, include other bars or cookies to offer variety and texture contrasts—these Carmelites pair beautifully with nutty or citrusy sweets.
Find additional serving ideas and variations on our Carmelitas collection if you want to explore different combinations.
Top Tips for Perfecting:
- Use real butter for the best flavor; margarine changes texture and taste.
- Warm your caramel if it’s too thick to drizzle smoothly; a few seconds in the microwave helps.
- Don’t overpress the top crumb—leave some airy bits for a nice bite.
- For an extra gooey center, slightly underbake by 1–2 minutes; the bars will firm up as they cool.
- Swap semisweet chips for milk or dark chocolate depending on sweetness preference.
- Avoid slicing while hot—cutting after cooling keeps clean edges and prevents caramel strings.
Storing and Reheating Tips:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in an airtight container and refrigerate for up to 1 week—bring to room temperature for 20–30 minutes before serving for softer texture.
- Freezing: Individually wrap squares in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature.
- Reheating: Warm a square for 10–15 seconds in the microwave to soften the caramel, or place on a baking sheet in a 300°F (150°C) oven for 5–7 minutes to refresh the crisp top.
FAQs
What are Carmelites?
Carmelites are layered oat bars with a buttery crust, chocolate chips, and a ribbon of caramel—chewy, crunchy, and sweet in every bite.
Can I use quick oats instead of rolled oats?
Quick oats will work in a pinch but change the texture—rolled oats provide the best chew and structure.
Can I make my own caramel sauce?
Yes, homemade caramel is delicious here. Use a smooth, pourable caramel and cool slightly before drizzling.
How do I prevent the caramel from leaking out?
Spread chocolate chips first and keep the caramel layer even but not overflowing; pressing the top crumb gently helps seal edges.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13 inch pan, but check baking time—it may need a few extra minutes.
Are Carmelites gluten-free?
Not as written. To make them gluten-free, use a certified gluten-free flour blend and ensure oats are certified gluten-free.
Conclusion
These Carmelites are a no-fuss, delicious treat that’s perfect for busy bakers and dessert lovers alike—rich caramel, melty chocolate, and a buttery oat base in one easy bar. They’re quick to assemble, family-approved, and versatile for gifting or everyday indulgence. For more background and recipe inspiration from another great source, take a look at Carmelitas (My Favorite Dessert!) – Chelsea’s Messy Apron. Give these a try and share them with friends—you’ll be making them again and again.
Carmelites
Equipment
- 8x8-inch Baking Pan
- Mixing Bowl
- Spatula
- Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Measure lightly
- 1 cup rolled oats Not instant oats
- 3/4 cup brown sugar Packed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter Melted
Chocolate and Caramel Layers
- 1 cup semisweet chocolate chips
- 3/4 cup caramel sauce Use room temperature or warm for drizzling
- 1/2 tsp vanilla extract
- Pinch coarse sea salt Optional for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a medium bowl, combine flour, rolled oats, brown sugar, baking soda, and salt. Whisk to combine.
- Pour melted butter into the dry ingredients and mix until crumbly.
- Press half of the mixture into the bottom of the prepared pan to form a crust.
- Sprinkle chocolate chips over the crust, then drizzle caramel sauce on top.
- Crumble the remaining oat mixture over the caramel layer and gently press down.
- Bake for 20-25 minutes until golden brown and caramel is bubbling.
- Cool completely before cutting into squares. Sprinkle with coarse sea salt if desired.