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Stack of three carmelitas dripping with caramel.
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5 from 4 votes

Chocolate Oat Carmelita Bars

Ooey, gooey, and dripping with caramel, Chocolate Oat Carmelita Bars are the way to satisfy any sweet tooth.  Who can resist a layer of melted caramel and chocolate sandwiched between a shortbread crust and oatmeal topping?
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Caramel, Oats, Bars, Chocolate, Carmelitas, Layererd Dessert
Servings: 16 Servings
Calories: 416kcal


Shortbread Crust

  • 14 Tablespoons unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 2 cups All-purpose flour

Caramel and Chocolate Filling

  • 1 cup semi-sweet chocolate chips
  • 1 10 ounce package caramel bits or squares
  • 1/2 cup heavy cream

Oatmeal Crust

  • 6 Tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/2 Tablespoon vanilla extract
  • 1/2 cup All-Purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • Preheat oven to 325 degrees.
  • Prepare 8 x 8-inch and line with parchment paper.

Shortbread Crust

  • Using a stand or hand mixer, combine all ingredients for the shortbread crust on low speed until soft, crumbly dough forms.
  • Place the dough into prepared pan and press evenly.
  • Place pan in the oven and cook for 20 to 30 minutes or until golden brown.
  • Remove from oven and allow crust to cool.
  • Preheat oven to 350 degrees (for a later step).

Caramel and Chocolate Filling

  • Sprinkle the cup of chocolate chips over the cooled crust.
  • In a saucepan, combine caramel squares (or bits) and heavy cream.
  • Cook over medium heat and stir every couple of minutes until the mixture begins to melt. Once the mixture starts to melt, stir continuously.
  • After caramel mixture melts, pour over the chocolate chips.

Oatmeal Crust

  • Using a mixer or a large spoon, combine all ingredients for the oatmeal crust.
  • A soft mixture will form and should hold its shape when pressed.
  • Using your fingers or a spoon, place the mixture on top of the caramel.
  • Place pan in the preheated oven and cook for 15 minutes.
  • Caramel will begin to bubble and oatmeal topping will start to brown.
  • Remove from heat and allow to cool for at least 30 minutes then transfer to the refrigerator.
  • Allow the dessert to chill in the fridge until set.
  • Cut into squares and serve. Store in an airtight container for up to 3 days.



*Nutritional information and calories listed are an approximate and based on ingredients and servings used the recipe.


Calories: 416kcal | Carbohydrates: 49g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 49mg | Sodium: 323mg | Potassium: 159mg | Fiber: 1g | Sugar: 28g | Vitamin A: 560IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.8mg
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