These Carmelita Bars are hearty with oats, chewy with caramel, and chocolate. They’re loaded with everything one could ask for in a cookie bar and are a huge crowd pleaser. These Carmelita Bars are out of this world! Ooey-gooey caramel, oats, and chocolate – it doesn’t get better than this. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsCarmelita Bars RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out Who doesn’t love easy and delicious desserts? We sure do, and this Caramelitas Bars recipe is one of our all-time favorite dessert bars! Here’s why we think you’ll love it too: Super Easy: Just like our Monster Cookie Bars, this recipe is a cinch to make. Plus, you only need simple pantry staples for it. Perfect for Parties: These bars are easy to transport and they’re quick to disappear at any gathering. Chewy Texture There’s gooey soft caramel, chewy oats, and toasted pecans. These Carmelita Bars are loaded with everything one could ask for in a cookie bar. Make-Ahead: The bars are best when chilled overnight, which makes them a perfect make-ahead dessert for busy days. Freezer-Friendly: These bars freeze beautifully, allowing you to make them ahead and store them for later. Key Recipe Ingredients Rolled Oats – The rolled oats lend a chewy, hearty texture to the bars, making them satisfying and delicious. Salted Caramel Sauce – It adds a rich, gooey layer to our bars. Make sure to warm it before using for easy spreading. You can use store-bought or make your own salted caramel sauce using 4 ingredients! Toasted Pecans – The toasted pecans add a wonderful crunch and a nutty flavor that complements the caramel and chocolate. Unsweetened Coconut – The finely shredded unsweetened coconut is optional, but it adds a lovely note to the bars. Substitutions And Variations Here are some of our favorite variation and substitution ideas: Homemade Salted Caramel Sauce: While you can definitely use store-bought caramel sauce, try our 4-Ingredient Salted Caramel Sauce for even better results. Different Chocolate Chips: Feel free to use dark chocolate chips or white chocolate chips if you prefer, as we do in these Chewy White Chocolate Cranberry Bars. Omit the Coconut: We love the flavor of coconut with caramel and chocolate, but feel free to leave it out. Step-By-Step Recipe Instructions Line a 9×13 baking dish with foil, ensuring the foil hangs over the edges. Butter the foil and set aside. In a bowl, whisk together flour, baking soda, and salt. In a stand mixer, blend the butter and brown sugar. Add vanilla and blend to combine. Slowly add the flour mixture. Add oats and stir by hand. Transfer half of the mixture to the baking dish. Press it down firmly to form an even layer. Bake for 10 minutes. After removing from the oven, top the partially baked crust with chocolate chips and toasted pecans. Pour warm caramel sauce evenly over the top. Sprinkle the remaining oatmeal mixture over the caramel layer. Allow the dessert to cool completely in the pan. For best results, cover and refrigerate overnight or at least 4 hours. Once set, use the foil overhang to lift it out of the pan and cut into squares. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep-ahead tips for this recipe: Prepare the Dough: The oatmeal cookie dough can be prepared in advance and stored in the fridge for up to 2 days. When you’re ready to assemble the bars, take the dough out, let it come to room temperature, and then press it into the baking dish. Make Ahead Entirely: You can make these Carmelita Bars a day ahead and chill them overnight, as instructed. It’ll help set the bars and also enhance the flavors. Make and Freeze: We also love making a big batch and freezing them for up to one month. It’s a great way to enjoy these tasty bars any time they’re needed. These Carmelita Bars are super-loaded with everything one could ask for in a cookie bar. Commonly Asked Questions What is the best way to cut the bars? For clean and neat slices, we recommend using a sharp knife and wiping it clean after each cut. This will prevent the layers from sticking to the knife and give you perfect, even bars. Can I skip the step of chilling the bars? While you can technically skip the chilling step, we highly recommend chilling the bars for at least 4 hours or overnight for best results. This allows the caramel to set and the flavors to meld together, resulting in a more cohesive bar. How should I store homemade Carmelita bars? Once the bars are completely cool, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the fridge for up to a week or in the freezer for up to 1 month. Print Carmelita Bars These Carmelita Bars are irresistible. They're loaded with tons of oats, gooey with caramel, and plenty of chocolate. They're one of the best cookie bars to share at potlucks. Be sure to give dessert enough time to cool and chill before cutting. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutes Servings 16 bars (one 9×13 pan) Calories 447kcal Author Amy Dong Ingredients2 cups all purpose flour1 tsp baking soda¼ tsp table salt1 cup butter room temp1 ½ cups light brown sugar packed1 tsp pure vanilla extract2 cups rolled oats1 ½ cups salted caramel sauce warmed*1 cup semisweet chocolate chips1 cup chopped toasted pecans½ cup finely shredded unsweetened coconut optional for topping InstructionsPreheat oven to 350F with rack on lower middle position. Line a 9×13 baking dish with enough foil to hang over the edges after pressing foil into the pan; butter foil and set aside. In a bowl, whisk together flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with paddle attachment, blend the butter and brown sugar on medium speed until lighter and fluffy, about 3 min.Add vanilla and blend to combine. Reduce speed to low. Slowly add flour mixture just until no flour streaks remain; don't over-mix. Add oats and stir in by hand just until combined.Transfer half of mixture to prepared baking dish. I use flat bottom of drinking glass to firmly press dough down until it is an even layer, tightly pressed throughout. Press dough down firmly without cracks so it stays together after baking. Bake 10 minutes and remove from oven. Top evenly with chocolate chips and toasted pecans. Then carefully pour warm caramel sauce evenly over the top, gently spreading it to an even layer.Sprinkle remaining half of oatmeal mixture over the caramel layer, making sure it's an even layer. Bake another 15-20 minutes or until topping is lightly browned. Remove from oven. If desired, sprinkle with shredded coconut evenly over the top. Allow to cool in pan completely at room temp. For best results, cover and chill overnight, or at least 4 hours. Once chilled and set, Use the foil overhang to remove entire dessert from pan. Place on a cutting board and cut into squares. Notes Make sure to warm your caramel sauce before pouring it over the bars. This will make it easier to pour and spread evenly, and it will also prevent the bars from cooling down too much when the sauce is added. When adding the flour mixture, remember not to overmix. Just blend until there are no flour streaks remaining. This will keep your bars from becoming too dense. Allow the bars to cool completely in the pan at room temperature. This will help them set properly and make it easier to cut them into beautiful, even squares. Store in an airtight container. Will keep in the fridge for several days. Carmelita bars can also be tightly wrapped and frozen for several weeks; defrost at room temperature before serving. I make my own salted caramel, but if you prefer, you may use store-bought caramel morsels found in grocer’s baking aisles and melt them according to package instructions. Jars of caramel ice cream topping are not recommended for use in this recipe. This recipe is part of our Dessert Bar Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 447kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 277mg | Potassium: 202mg | Fiber: 3g | Sugar: 37g | Vitamin A: 383IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg More to Bake And Eat Chocolate Chip Cookie Cheesecake Bars – These luscious bars are worth every single calorie. They’re so good, they were the first runner-up in a big bake-off contest at work! S’mores Chocolate Cookie Bars – As if s’mores and cookies aren’t fabulous enough, we married the two and created these unbelievable bars. Lemon Bars – They are always a hit at any gathering, and these are the bestest ones we’ve ever had the pleasure of devouring. The lemon custard, the shortbread crust, everything is amazing! Peach ‘n Blueberry Crumb Bars. When fruit gets into dessert, it’s both healthy(ish) and scrumptious. The post Carmelita Bars appeared first on Chew Out Loud.