Carmelites
235
18
1.30k
I’ve made Carmelite bars a dozen times for potlucks and weeknight treats — they’re the cozy, buttery bars that marry oats, brown sugar, chocolate and a gooey ribbon of caramel. Crisp edges, chewy oats, and a soft caramel-chocolate center make these ideal for dessert, snack, or an indulgent cookie swap. If you like a baker-friendly bar that requires pantry staples and rewards you with big flavor, you’ll appreciate this straightforward take; for a version with step-by-step photos, see the classic Carmelitas recipe.
Why you’ll love this dish
These Carmelite bars (often called Carmelitas) are exactly the kind of dessert that hits multiple marks: fast to assemble, forgiving in the oven, and loved by kids and adults alike. The oats give chew and texture, brown sugar adds depth and caramel-like notes, while the melted butter creates that tender, almost shortbread-like crumb. They’re a great make-ahead dessert for gatherings and travel well — bring them to a picnic or pack them for lunchbox treats.
“Sweet, slightly chewy, and dangerously easy to eat — the caramel and chocolate together are everything.” — a quick test-run review
Step-by-step overview
Before you dive in, here’s the process in plain steps so you know what to expect:
- Mix dry ingredients (oats, flour, brown sugar, baking soda, salt).
- Stir in melted butter to create a crumbly mixture.
- Press half the oat mixture into a pan to form the base.
- Scatter chocolate chips and drizzle or spread caramel over the base.
- Top with the remaining oat mixture and bake until golden and set.
- Cool completely, then cut into bars.
What you’ll need
- 1 cup Rolled oats — works best for texture; old-fashioned oats are ideal. (Quick oats will over-soften.)
- 1 cup All-purpose flour — holds everything together; for gluten-free, use a 1:1 gluten-free flour blend.
- 1 cup Brown sugar — adds sweetness and rich flavor; dark brown sugar gives deeper molasses notes.
- 1 teaspoon Baking soda — for lightness; helps the bars rise just enough.
- 1/2 teaspoon Salt — essential for balancing sweetness.
- 1/2 cup Butter — for melt-in-your-mouth goodness; use unsalted and adjust salt as needed.
- 1 cup Chocolate chips — semi-sweet, dark, or milk—choose your favorite.
- 1 cup Caramel sauce — store-bought is easy, but homemade is delightful (dulce de leche works well as a swap).
For more on variations and the buttery oat base, check out this take on buttery brown sugar oatmeal bars.
Directions to follow
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang to lift bars out later.
- In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking soda, and salt until evenly combined.
- Melt the butter and pour it over the dry mixture. Stir with a spatula until the mixture is evenly moistened and crumbly.
- Press about half of the mixture firmly and evenly into the bottom of the prepared pan to form the base. Use the bottom of a measuring cup for an even compact layer.
- Sprinkle the chocolate chips over the base. Drizzle or spoon the caramel sauce over the chocolate layer, spreading gently if needed to cover most of the chips. Leave a few chocolate chips exposed so they don’t sink.
- Crumble the remaining oat mixture over the caramel, pressing lightly so it adheres but still looks rustic.
- Bake for 18–25 minutes, until the top is golden and the caramel is bubbling slightly at the edges. Ovens vary; start checking at 18 minutes to avoid over-browning.
- Cool completely in the pan on a wire rack (this is crucial — warm caramel will ooze). Use the parchment overhang to lift the slab from the pan. Cut into bars with a sharp knife; for cleaner cuts, chill for 30 minutes first.
Best ways to enjoy it
Serve Carmelite bars slightly warm with a scoop of vanilla ice cream for an indulgent dessert. For snack time, pair a bar with a cold glass of milk or a cup of strong coffee to balance the sweetness. If you’re plating for guests, dust with flaky sea salt or powdered sugar, and present on a wooden board with extra caramel for dipping.
How to store & freeze
- At room temperature: Store in an airtight container for up to 3 days. Keep parchment between layers to prevent sticking.
- In the fridge: Store for up to 1 week; chilling firms the caramel and makes slicing neater.
- Freezing: Wrap individual bars tightly in plastic and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
Food safety note: these bars contain dairy (butter, caramel) — refrigerate if your kitchen is warm or if storing longer than a couple of days.
Helpful cooking tips
- Press the base firmly: a compact bottom layer prevents crumbling when you slice.
- Don’t skip the full cooling: cutting while hot leads to melted caramel running everywhere. Chill briefly for cleaner slices.
- Use high-quality caramel or homemade dulce de leche for the best texture and flavor. If your caramel is very runny, simmer it gently to thicken before using.
- To prevent soggy bottoms, prebake the base for 8 minutes before adding the chocolate and caramel for a slightly crisper result. For extra guidance on technique, revisit the classic Carmelitas write-up.
Recipe variations
- Nutty twist: add 1/2 cup chopped pecans or walnuts to the chocolate layer for crunch.
- Salted caramel: sprinkle flaky sea salt on top after baking for a salted-caramel profile.
- Coconut-lovers: stir 1/2 cup shredded coconut into the oat mix.
- Vegan: swap butter for coconut oil or vegan margarine, use dairy-free chocolate chips, and a vegan caramel (or make a cashew-based caramel).
- Mini bars: bake in a 9×13-inch pan and cut into smaller squares for bite-sized portions; reduce bake time slightly.
Helpful answers
Q: How long does it take from start to finish?
A: Active prep is about 15–20 minutes. Baking and complete cooling take another 40–60 minutes, so plan for roughly 1–1.5 hours total if you want clean slices.
Q: Can I make the bars ahead for a party?
A: Yes. Make them a day ahead and store in an airtight container at room temperature, or refrigerate for firmer texture and easier slicing.
Q: What if my caramel is too runny?
A: Thicker caramel holds layers better. Simmer store-bought caramel briefly to reduce liquid, or use chilled dulce de leche. You can also refrigerate the assembled unbaked bars for 10–15 minutes before topping to reduce sinking.
Q: Are these gluten-free?
A: Not as written. Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure oats are certified gluten-free.
Q: Can I double the recipe?
A: Yes — use a 9×13-inch pan for a double batch and adjust bake time: check at 20 minutes and expect up to 30 minutes.
Conclusion
If you want a printed recipe with photos and commentary, the long-standing fan favorite is Carmelitas (My Favorite Dessert!) – Chelsea’s Messy Apron, which dives into textures and tips. For a restaurant-inspired nod or to compare namesakes, see Carmelita’s Mexican Restaurant | Mexican Restaurant in Florida for menu inspiration. If you’re curious about the restaurant group or branding, Carmelita’s Mexican Restaurant provides background on their locations and concept.
Carmelite Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking soda, and salt.
- Melt the butter and pour it over the dry mixture. Stir until the mixture is evenly moistened and crumbly.
- Press half of the mixture firmly into the bottom of the prepared pan to form the base.
- Sprinkle the chocolate chips over the base, then drizzle the caramel sauce on top.
- Crumble the remaining oat mixture over the caramel, pressing lightly.
- Bake for 18–25 minutes, until the top is golden and the caramel is bubbling slightly.
- Cool completely in the pan on a wire rack before lifting out and cutting into bars.
