These Caramelitas combine gooey caramel, melty chocolate, and chewy oat layers for a dessert that’s dangerously addictive.
Gluten-Free Disclaimer: This original recipe is not gluten-free. However, gluten-free variations are provided in the recipe card below for easy adaptation.
You know how some desserts just hit different? That’s Caramelitas for me. I stumbled on them completely by accident during a chaotic Saturday afternoon when I was convinced my pantry had nothing. I mean, I had random oats, a forgotten bag of caramels, and just enough chocolate chips left over from another baking session. You know the vibe—How am I going to pull off something good with this?
But desperation is the mother of dessert magic, I swear. I threw those ingredients together, layered everything up, and baked it like I was winging a Bake-Off challenge. And when I pulled the pan out of the oven, it was love at first sight. The chocolate was perfectly melted, the caramel oozed just slightly through the crumbly oat topping, and—I kid you not—the smell could’ve sold real estate.
Since then, these bars have been my go-to for pretty much everything: potlucks, bake sales, or those nights when I want something obnoxiously good without fancy steps or equipment. People always ask me what they’re called, and when I say “Caramelitas,” I get this mix of intrigue and hunger—like they need the recipe immediately.
So here it is, in all its buttery, gooey glory. If you’ve got 20 minutes and a sweet tooth, you’re about to fall in love, too.
Why You’ll Love This Caramelitas Recipe?
- Unbeatable texture: Buttery, chewy oats, melty chocolate, and gooey caramel. Every bite is next-level good.
- Easy to make: This is a “no-stress, just layer and bake” kind of recipe. Zero need for perfection here.
- Crowd-pleaser: If you show up with these, people will treat you like the hero you are. I’ve seen it happen.
- Stores beautifully: You can make them in advance, freeze them, or just sneak a bar from the counter all week long.
Ingredient Notes:
These Caramelitas don’t need anything fancy—just a few pantry staples and a whole lot of love.
- Melted Butter: Butter is the foundation here. It holds the oat mixture together while making everything rich and slightly indulgent.
- Brown Sugar: Adds that warm molasses flavor that balances the sweetness of the caramel.
- Old-Fashioned Oats: You need these for chewiness. Skip the quick oats—they’re too powdery and won’t give you the right texture.
- All-Purpose Flour: The structure for the oat layers. Simple but essential.
- Baking Soda: It keeps the base soft and prevents the oat mixture from turning into a brick.
- Baking Caramels + Heavy Cream: The caramels melt into a thick, gooey sauce that’s so good, you’ll want to eat it straight from the pan (I’ve been there).
- Semi-Sweet Chocolate Chips: Perfectly melty and not too sweet, they balance out the caramel like a dream. Use dark chocolate if you’re feeling fancy.
How To Make Caramelitas?
I promise you, this is one of the easiest desserts you’ll ever make. Layer, bake, and try not to eat half the pan before it cools.
- Preheat the Oven
Start by preheating your oven to 350°F. Grease an 8×8-inch baking dish or line it with parchment paper. Parchment paper is game-changing here—trust me, you’ll thank yourself when it’s time to slice the bars. - Make the Caramel Sauce
In a medium saucepan, combine the unwrapped caramels and heavy cream. Melt them over medium heat, stirring constantly until you get a silky, spoon-worthy caramel sauce. Set it aside to cool slightly while you prep the rest. - Mix the Oat Crust
In a large bowl, stir together the melted butter, brown sugar, flour, oats, and baking soda until the mixture is crumbly but holds together when pressed. It’s buttery, a little sticky, and that’s exactly what you want. - Press and Bake the Base
Press half of the oat mixture into the bottom of your prepared baking dish. Make sure it’s nice and even so it bakes evenly. Pop it into the oven for about 10 minutes—just until it’s lightly golden and set enough to hold the caramel. - Layer the Goodness
Here comes the magic. Sprinkle the chocolate chips evenly over the baked base. Then, pour that gorgeous caramel sauce all over the top. Don’t worry if it looks a little messy—it’s part of the charm. Crumble the remaining oat mixture over everything, leaving little bits of caramel peeking through. - Bake Again
Return the dish to the oven and bake for another 18–20 minutes, or until the topping is golden brown and the caramel is bubbling gently around the edges. Perfection. - Cool Completely (I Know, It’s Hard)
I’ll be honest—this part is pure torture. Let the bars cool completely before slicing. The caramel needs time to set so you get those clean, gooey-but-firm layers. If you’re impatient, I won’t judge you for sneaking a corner while they’re still warm.
Want To Save This Recipe?
Storage Options:
- Room Temperature: Store the bars in an airtight container for up to 4 days. They’re dangerously good at room temp.
- Refrigerator: Keep them in the fridge if you want a firmer caramel layer. They’ll last up to a week this way.
- Freezer: Freeze individual bars wrapped in plastic wrap, then toss them in a freezer bag. They’ll keep for up to 2 months, and you can thaw them at room temp when cravings hit.
Variations and Substitutions:
Want to mix things up? Go for it!
- Switch the Chocolate: Use dark, milk, or even white chocolate chips. You can’t go wrong here.
- Add Nuts: Sprinkle chopped pecans or walnuts over the caramel layer for a little crunch.
- Sea Salt Topping: A light sprinkle of flaky sea salt on top before serving takes these bars over the edge.
- Make Them Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
What to Serve with Caramelitas?
Caramelitas are a dessert that doesn’t need much, but if you want to take them to the next level:
- Vanilla Ice Cream: Warm up a bar and add a scoop of ice cream. You’re welcome.
- Coffee or Espresso: The bitterness of coffee pairs perfectly with the rich caramel.
- Whipped Cream: Just a little dollop on top feels fancy.
- Hot Chocolate: For the ultimate cozy dessert moment.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They keep well for days, so they’re perfect for baking ahead.
What if my caramel oozes everywhere?
It probably didn’t cool long enough before slicing. Give it a little more time to set, and you’ll get perfect layers.
Can I use quick oats instead of old-fashioned oats?
I don’t recommend it. Quick oats are too fine and won’t give you that chewy texture.
There you have it—Caramelitas that are gooey, chewy, and insanely delicious. They’re the kind of treat you make once and keep in your back pocket forever because everyone loves them. So, what do you think? Are you team caramel or team chocolate—or both? Give these a try, and let me know how they turn out! Just don’t blame me when you eat half the pan yourself.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Caramelitas
Ingredients
- ¾ c melted butter
- 1 c all-purpose flour
- 1 c old-fashioned oats
- ¾ c packed brown sugar
- 1 tsp baking soda
- 11 ounces bag of baking caramels
- ½ c heavy whipping cream
- 1 c semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Prepare an 8x8 baking dish by either greasing it or lining it with parchment paper.
- In a saucepan, over medium heat melt the caramels with the heavy cream stirring until you achieve a smooth consistency. Set aside for now.
- In a bowl combine the butter brown sugar, flour, oats and baking soda until mixed.
- Press half of the oat mixture into the baking dish. Bake for approximately 10 minutes. After that sprinkle chocolate chips on top, pour the caramel sauce over them and finish by adding the remaining oat mixture.
- Return the dish to the oven. Bake for 18 to 20 minutes more.
- Allow it to cool completely before cutting into bars. Enjoy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
