Salted Caramel Oatmeal Carmelitas

Oats, brown sugar, chocolate chips, pecans, and caramel come together in these gooey, buttery Salted Caramel Oatmeal Carmelitas.

this Recipe

You know those recipes you stumble into making and then wonder how you ever lived without them? That’s what happened the day I met these Salted Caramel Oatmeal Carmelitas. I’d love to say I planned them for a bake sale or a holiday potluck, but the truth? It was a random Tuesday. I was hangry. I wanted something sweet, warm, chewy, maybe even a little salty. And I didn’t want to work for it.

I saw a lonely jar of caramel sauce in the fridge next to some leftover chopped pecans from Thanksgiving and thought, What if? The moment I took a bite of the finished bars—gooey caramel spilling over oats, chocolate chips half-melted into a buttery crust—I knew this was it. Dessert soulmates. My husband? He called them “dangerously good.” I call them an emotional support snack.

Why You’ll Love This Salted Caramel Oatmeal Carmelitas Recipe?

Let’s just get it out there: they’re a mess. A beautiful, buttery, chocolate-caramel kind of mess. And that’s exactly why they’re perfect. These bars check all the boxes: sweet and salty, gooey and chewy, crispy edges with a soft middle, and that subtle crunch from the toasted pecans. They’re the kind of dessert that tastes like a hug and looks like you put in way more effort than you actually did. (We love that, right?)

Plus, they’re easy. Like, embarrassingly easy. No mixer needed, no chilling dough, no fancy ingredients. Just stir, layer, bake, and try not to burn your tongue eating them straight from the pan.

Ingredient Notes:

Before we dive into the recipe, here’s a quick run-through of what makes this work so well:

• Butter (melted) – No need to cream anything. Just melt it and go. Rich and lush, it holds everything together like a warm blanket.

• Brown sugar – Gives these bars that caramel-y depth and keeps them moist.

• Vanilla extract – The little black dress of baking. Always makes things better.

• Flour – Good ol’ all-purpose does the trick here.

• Rolled oats – Go for the old-fashioned kind. Quick oats don’t hold their shape the same way and the texture ends up kinda sad.

• Baking soda & salt – A little lift, a little balance.

• Semi-sweet chocolate chips – You could do dark or milk, but I like semi-sweet for that rich-but-not-too-rich vibe.

• Toasted pecans – Totally optional but highly recommended. Adds crunch and a little roasted nuttiness that plays off the caramel like a dream.

• Caramel sauce – This is the magic glue. Store-bought or homemade. Just make sure it’s thick enough to stay gooey.

How To Make Salted Caramel Oatmeal Carmelitas?

1. Alright, let’s break this down so you can have your first bite ASAP.
2. First up, preheat your oven to 350°F. Line an 8-inch square pan with foil and spray it with nonstick spray. Trust me, foil is your best friend here—cleanup is a breeze, and you can lift everything out in one go.
3. In a large bowl, whisk together the melted butter, brown sugar, and vanilla. Then stir in the flour, oats, baking soda, and salt until it forms a crumbly dough. It’ll look a little rough—totally normal.
4. Press half of this mixture into your prepared pan and pop it in the oven for 12 minutes. It’ll start to turn golden at the edges and smell like heaven. Pull it out and sprinkle your chocolate chips and pecans evenly over the top. Then pour on that caramel sauce like you mean it—don’t skimp!
5. Crumble the rest of the oat mixture over the caramel. It’s okay if it doesn’t cover every inch—some caramel peeking through is part of the charm. Bake again for another 25–35 minutes. You want the edges nice and brown and the middle set but soft.
6. Let the pan cool to room temp, then chill it in the fridge until firm. (This is the hardest part. I get it.) Once they’re cold, slice into squares. You can eat them straight from the fridge for a chewy bar or let them sit out for a softer, gooier bite.

Storage Options:

Store them in an airtight container in the fridge for up to 5 days (if they last that long). You can freeze them too—just wrap each bar individually and store in a zip-top bag. They thaw beautifully. Bonus: frozen bars are oddly satisfying on a hot day.

Variations and Substitutions:

Want to mix things up? Here are a few fun ideas:

• Gluten-Free: Use a 1:1 gluten-free flour and certified gluten-free oats.

• Nut-Free: Skip the pecans entirely or sub with sunflower seeds for a bit of crunch.

• Different Chips: Try butterscotch, white chocolate, or even dark chocolate chunks.

• Homemade Caramel: Go ahead and make your own caramel if you’re fancy like that. Just be sure it’s thick enough to set.

What to Serve with Salted Caramel Oatmeal Carmelitas?

These bars are honestly perfect on their own, but here’s how you can really level up your dessert game:

• Warm them slightly and top with vanilla ice cream.

• Drizzle with a little extra caramel (because why not?).

• Sprinkle with flaky sea salt just before serving for a salty-sweet punch.

• Pair with a hot cup of coffee or chai for cozy afternoon vibes.

Frequently Asked Questions:

Do I really need to chill them before slicing?
Yes, unless you like caramel lava. (Which, okay, not the worst thing.)

Can I use store-bought caramel?
Absolutely. Just make sure it’s thick and not the super runny kind you’d drizzle on ice cream.

What if I don’t have pecans?
No problem! Use walnuts, almonds, or leave them out entirely.

These Salted Caramel Oatmeal Carmelitas are basically everything I want in a dessert—cozy, rich, a little messy, and totally worth every bite. Whether you’re baking for a crowd or just stress-eating on your couch (no shame), they’ve got your back.

So what do you think? Have you made something like this before—or are you already halfway to the kitchen? Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

The Best Warm Crack Dip Recipe

Southern Fried Potatoes And Sausage Recipe

Crockpot BBQ Chicken Wings (3 Ingredients)

Salted Caramel Oatmeal Carmelitas

Cook Time 2 hours hrs

Indulge, in an adventure with these Salted Caramel Oatmeal Carmelitas, where every bite offers a delightful medley of flavors and textures. Picture a base made of butter and brown sugar mingling with the rustic allure of rolled oats to create a crumbly yet tender foundation. On top of this a luxurious layer of melted sweet chocolate chips and toasted pecans entices, adding a satisfying crunch. The pièce de résistance is the poured velvety caramel sauce that cascades over the layers harmoniously binding them together. This dessert is more, than a treat; it's an extraordinary encounter that seamlessly blends the comforting warmth of homemade baking with the sophistication of an exquisite gourmet dessert.

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50 Servings

Ingredients

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• ⅔ c butter melted (5.5 ounces, 156 grams)
• ¾ c packed brown sugar 6.4 ounces, 181 grams
• 1 tbsp vanilla
• 1 c flour 5 ounces, 143 grams
• 1 c rolled oats 2.8 ounces, 80 grams
• ½ tsp baking soda
• ⅛ tsp salt
• 1 c semi-sweet chocolate chips 6 ounces, 170 grams
• ½ c chopped toasted pecans (2 ounces, 58 grams)
• 15 ounces 425 grams caramel sauce

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Instructions

 

1. Set your oven to 350°F (175°C).
2. Line an 8-inch baking pan, with aluminum foil. Lightly coat it with stick spray.
3. In a bowl whisk together the butter, brown sugar and vanilla extract.
4. Stir in the flour, oats, baking soda and salt into the mixture until blended.
5. Press half of this mixture onto the bottom of your pan.
6. Bake the base for 12 minutes until the edges turn a golden color.
7. Out of the oven sprinkle chocolate chips and pecans over the base. Then evenly drizzle caramel sauce on top.
8. Crumble the remaining oat mixture over the caramel layer.
9. Bake for 25 to 35 minutes until the edges become brown.
10. Let it cool down to room temperature before chilling in the refrigerator until firm.
11. Once chilled and firm cut into squares and serve. Enjoy them from the fridge for a chewy texture. Let them warm up to room temperature for a softer caramel consistency.
12. Store any leftovers in an airtight container, in the refrigerator.

Notes

Are you or someone you care about on a gluten-free diet but still longing for the delicious flavor of our Salted Caramel Oatmeal Carmelitas? Don't worry! By making substitutions you can still enjoy this delightful treat. Just swap out the all-purpose flour, with your gluten-free flour blend preferably one specifically made for baking. Also make sure to use certified gluten-free oats to prevent any cross-contamination.

Audrey

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Bitty

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!

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