Carmelita Bars with Homemade Salted Caramel Filling

Carmelitas are a beloved dessert bar, and this version is entirely homemade. A thick, chewy oat-cookie mixture serves as both the base and the topping, and everything comes together in one bowl for simplicity and minimal cleanup.

I adapted my Salted Caramel Sauce so it can be used as a stable filling for these bars. The caramel is adjusted to hold up through baking so it won’t fully liquefy and disappear into the crust. These are rich and irresistible — consider making two pans if you plan to gift or share.

A close-up on a stack of the carmelitas, with melty caramel sauce dripping out of the bars.

Why you’ll love these Carmelitas:

Homemade Salted Caramel – The filling is my homemade salted caramel, modified so it stays thick and flavorful through the bake rather than melting away.
One Crust & Topping Mixture – The same simple mixture is used for both the crust and the topping. Press most of it into the pan for a soft, chewy base, and reserve a portion to crumble on top.
Melty Chocolate – A layer of semi-sweet chocolate chips between the base and the caramel gives a delicious, melty contrast once baked.

A bird's eye view of the sliced carmelita bars, topped with flaky sea salt.

I began developing this recipe two years ago with the goal of using homemade caramel sauce in place of store-bought caramel candies. Through multiple rounds of testing I fine-tuned the sauce so it keeps its flavor and texture during baking. The result is a lush caramel layer that remains distinct between the oat crusts.

These bars were worth the effort: an oat-crust base that’s chewy and slightly crisp on top, a generous chocolate layer, and a rich salted caramel filling that doesn’t run away in the oven. I hope you enjoy them as much as I do.

Ingredient Overview:

The full recipe with exact measurements and the recipe card is included below. Read through the instructions before you start so the process goes smoothly.

Chocolate – Use semi-sweet chocolate chips for balanced sweetness.
Granulated sugar – Use granulated sugar to make the caramel. Brown sugar will produce a different flavor and texture more like butterscotch.
Butter – Salted butter works well for flavor, but unsalted is fine if you prefer.
All-purpose flour – Measure by spooning and leveling or weigh your flour for reliable results to avoid a dry crust.
Oats – Use old-fashioned, whole rolled oats for structure and chew.

Recipe Substitutions & Variations:

Gluten-free – A measured cup-for-cup gluten-free flour blend may work, but results can vary and I haven’t tested this version thoroughly.

Dairy-free – Substitute dairy-free butter, heavy cream alternative, and dairy-free chocolate to make these bars dairy-free; choose trusted brands for best results.

Chocolate – Semi-sweet chocolate is recommended. If you’d like to tweak the flavor, try mixing half semi-sweet with half dark chocolate for a richer taste.

A close-up on a caramelita bar, with melty caramel and chocolate oozing out.

How to Make These Carmelitas:

Step 1: Make the Crust & Topping Mixture. Melt the butter in a large mixing bowl. Stir in the flour, oats, cinnamon (if using), salt, baking soda, and brown sugar until incorporated. Set aside 1 cup of this mixture for the topping and press the remainder evenly into a prepared 9×9 metal pan. You will par-bake the base later while the caramel cools.

Why wait to pre-bake the crust?

If the crust cools completely after par-baking while you finish the caramel and assemble, it can end up underbaked in the final bake. Par-baking just before assembly ensures the base finishes baking properly.

A bowl of the crumbly base and topping mixture.

The crust mixture pressed into a 9x9 pan, ready to be baked.

Step 2: Make the Caramel Sauce. Cook the granulated sugar over medium heat, stirring frequently, until fully melted and amber-colored. Reduce heat slightly and whisk in the butter until melted. Remove from heat and slowly whisk in the heavy cream; the mixture will bubble up. Return to medium heat, whisk in the flour and salt, and cook until the flour taste is gone and the caramel reaches about 235°F. Remove from heat and let cool for 10 minutes.

Make-Ahead Tip:

The caramel can be made 1–2 days ahead. Refrigerate once cooled, then gently rewarm on the stovetop before using. Bring it back to the temperature recommended in the recipe before layering it into the bars.

Step 3: Par-Bake the Crust. While the caramel cools for 10 minutes, place the pan with the pressed crust into a 350°F oven and bake for 10 minutes. This par-bake gives the base a head start so it finishes properly once assembled.

A pan of the par-baked bottom crust. It looks matte, and the edges are the tiniest bit raised.

Step 4: Assemble. Evenly sprinkle the chocolate chips over the par-baked crust. Pour the caramel over the chocolate. Break the reserved crust mixture into small handfuls, flatten them into loose discs, and place them across the top of the caramel to form the crumbly topping. The discs will leave gaps, which is fine and attractive — you want to see the caramel.

Salted caramel sauce being poured over the chocolate chips in the pan.

Step 5: Finish Baking. Bake the assembled bars at 350°F for 18–22 minutes. The top should be golden brown and the caramel very bubbly. If you underbake slightly the bars will be messier and you may notice a mild floury taste; a full bake produces a deeper color and a thicker caramel consistency.

A photo of the baked bars, showing how they're lighter in color if they're underbaked.

A photo of the pan of bars, baked properly, so that the topping is a rich golden brown.

Serving + Storing:

Allow the bars to cool in the pan for 30–45 minutes before lifting them out and slicing. They are excellent warm with a sprinkle of flaky sea salt and a glass of cold milk. Store leftovers in an airtight container at room temperature for 3–4 days.

Expert Baking Tips:

Oven accuracy: If possible, use an oven thermometer to confirm your oven’s true temperature, as variations can affect bake time and final texture.

Kitchen scale: Weighing ingredients gives the most consistent and reliable results, especially for flour and butter.

Pan choice: A metal 9×9 pan gives more even heat distribution than glass; if using glass, you may need a few extra minutes of bake time.

An overhead photo of the sliced bars, on a dark wooden background.

Can I freeze these bars?

Yes. Let the bars cool to room temperature, then slice and pair bars back-to-back (flat sides together). Wrap tightly in parchment and foil, place in a sealed freezer bag or container, and freeze for 1–2 months. Thaw on the counter for 1–2 hours before serving.

A stack of carmelita bars, dripping with melty salted caramel sauce and chocolate.

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Did you make this recipe? Leave a comment and rating below!

A close-up of a stack of three carmelitas, with caramel sauce dripping down the bars.

Carmelitas with Homemade Salted Caramel Filling

By Stephanie Simmons

Carmelitas are a classic dessert bar made here with a thick, chewy oat crust and a homemade salted caramel filling that holds up in the oven.

This recipe uses a single bowl crust/topping mixture, a layer of semi-sweet chocolate chips, and a caramel sauce adjusted to remain thick and flavorful after baking.

Prep: 25 mins

Cook: 30 mins

Cooling Time: 30 mins

Total: 1 hr 25 mins

Servings: 12 to 16 bars

Ingredients

For the Crust & Topping:

1 cup salted butter (226 g)
2 cups all-purpose flour, spooned & leveled (260 g)
1 1/3 cups old-fashioned rolled oats (133 g)
1 cup light brown sugar, packed (220 g)
1 tsp baking soda
1/4 tsp salt

For the Caramel Filling:

1 cup granulated sugar (210 g)
1/4 cup salted butter, room temperature (56 g)
1/2 cup heavy cream (120 g)
1/8 tsp salt
2 tbsp all-purpose flour (16 g)

For the Chocolate Layer:

1 cup semi-sweet chocolate chips (160 g)

Instructions

Prep: Preheat oven to 350°F. Spray a 9×9 metal pan with nonstick spray and line with parchment. Gather equipment and ingredients before you begin.
Make the crust & topping: Melt the butter in a medium bowl. Stir in flour, oats, brown sugar, baking soda, and salt until combined. Reserve 1 cup of the mixture for the topping and press the rest into the prepared pan. Do not bake yet.
Make the caramel filling: Add the granulated sugar to a medium saucepan and heat over medium, stirring frequently until it melts into an amber liquid. Reduce heat, whisk in the butter until combined, then remove from heat and slowly whisk in the heavy cream. Return to medium heat, whisk in the flour and salt, and cook until the mixture reaches 235°F. Remove from heat and let cool for 10 minutes.
Par-bake the crust: While the caramel cools, bake the pressed crust at 350°F for 10 minutes.
Assemble: Sprinkle the chocolate chips over the par-baked crust. Pour the caramel evenly over the chocolate. Flatten reserved crust mixture into small discs and place on top of the caramel.
Finish baking: Bake for 18–22 minutes at 350°F, until the top is golden and the caramel is bubbly. An instant-read thermometer inserted into the bars should read about 188°F toward the center and up to about 203°F near the edge (without touching the pan).
Serve & store: Cool in the pan for 30–45 minutes before removing and slicing. Store in an airtight container at room temperature for 3–4 days or freeze slices for longer storage.