• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • The Magazine
    • The Peachy Team
    • 2025
      • Spring 2025 (Båstad, Sweden)
      • Summer 2025 (North Carolina)
    • 2024
      • Spring 2024 (Jacksonville)
      • Summer 2024 (Boston)
      • Fall 2024 (Aspen)
      • Holiday 2024
    • 2023
      • Spring 2023 (Anniversary Issue)
      • Summer 2023 (Turks & Caicos)
      • Fall 2023 (Charlotte)
      • Holiday 2023
    • 2022
      • Spring 2022 (Nantucket)
      • Summer 2022 (Austin)
      • Fall 2022 (Asheville)
      • Holiday 2022
    • 2021
      • Spring 2021 (Charlotte interiors)
      • Summer 2021 (St. Louis)
      • Fall 2021 (Palm Beach)
      • Holiday 2021
    • 2020
      • Spring 2020 (Richmond)
      • Summer 2020 (Greenville, SC)
      • Fall 2020 (The Hamptons)
      • Holiday 2020
    • 2019
      • Spring 2019 (Santa Fe)
      • Summer 2019 (Charlotte Garden Issue)
      • Fall 2019 (Cape Cod)
      • Holiday 2019
    • 2018
      • Spring 2018 (Boston)
      • Summer 2018 (Ponte Vedra)
      • Fall 2018 (Anniversary Issue)
      • Holiday 2018
    • 2017
      • Spring 2017 (Birmingham)
      • Summer 2017 (San Francisco)
      • Fall 2017 (Jackson Hole)
      • Holiday 2017
    • 2016
      • Spring 2016 (Savannah)
      • Summer 2016 (Los Angeles)
      • Fall 2016 (NC Mountains)
      • Holiday 2016
    • 2015
      • February March 2015 (Nashville)
      • May June 2015 (Washington, D.C.)
      • July August 2015 (New Orleans)
      • September October 2015 (Austin)
      • Holiday 2015
    • 2014
      • January February 2014 (Park City)
      • March 2014 (Chicago)
      • April May 2014 (Charlotte)
      • June July 2014 (Charleston)
      • August September 2014 (Santa Barbara)
      • October November 2014 (Atlanta)
      • Holiday 2014
    • 2013
      • September 2013 (Charlotte)
      • October November 2013 (Dallas)
      • Holiday 2013 (New York)
  • Style
  • Beauty
  • Entertaining
  • Interiors
  • Gardens
  • Wellness
  • Insiders’ Guides

Peachy the Magazine

Carmelitas

Featured in our Fall 2021 Food + Entertaining article, Tailgate in Style (With a Little Help), these Carmelitas are for the serious caramel lover. They are soft and chewy layered bars dripping with caramel and stuffed with chocolate. Easy one-bowl, no mixer recipe that everyone loves!

Carmelitas
Pin
Print

Carmelitas

Servings

16 bars

Ingredients

  • ¾ cup butter, melted (1½ sticks)

  • ¾ cup light brown sugar, packed

  • 1 tablespoon vanilla extract

  • 1 cup all-purpose flour

  • 1 cup whole-rolled old-fashioned oats

  • 1 teaspoon baking soda

  • ½ teaspoon salt, or to taste

  • 35 caramel squares, unwrapped (I used Werther’s Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using the cellophane-wrapped ones, I recommend using a couple more.)

  • ½ cup heavy cream

  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks

Directions

  • Preheat oven to 350 degrees. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set pan aside. Note, lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel.
  • In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds. Add the brown sugar, vanilla, and whisk until smooth.
  • Add the flour, oats, baking soda, optional pinch of salt, and stir until combined. Mixture will be quite thick.
  • Add about half (just eyeball it) of the mixture to the prepared pan, and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
  • Bake for 10 minutes. While it bakes, make the caramel sauce.
  • In a large microwave-safe mixing bowl, combine the caramels, cream, and salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred until smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
  • After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
  • Slowly and evenly pour caramel sauce over the chocolate. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
  • Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center is bubbling slightly.
  • Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine, but they won’t slice neatly with clean cuts.

Notes

  • Recipe from Averie Sunshine, Averie Cooks
  • MAKE AHEAD: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Primary Sidebar

Instagram icon   Facebook icon   Pinterest icon   LikeToKnow.It icon

Subscribe to Peachy

Sign up for your free subscription to Peachy the Magazine.

Kirsten Dexter Spring 2025 Ad
Capizzi Fall 2024 Ad
Cake For Dinner Summer 2025 Ad
Road to Resolution Ad
Ellen Kelly Homes Summer 2025 ad
Wendy Bilas Ad

Contact Us

Questions? Comments? Interested in partnering with us? We would love to hear from you.

Privacy Policy and Disclaimers

Footer


A special thanks to our fabulous partners:
Kirsten Dexter Fine Jewelry logo     Capizzi MD logo     Road to Resolution logo       Ellen Kelly Helen Adams Realty logo       Cake For Dinner logo     Lisa Cashion SparkWell logo     Wendy Bilas Fine Art logo

© 2025 Peachy the Magazine · Wordpress theme by Design By Bloom