Becky's Oatmeal Carmelitas Recipe - Allrecipes.com
Becky's Oatmeal Carmelitas Recipe
  • READY IN 50 mins

Becky's Oatmeal Carmelitas

Recipe by  

"A good friend of mine (and one of the best cooks I know) created this delightfully chewy caramel bar."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
  3. In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
  4. Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
  5. Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2003

We have made carmelitas for years, its even in our church cook book. This is a great recipe, althought you do not have to get caramel candies... You can use caramel ice cream topping like smuckers, etc. For xmas I used the milky way kind of topping it was wonderful. Just a tip to save you a lot of time, who wants to unwrap all those candies, expensive too..

 
Most Helpful Critical Review
Aug 16, 2010

OK, but quite crumbly overall.

 
Mar 27, 2003

These were sinfully rich and delicious. My husband's co-workers raved about them, and I sent them as Christmas gifts with the recipe attached. The only thing I would change to the instructions is that I had to reheat the caramel after it was "set aside" because it was too thick to drizzle, so maybe this step could be done while the crust is baking? Otherwise - amazing!!

 
Feb 20, 2003

I absolutely loved these! They are a bit crumbly (just the topping), but the RICH flavor is to die for! The caramels make it heavenly. One reviewer suggested using coconut and I think that would be delicious too! I was asked for the recipe more times for this than any other dessert I've shared at work.

 
Jan 27, 2011

Rich and gooey! Definitely wait until these are completely cooled to cut- and even then, they're pretty crumbly.

 
Nov 09, 2003

I made this recipe for a family reunion and it was a big hit. It was very rich so I had some left over. The only changes I made were 1) using heavy whipping cream instead of evaporated milk, and 2) adding a bag of toffee chips to the nuts and chocolate chips. It was delicious! I will definitely make again!

 
Jan 25, 2004

These are very easy and fast to make. Fantastic taste, but they do not keep very well. I made them on Friday and they were stale by Sunday. I think when I make them next time if I make them more than 2 days in advance I will freeze them.

 
Jan 10, 2012

The BEST carmelita recipe on here! I have made several others, but they don't compare to this one! The only thing I do differently is to use 2 jars of Smucker's caramel ice cream topping instead of the individually wrapped caramels and milk. Oh, and for personal preference, I use pecans instead of walnuts. I press the bottom lightly into the pan, bake for 10 minutes, then add nuts, chocolate and caramel. Then sprinkle on the topping and smush down as hard as possible without oozing the caramel through. After baking for 25 minutes, they come out perfect and not at all crumbly! PERFECTION! And if you mix all the oatmeal/flour/sugar/butter in a gallon sized zipper bag and then bake in a disposable foil pan, you don't have a single dish to do afterwards!!!!

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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