Carmelitas (Brown Sugar Oat Bars) are my answer when I want a sweet treat that basically makes itself, but still feels a little special. If you’ve ever craved a gooey, buttery bar with melty chocolate and soft oat crumbs, this is your dessert. This Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe is simple, forgiving, and totally crowd pleasing. You get chewy oats, silky caramel, and a soft bite that doesn’t fall apart on you. I’ll walk you through everything, including tips to keep the caramel from running and the crust from crumbling. By the end, you’ll be sliding a warm pan onto your counter and trying not to cut in too early. 
Why You Will Love This Recipe
Sometimes you need a dessert that tastes like you fussed but comes together with pantry staples. That’s these bars. The base and topping are the same mixture, which means less measuring and fewer dishes. The center is a glossy caramel that hugs every oat, with chocolate chips for a little melt and a hint of sea salt for balance. I reach for this Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe when I’m feeding a mix of kids and adults because it checks every box: sweet, chewy, chocolatey, and not too fussy. They travel well, slice clean once cooled, and freeze like a dream.
Who this recipe is for
If you love oatmeal cookies but want them softer and richer, this is for you. If you’re new to baking, you’ll appreciate how straightforward the steps are. If you’re a seasoned baker, you’ll enjoy how easily this recipe scales for parties. And if you always pick the gooey corner piece, well, I see you. This Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe gives you perfect edges and a generous center in every square.
Bottom line: simple method, big payoff, happy eaters. 
Ingredient Notes
Here’s what you’ll need to make these bars taste bakery good without any fancy moves. I’ll share a few smart swaps too. Keep it simple and use what you have.
- Old-fashioned rolled oats: For that classic chewy texture. Quick oats make the bars more crumbly, so stick to rolled if you can.
- All-purpose flour: Helps the crust hold together. If you want a slightly softer bite, replace 2 tablespoons with cornstarch.
- Brown sugar: Light brown sugar gives sweet caramel notes. Dark works too and adds deeper flavor.
- Butter: Melted, unsalted. It binds the oat mixture and keeps everything moist and rich.
- Baking soda and salt: Just a pinch of each for structure and balance.
- Chocolate chips: Semi-sweet is my go-to. Milk chocolate makes it sweeter. Chop a bar if you like melty puddles.
- Caramels and cream: Melt wrapped soft caramels with heavy cream for a glossy, pourable center. Store-bought caramel sauce can work if it is thick and not too runny.
- Vanilla and flaky sea salt: Optional, but highly recommended for flavor and contrast.
Ingredient swaps and extras
Feel free to fold in toasted pecans or walnuts for crunch. A handful of coconut flakes adds a mellow chew. Need gluten-free? Use a trusted 1:1 gluten-free flour blend and certified gluten-free rolled oats. If you love a little espresso vibe, a teaspoon of instant coffee dissolved into the warm caramel is fantastic. And if you’re hunting for more oat bar inspiration, peek at my favorite chewy oatmeal cookie bars for more ideas on mix-ins and texture tweaks.
Pro tip: measure your dry ingredients with care. Spoon flour into your cup and level it off so your crust stays tender, not dense. 
Expert Baking Tips
I’ve made this Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe more times than I can count, and these notes will save you from common hiccups. The magic is about temperature and patience.
- Line your pan: Use parchment with overhang so you can lift the bars out cleanly. This prevents sticking and makes slicing easier.
- Press the base gently: Pack the bottom layer lightly with your fingertips. Too much pressure makes it tough; too little makes it crumbly.
- Warm caramel, not hot: Pour the caramel when it’s smooth and pourable, but not piping hot. Too hot caramel can soak into the base and disappear.
- Reserve enough crumbs for the top: Eyeballing is fine, but aim for about 60 percent on the bottom and 40 percent on top.
- Cool completely before slicing: The bars set as they cool. If you slice early, the caramel will ooze. If you’re in a hurry, chill the pan for 45 minutes.
- Cut with a hot knife: Run a knife under hot water, dry it, then slice. Clean between cuts for neat squares.
Chill time matters
Room temp bars give the best texture, but a short chill locks in the caramel and helps keep corners clean. If you chill overnight, let them sit on the counter for 20 minutes before serving so the chocolate softens again.
I took these to a neighborhood potluck and people kept asking where I bought them. The texture was perfectly chewy, and the caramel stayed put even after an hour on the table.
Remember: a little patience equals picture-perfect slices.
What are Carmelitas?
Carmelitas are classic brown sugar oat bars with a caramel and chocolate center. Think oatmeal cookie meets candy bar, but easier. The crust and crumb top use the same mix of oats, flour, butter, and brown sugar, which keeps the method simple. You press most of it into the pan, scatter chocolate chips, pour on the caramel, then crumble the rest on top. The result is a bar that’s soft, chewy, and deeply satisfying. This Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe stays true to that old-school charm while making sure the caramel layer sets up nicely and slices clean.
How to make this Carmelitas recipe
Start by preheating your oven to 350°F and lining an 8-inch or 9-inch square pan with parchment, leaving a little overhang. Melt the butter gently on the stove or in the microwave and let it cool for a minute so it doesn’t melt the sugar on contact. In a large bowl, combine rolled oats, flour, brown sugar, baking soda, and salt. Pour in the melted butter and a splash of vanilla, and stir until the mixture looks like damp sand with clumps. That sandy texture is what gives you a tender, crumbly top and chewy bottom.
Press about two thirds of the oat mixture into your lined pan. Slide it into the oven for 10 minutes to set the base. Meanwhile, make the caramel. Unwrap your caramels and place them in a saucepan with heavy cream. Warm over low heat and stir until smooth and silky. You want it pourable, but not boiling. Take the base out of the oven, sprinkle chocolate chips over the hot crust, and drizzle the warm caramel evenly from edge to edge. If you like a salted pop, add a light sprinkle of flaky salt right over the caramel.
Scatter the remaining oat mixture over the top in loose clumps. You want some caramel peeking through. Return the pan to the oven and bake another 15 to 18 minutes, until the top is golden at the edges and the center looks set but still soft. Your kitchen will smell like a cookie shop, and you’ll probably want to cut in immediately. Wait. Let the pan cool on a rack until barely warm, then transfer to the fridge for at least 30 to 45 minutes to lock everything in. Lift the slab out with the parchment, place on a board, and slice into squares with a hot, clean knife.
For thicker bars, use an 8-inch pan and bake a minute or two longer. For thinner bars, use a 9-inch pan and check early. Either way, keep an eye on color and edges. This Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe is ready when the top is lightly golden and the center doesn’t jiggle.
Make ahead and storage
These bars hold beautifully. Store at room temperature for up to 3 days in an airtight container. For longer storage, chill for a week or freeze for up to 2 months. If frozen, thaw at room temperature or in the fridge overnight. The texture is surprisingly great even after freezing, especially if you warm a piece for 10 seconds to soften the chocolate. They travel well for picnics, bake sales, or lunch boxes. That’s part of why I love them.
Common Questions
Do I have to use wrapped caramels?
No, but they’re easy and consistent. You can use a thick, high-quality caramel sauce as long as it’s not too thin. If it pours like heavy cream, it’s too runny.
Can I make these without chocolate chips?
Absolutely. The caramel is the star. You can swap in chopped nuts, coconut, or even white chocolate for a different vibe.
Why did my caramel disappear into the crust?
It was likely too hot or the base wasn’t pre-baked long enough. Let your caramel cool for a minute after melting, and always par-bake the bottom layer.
How do I get clean slices?
Cool completely, then chill briefly. Use a hot knife, wipe between cuts, and don’t rush it. The patience pays off with tidy edges.
Can I double the recipe?
Yes. Use a 9-by-13-inch pan and extend the bake time slightly. Watch the color and set in the center rather than the clock.
Ready to Bake and Share?
Now you’ve got everything you need to make this Sweet and Chewy Carmelitas (Brown Sugar Oat Bars) Recipe whenever the craving strikes. Keep it simple, use rolled oats, don’t skip the short chill, and you’ll get clean, chewy bars every time. If you want to peek at other spins, I love the take in Oatmeal Carmelita Toffee Bars – The Salted Sweets, and this classic Oatmeal Carmelitas Recipe shows how timeless the idea is. Bake a pan, share a few, and save a square for yourself for later. You’ll be glad you did.
Carmelitas
Ingredients
For the Base and Topping
- 2 cups Old-fashioned rolled oats For that classic chewy texture.
- 1 cup All-purpose flour Helps the crust hold together. Replace 2 tbsp with cornstarch for a softer bite.
- 1 cup Brown sugar Light or dark brown sugar works for sweet caramel notes.
- 1/2 cup Butter Melted, unsalted. Keeps everything moist and rich.
- 1/2 teaspoon Baking soda For structure.
- 1/4 teaspoon Salt For balance.
- 1 cup Chocolate chips Semi-sweet or milk chocolate.
For the Caramel Filling
- 14 ounces Caramels Wrapped soft caramels melted with heavy cream.
- 1/4 cup Heavy cream To make the caramel pourable.
Optional Ingredients
- 1 teaspoon Vanilla Highly recommended for flavor.
- Flaky sea salt Optional for topping.
Instructions
Preparation
- Preheat the oven to 350°F and line an 8-inch or 9-inch square pan with parchment, leaving an overhang.
- Melt the butter gently and let it cool slightly.
- In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt.
- Pour in the melted butter and vanilla, then stir until the mixture resembles damp sand.
Baking
- Press about two-thirds of the oat mixture into the lined pan.
- Bake for 10 minutes to set the base.
- Meanwhile, unwrap the caramels and melt them with heavy cream in a saucepan over low heat until smooth.
- Remove the base from the oven, sprinkle the chocolate chips over it, and drizzle the warm caramel on top.
- Scatter the remaining oat mixture over the caramel in loose clumps and return the pan to the oven.
- Bake for another 15 to 18 minutes until golden at the edges and the center is set but still soft.
Cooling and Serving
- Let the pan cool on a rack until barely warm, then chill for at least 30-45 minutes.
- Lift the slab out using the parchment, place on a cutting board, and slice the bars into squares with a hot knife.