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

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

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  • In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.

  • 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.

  • 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.

  • Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

Nutrition Facts

352 calories; protein 4.5g 9% DV; carbohydrates 48.6g 16% DV; fat 17.3g 27% DV; cholesterol 23mg 8% DV; sodium 207.1mg 8% DV. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2003
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.. Read More
(21)

Most helpful critical review

Rating: 3 stars
08/16/2010
OK but quite crumbly overall. Read More
(2)
129 Ratings
  • 5 star values: 89
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/14/2003
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.. Read More
(21)
Rating: 5 stars
03/27/2003
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!! Read More
(14)
Rating: 5 stars
02/21/2003
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. Read More
(12)
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Rating: 4 stars
01/27/2011
Rich and gooey! Definitely wait until these are completely cooled to cut- and even then they're pretty crumbly. Read More
(10)
Rating: 4 stars
01/25/2004
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. Read More
(7)
Rating: 5 stars
11/09/2003
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! Read More
(7)
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Rating: 5 stars
01/10/2012
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!!!! Read More
(6)
Rating: 5 stars
08/17/2009
These are an absolute new favorite at our house - they are delicious and very easy to make. People think they are a gourmet cookie bar and always ask for the recipe. I have made them both with caramels and with hersheys or ghiradelli caramel sauce. Both taste great - I dont prefer one over the other in taste but like not having to unwrap all the caramels. Thanks for the recipe - amazing! Read More
(4)
Rating: 5 stars
01/22/2008
These are great. I only make one change. Instead of using caramels with the evaporated milk I use a 17 oz jar of Mrs. Richardson's Butterscotch Caramel. I melt it in the microwave and it makes it so much easier than using caramels. You can find it by the ice cream in grocery stores like Kroger. The difference is amazing! Read More
(4)
Rating: 3 stars
08/16/2010
OK but quite crumbly overall. Read More
(2)