What are Chocolate Oatmeal Carmelitas and where did they originate?

Chocolate Oatmeal Carmelitas are layered bars made with oatmeal, caramel, and chocolate chips, featuring a chewy and sweet texture. They were first introduced by Minnesota baker Erlyce Larson during the 1967 Pillsbury Bake-Off, where the recipe won first prize. Since then, they have become a popular dessert known for combining rich caramel with hearty oats and chocolate.

Can I use different types of oats or chocolate chips in this Carmelitas recipe?

Yes, you can substitute old-fashioned oats for quick-cooking oats; both work well, though old-fashioned oats may create a chewier texture. For chocolate, any type of chips—semi-sweet, milk, or dark chocolate—can be used to suit your taste preference. Just keep in mind that different chocolates may slightly alter the sweetness of the bars.

How can I prevent the Carmelitas from sticking to the pan?

To keep your bars from sticking, thoroughly butter your baking pan before adding ingredients. For even easier removal, line the pan with parchment paper and leave an overhang on the long sides. After baking, you can lift the entire dessert out in one piece using the parchment sling, then cut it on a flat surface, which helps maintain clean edges and avoids sticking.

What can I do if I have a nut allergy and want to make Carmelitas?

If you have a nut allergy, simply omit the pecans from the recipe. You can replace them with unsweetened shredded coconut or additional oats for texture without compromising flavor. This makes the bars safe to eat for those with nut sensitivities while keeping the dessert delicious.

How should I store Chocolate Oatmeal Carmelitas to keep them fresh?

Store Carmelitas in an airtight container at room temperature for up to four days. For longer freshness, freeze them in a sealed container or freezer bag for up to three months. When ready to eat, thaw at room temperature or enjoy them chilled or slightly frozen for a different texture experience.

Chocolate Oatmeal Carmelitas With Caramel And Fudge Layers

Ingredients

– 4 sticks (1 pound) unsalted butter, softened, plus more for buttering the pan

– 3 cups plus 3 tablespoons (about 390 grams) all-purpose flour, divided

– 1 ½ teaspoons baking soda

– ½ teaspoon kosher salt

– 3 cups (240 grams) quick-cooking rolled oats

– 2 ¼ cups (450 grams) light brown sugar, packed

– 1 (16-ounce) jar dulce de leche (about 1 ½ cups), canned or homemade

– 1 ½ cups (about 270 grams) semisweet chocolate chips (milk or dark chocolate may be used)

– ¾ cup (about 90 grams) chopped pecans (can be substituted with coconut or omitted for allergies)

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Instructions

Preheat oven: Set oven to 350°F (175°C) and butter a 9×13-inch metal baking pan or line it with parchment paper for easy removal.

Mix dry ingredients: In a large bowl, whisk together 3 cups of flour, baking soda, and salt to ensure even distribution.

Combine wet ingredients: Add softened butter, rolled oats, and packed brown sugar to the dry mixture. Mix thoroughly, preferably with an electric mixer, until well combined.

Prepare caramel mixture: In a small bowl, whisk the dulce de leche with the remaining 3 tablespoons of flour until smooth to avoid clumps.

Form base layer: Press half of the oat mixture firmly into the prepared baking pan to create an even crust.

Bake base: Bake the crust for 15 minutes to set.

Add toppings: Remove from oven and evenly scatter half of the chocolate chips and chopped pecans over the crust. Dollop half of the dulce de leche mixture on top.

Layer topping: Crumble the remaining oat mixture evenly over the pan. Top with remaining chocolate chips, pecans, and dollops of the dulce de leche mixture.

Final bake: Bake for about 35 minutes or until edges are set and topping turns golden brown.

Cool and rest: Allow the bars to cool completely and stand uncovered at room temperature overnight for optimal texture before cutting into 24 bars.

Last Step:

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Notes

🧈 Butter the pan or use parchment lining to prevent sticking and ease removal.
🥥 Pecans can be replaced with coconut or omitted for nut allergies.
🍫 Use semi-sweet, milk, or dark chocolate chips according to preference.

Author: Brandi Oshea
Prep Time: 25 to 30 minutes
Resting Time: 8 hours
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 406
Sugar: 24 g
Sodium: 127 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 43 mg