Caramelitas Recipe

Caramelitas Recipe - This Carmelitas recipe is one of my go-to dessert recipes because it’s quick and easy to make, addictingly delicious, and we usually have most of the ingredients in our pantry. I’ve even started keeping a jar of caramel ice cream topping on hand so we can whip up a batch whenever we want to.

How fast is it?

Well, let’s just say that if Teacher hypothetically ever forgot he was supposed to bring something to school for a potluck and didn’t remember until the morning of, I could hypothetically whip up a batch of Carmelitas in under 30 minutes. I’d have to raise the oven temperature a little so they’d bake faster, but it’d work.

Carmelitas Recipe – with Pictures

Carmelitas are such a favorite with our family especially Aunt Elle that we usually make a double batch on our biggest cookie sheet. They aren’t very thick so the sides of the cookie sheet are tall enough to keep them from making a mess in the oven.


Caramelitas Recipe - FlourLike I said, most of the ingredients for this Carmelitas recipe are already in your pantry. I’ll bet you have a cup of flour.


Caramelitas Recipe - OatmealAnd a cup of oatmeal.


Caramelitas Recipe - Brown SugarThree-quarters cup brown sugar.


Caramelitas Recipe - Baking Soda & SaltOne-half teaspoon baking soda and one-quarter teaspoon salt.

So far so good, right? I knew you had all that stuff in your pantry!


Caramelitas Recipe - StirPour in three-quarters cup melted butter and stir.


Caramelitas Recipe - Pat into PanNow comes the hard part… Press the mixture into the bottom of a 9 x 13″ pan without eating all of it.

I can’t resist, so I always make a little extra just to eat. Hey, a girl’s gotta do what a girl’s gotta do!


Caramelitas Recipe - BakeBake at 350° until set – about 10 minutes. Unless you’re in a big hurry, then bake at a higher temperature for less time.

While the crust is baking, measure out a cup of chocolate chips and one-half cup pecans. Open a jar of caramel ice cream topping and carefully stir about one tablespoon of flour into it.


Caramelitas Recipe - Sprinkle with ChocolateAs soon as you take the crust out of the oven sprinkle it with the chocolate chips.


Caramelitas Recipe - Drizzle with ToppingThen drizzle/pour the ice cream topping on top and put back into the oven. It looks yummy already, doesn’t it? Just wait until it’s done – it’ll be even better!!


Caramelitas Recipe - Sprinkle PecansSprinkle the pecans on top and bake again until bubbly – about 20 minutes.


Caramelitas Recipe - DoneCool, then cut into bars.

These are so delicious and addicting that they usually disappear as quickly as I can make them.


Caramelitas Recipe - GoneHey, where’d they all go?

Caramelitas Recipe – the Official Version

  • 1 cup plus 1 tbsp flour, divided
  • 1 cup oatmeal
  • 3/4 cup packed brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter or margarine, melted
  • 1 cup (6 oz) semi-sweet chocolate chips
  • 1 jar (12-1/4oz) caramel ice cream topping
  • 1/2 cup chopped walnuts

In a bowl, combine 1 cup of flour, oatmeal, brown sugar, baking soda, and salt. Stir in butter. Mix well. Press into a greased 9 x 13″ pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping with the remaining 1 tablespoon flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Makes 3 dozen.

Caramelitas Recipe – Our Version

Of course we can’t leave well enough alone and have to add our own twist to the recipe!

  • Flour: We often use part or all whole wheat flour don’t tell Jo-Bear! because it’s healthier so I don’t feel so guilty having two or three, or four…
  • Oatmeal: We like thick-cut oatmeal because it adds a little extra chewiness.
  • Butter: We never use margarine – it’s yucky! Sometimes I use part coconut oil instead of all butter. I also cut down on the amount of butter a little.
  • Nuts: I don’t like walnuts so we always use pecans instead. They’re much yummier!
  • Ice cream topping: I haven’t tried butterscotch instead of caramel, but I bet it would be yummy too. Except then you’d have to call them Butterscotchitas instead of Caramelitas!


Amy Sue

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