12 Bars
40 min

When you need something that has ooey-gooey goodness, you need to make these Caramelitas!

This dessert will bring you back. Filled with chocolate, caramel, and coconut, along with a crispy, crunchy, flakey crust, it's a match made in heaven. There is something about the balance of coconut with the caramel, along with the crust that takes this dessert overboard. Might be a bit of a mess in the kitchen afterwards, but that's what dishwashers are for, right?

It's a perfect item for a potluck since most people will want to share. Our recommendation is to make 2 batches so that you can put one in the freezer for your next late night snack!

Recipe details
  • 12  Bars
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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For the batter
  • ¾ cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 cup old fashioned oats
  • ¾ cup tightly packed light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
For the filling/topping
  • 25 caramels unwrapped (We used chocolate caramels. Please use whatever you can find!)
  • 6 tbsp heavy cream
  • 1/2 cup chocolate chips
  • 1/4 cup shredded sweetened coconut

Preheat oven to 350F and line an 8x8 baking pan parchment paper.
Combine melted butter and vanilla extract and stir until combined.
Prepare your dry ingredients by stirring together flour, oats, brown sugar, baking soda, and salt until well-combined.
Add butter and stir until ingredients are combined.
Press half of your oat/butter mixture evenly into the bottom of your prepared pan and bake for 8-10 minutes (until just lightly golden).
Meanwhile, prepare your caramel filling by combining unwrapped caramels and heavy cream in a small saucepan over medium-low heat. Stir frequently until caramel is completely melted and mixture is smooth, then remove from heat.
Once your first layer of the Carmelita is finished baking, remove from the oven and sprinkle evenly with chocolate chips.
Pour caramel evenly over chocolate chips, and then scatter remaining oat mixture over the top of the caramel.
Top the mixture with shredded coconut.
Return to oven and bake for another 18-21 minutes or until top is golden brown. Allow to cool completely, at least 1-2 hours, before removing from the pan and cutting and serving. They also taste delicious after being refrigerated!