Recipe: Carmelitas


With Charlie having been in the hospital the last 24 hours or so due to ingesting a dangerous mushroom, I’ve been dreaming of these all day and have basically been wanting to self-medicate with them.  These are hands-down my all-time favorite dessert.  I’m more of a savory than sweet, but I could eat literally this whole pan.  When I was nursing, I lost my appetite but had one or two of these for breakfast, lunch and dinner each day for a few weeks straight.  I’m not joking.  I would never joke about caramelitos.  I take them veeeeeeery seriously.

Oaty, chocolaty, caramally gooey goodness. My all-tie favorite dessert, hands down.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 3 cups oats
  2. 3 c. flour
  3. 2 c. brown sugar
  4. 1 1/2 tsp. baking soda
  5. 1 1/2 tsp. salt
  6. 3 1/4 sticks butter, melted
  7. 1 jar (Pint) Mrs. Richardson’s butterscotch caramel
  8. 1 package semi-sweet chocolate chips
  1. Heat oven to 375 degrees.
  2. Mix dry ingredients together, pour in melted butter. Mix well.
  3. Spread half (or a little more) of mixture into lightly greased 9 ½ by 13 in. pan.
  4. Bake for about 15 minutes or until golden brown.
  5. Right before you take the crust out of the oven, melt caramel in microwave for about 1 minute to soften.
  6. Pour caramel over top of crust.
  7. Then sprinkle on chocolate chips. (Make this as chocolately or caramely to your own taste). Spread more of the oat mixture on top, you don't have to use it all. I like to load it on, though, but there is still some left over in the bowl.
  8. Bake for another 8 minutes.
  9. Let them COMPLETELY COOL and Cut, at room temperature, into any size bars. (Carolyn likes them warm and gooey.)
  1. After cooling I cut them into smaller brownie-sized bars and put each in a cupcake liner to serve/save. They freeze amazingly!
Adapted from Carolyn Fletcher, my Grammy's dear friend
Adapted from Carolyn Fletcher, my Grammy's dear friend
Hopes and Dreams

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