Have you made these yet? I had not heard of the Carmelita until I started my obsession with Pinterest. After pinning it, I had a couple of friends tell me that I had to make them, so I finally did from Lulu the Baker. They turned out really great, and are melt-in-your-mouth delicious. All ingredients and directions below are just clarifications and some of my advice. The squares do need a long time to cool (because of the melted caramel) so I recommend making these one day in advance. You must add these to your arsenal of square recipes – they will be devoured!


  • 32 caramel squares . . . is equal to 8.4 oz with the wrappers removed – I used caramel squares that I found in the bulk found section of the grocery store, they weren’t specifically Kraft brand and they worked fine. I would also like to try Werther’s at some point – and will now that I know 32 “Kraft” style square caramels = 8.4 oz.
  • 1/2 cup of heavy cream (35%)
  • 1 cup large flake rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • pinch of Kosher (coarse) salt
  • 3/4 cup (6 oz) unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 6 oz of semi-sweet chocolate chips (equal to a 3/4 cup chocolate chips)


  1. Line a 8 x 8 pan with parchment paper (this helped with easy removal from the pan) and preheat the oven to 350 degrees.
  2. Combine caramels and cream in a small saucepan over low heat (I used med-low on my stove to get it started and then turned it down to low once the melting was underway – every stove is different – so don’t walk away). Stir often and until completely smooth (this will take about 10-15 minutes), and then set aside until ready to use.
  3. In a separate bowl, combine flour, oats, baking soda, salt, brown sugar and melted butter with a fork.
  4. Pat half of the oatmeal mixture into the bottom of the pan using a fork to spread and pat down evenly.
  5. Bake at 350 degrees for 10 minutes, then remove pan from oven and sprinkle chocolate chips over the crust. Follow by pouring the caramel mixture over the chocolate chips. Finally, crumble the remaining oatmeal mixture over caramel with your hands (yup, get in there with your fingers it works best!). Return pan to oven and bake for an additional 15-20 minutes, until the top looks lightly browned.
  6. Remove from oven and cool completely before cutting. Note: I made them in the evening and then let them cool overnight on the counter until I tried cutting them in the morning (about 12 hours).
  7. Remove from pan (lifting with the parchment), and cut into squares. I cut into quarters, and then 4 again making 16 good-sized squares. They are pretty sweet so you could cut them smaller.
  8. Store and serve at room temperature.

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