40 min

    Chewy gooey caramel, nuts, oats and chocolate. These taste even better the next day if they last that long.

    11 people made this

    Makes: 36 squares

    • 125g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 80g quick cook oats
    • 165g packed brown sugar
    • 170g melted butter
    • 1/4 teaspoon salt
    • 170g dark chocolate chips
    • 60g chopped walnuts
    • 180g caramel sauce
    • 3 tablespoons plain flour

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C / Gas 4. Grease one 20cm square tin.
    2. Combine the 125g plain flour and melted butter. Mix to combine - the mixture will be very crumbly. Press half of the mixture into the bottom of the prepared baking tin. You will use the remaining mix for the topping.
    3. Bake in preheated oven for 10 minutes.
    4. Let cool slightly; then sprinkle the chocolate chips and chopped nuts over the base. Mix the caramel sauce with 3 tablespoons of flour and drizzle over the chocolate and nuts. Top with the remaining oat mixture.
    5. Bake in preheated oven for 15 minutes. Set aside to cool before slicing it into squares or bars.

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    Reviews in English (288)


    This is a very good cookie bar recipe. Adults and children seem to like it equally well..... Good as written, but a couple of clarifications on the recipe to make this better: First, the crust turns out better if the butter is softened to the point of melting, but hasn't actually turned to liquid. Second: Press down on the bottom filling lightly; DO NOT tap down hard as you won't be able to get it out of the pan. Third: You must use quick oates NOT rolled oats on this recipe. Helpful hints ~ First: For a change of pace, try half butterscotch and half chocolate chips or 1/2 caramel and 1/2 butterscotch topping for variety. Second: Slightly chill the carmelitas after they have finished baking. This helps the cooke bar "set-up". This is the one tip you don't want to forget on this recipe..... The carmelitas are great to make ahead, travel with or freeze to serve later. As my son would say: Scrumdiddlyumptios! Enjoy!  -  12 Jan 2011  (Review from Allrecipes US | Canada)


    I used a recipe just like this only it was doubled for a 13x9" pan. The chocolate chips stay the same at 1 cup and 1/2 cup nuts, if using. The caramel icecream topping is 1 cup - flour is the same. You cook the final product 18-22 minutes - it took 22 minutes in my oven to produce a golden brown topping. Also - a good TIP is that if you refrigerate the carmelitas 1-2 hours before cutting (this helps the filling set up), they will not be crumbly and will cut perfectly. Plus - DON'T MELT THE BUTTER in the crust ingredients - just soften the butter (unsalted) to room temp. You will get a much nicer crumb topping this way. These bars are just wonderful! Another recipe I saw for these used 3-4 chopped Granny Smith apples mixed with 1 tsp. cinnamon for the "filling" instead of the choc.chips/nuts - I'll bet that would be fantastic, too. I'm going to try that combination next.  -  25 May 2008  (Review from Allrecipes US | Canada)


    Fantastic cookies! My son is allergic to nuts, so I left out the pecans and made up for it with a bit more oats and chocolate chips. I also add 1 tsp of pure vanilla to the "crust" mixture. After making this several times, I've found the butter is the key to cookie consistency. If you melt the butter and add it when it's still warm, the crust will be more cookie-like (think Toll House cookies on top and bottom. If, however, you just soften the butter and add it at room temperature, they are more like bar cookies, with a distinct crust, chocolate chip & caramel layer, and a crumbly topping. In addition, putting them in the fridge for an hour or so before cutting improves them even more. These last about 2 days in our house and require at least a gallon of milk to be on hand.  -  21 Mar 2006  (Review from Allrecipes US | Canada)