Carmelitas for a Crowd — Bake Chewy Oat Bars

Warm, sticky caramel and toasty oats meet crisp chocolate in a bar that disappears in minutes. Carmelitas are a retro bake-sale favorite reworked for modern kitchens and large gatherings. After testing this recipe eight times and adjusting butter ratios and bake times, I landed on a version that stays chewy, slices clean, and scales for a party. If you want predictable results and a bar you can bake the night before, this recipe is the one I’d make for a potluck. Read on for exact weights, step-by-step timing, and tips I learned working in busy pastry runs to make these reliably great for a crowd. For something lighter to serve alongside, try our banana smoothie for weight loss as a refreshing palate cleanser.

Why This Recipe Works

Long rest for the shortbread base firms it up so bars cut cleanly without crumbling.
A two-layer oat mix separates chewy bottom and crunchy top; browning the top gives toasty oat flavor.
Tempered bake time prevents the caramel from overcooking and drying out—bars stay gooey but set.
Using a mix of light and dark brown sugar balances caramel depth and keeps moisture.
I refined the butter-to-flour ratio after multiple trials to avoid greasy, soggy bars under heavy caramel.

Ingredients Breakdown

Shortbread base
- 250 g (2 cups) all-purpose flour — provides structure; do not substitute with high-protein flour.
- 113 g (1/2 cup) granulated sugar — sweetness and a dryer texture for the base.
- 1/2 tsp fine sea salt — balances sweetness; use Diamond Crystal kosher salt if measuring by volume, otherwise reduce if using denser salt.
- 170 g (12 tbsp / 3/4 cup) unsalted butter, cold and cubed — cold butter yields a tender, slightly crumbly shortbread. If using salted butter, omit added salt.
Oat layers
- 300 g (3 cups) old-fashioned rolled oats — provides chew and structure; quick oats will make the texture mushier.
- 100 g (1 cup) light brown sugar, packed — adds moisture and mild molasses flavor.
- 1/2 tsp ground cinnamon (optional) — warms the flavor without overpowering.
Caramel layer
- 400 g (14 oz / 1 can) sweetened condensed milk — the quickest, fail-proof caramel base when heated gently.
- 113 g (8 tbsp / 1/2 cup) unsalted butter — melted with the condensed milk to form caramel.
- 1 tsp vanilla extract — finishes the caramel flavor.
- Pinch of salt — brightens the caramel.
Chocolate layer
- 170 g (6 oz) semisweet chocolate chips or chopped chocolate — melts into ribbons; use good baking chocolate for best flavor.

Substitutions and impact warnings:

Gluten-free: Use a 1:1 gluten-free flour blend for the shortbread and add 1/2 tsp xanthan gum; texture will be slightly more friable. Oats must be certified gluten-free.
Dairy-free: Replace butter with a solid coconut-based baking block and use sweetened condensed coconut milk; results are similar but with coconut notes.
Do not swap rolled oats for instant oats—texture will suffer.

Essential Equipment

33 x 23 cm (13 x 9-inch) rimmed baking pan — the recipe volume depends on this size; smaller pans will overflow.
Parchment paper with an overhang — makes it easy to lift bars from the pan.
Digital scale — for consistent results with the flour and oats.
Saucepan and heatproof spatula — for making the caramel.
Instant-read thermometer (optional) — useful if you want to verify caramel temperature (~116–118°C / 240–245°F for firm caramel).
Bench scraper or sharp knife — for clean slicing. If you don’t have a 13 x 9 pan, use a 9 x 13 and reduce depth by checking bake times closely.
For a savory fish dish to serve later, see this technique for scaling recipes like our best recipe for wahoo fish—the same scaling logic applies when feeding a crowd.

Step-by-Step Instructions

Step 1: Make the shortbread base

Preheat the oven to 175°C (350°F). In a bowl, mix 250 g (2 cups) all-purpose flour, 113 g (1/2 cup) granulated sugar, and 1/2 tsp salt. Add 170 g (3/4 cup / 12 tbsp) cold cubed butter and rub or pulse until the mixture resembles coarse crumbs, about 8–12 quick pulses in a food processor.

Step 2: Press and par-bake the base

Line the 33 x 23 cm (13 x 9-inch) pan with parchment and press two-thirds of the crumb mixture firmly into the pan to form an even layer. Bake for 12–14 minutes, until pale golden at the edges and set; the center should still be slightly soft. Let cool 10 minutes—this helps the caramel not sink into the base.

Step 3: Prepare the oat mix

While the base cools, combine 300 g (3 cups) rolled oats, 100 g (1 cup) light brown sugar, and 1/2 tsp cinnamon. Toss the remaining one-third of the crumb mix with half the oats to create a slightly coarser top layer. Set aside.

Step 4: Cook the caramel

In a medium saucepan over medium-low heat, combine 400 g (14 oz / 1 can) sweetened condensed milk and 113 g (1/2 cup) unsalted butter. Stir constantly for 6–8 minutes until the mixture thickens and turns a deep golden color; it should coat the back of a spoon. Remove from heat and stir in 1 tsp vanilla and a pinch of salt. Do not boil vigorously—keep it at a gentle simmer.

Step 5: Assemble the layers

Pour the hot caramel evenly over the par-baked shortbread base and spread quickly with an offset spatula. Sprinkle 170 g (6 oz) chocolate chips over the hot caramel; let sit 2–3 minutes so chocolate begins to melt, then gently swirl a spatula to create ribbons but keep some chocolate visible. Sprinkle the oat/crumb mixture evenly on top and press very lightly—do not compact.

Step 6: Final bake and cool

Bake at 175°C (350°F) for 10–12 minutes, until the oats are golden and the chocolate is set but not completely melted through. Remove and cool on a rack for 1 hour, then chill in the refrigerator for at least 30 minutes to firm for clean slices. Critical: chilling makes cutting neater and prevents the caramel from oozing.

Step 7: Slice and serve

Use the parchment overhang to lift the slab from the pan onto a cutting board. Score into 24 bars with a sharp knife, wiping the blade between cuts for clean edges. Let bars come to room temperature for 10–15 minutes before serving if you prefer softer texture.

Expert Tips & Pro Techniques

Do not skip chilling: chilling for 30–60 minutes after baking firms the caramel and keeps slices tidy.
Common mistake: caramel that’s too thin. If your caramel runs into the crust, cook for 1–2 minutes longer on low heat until it thickens and coats a spoon.
Use sweetened condensed milk for foolproof caramel. If you prefer stovetop caramel from sugar, monitor closely—it’s easy to overcook.
Make-ahead: bake the slab up to 48 hours ahead, keep chilled, then slice before serving. Bars actually taste better after a day as flavors meld.
Professional shortcut: to speed service for crowds, cool completely, then freeze the whole slab for 30 minutes; partially frozen slabs slice exceptionally clean.
Avoid microwaving to reheat—microwaves can make the caramel rubbery. Use low oven heat instead.

For additional make-ahead dessert ideas that pair with these bars, see our take on best recipe for wahoo fish for timing and serving scales that translate to large gatherings.

Storage & Reheating

Refrigerator: Store bars in an airtight container or wrapped tightly in plastic wrap for up to 5 days. Layer with parchment to prevent sticking.
Freezer: Carmelitas freeze well. Freeze whole slabs wrapped in plastic and foil for up to 3 months, or freeze individual bars on a sheet pan then transfer to a freezer bag. Thaw overnight in the refrigerator.
Reheating: Warm bars in a 175°C (350°F) oven for 6–8 minutes to soften the caramel and refresh the crust. Avoid microwaving (it makes the texture gummy).

Variations & Substitutions

Chocolate-Free Version: Omit the chocolate chips and sprinkle 60 g (1/2 cup) toasted flaked coconut over the caramel before topping with oats. Everything else stays the same.
Salted-Caramel Twist: Increase the pinch of salt in the caramel to 1/2 tsp and finish each bar with a tiny flake of sea salt for contrast.
Nutty Carmelitas: Add 100 g (1 cup) chopped pecans or almonds to the oat mixture; fold half into the caramel layer and half into the top oats. Toast nuts first for best flavor.
Gluten-Free Version: Substitute 250 g (2 cups) gluten-free 1:1 flour and use certified gluten-free rolled oats. Add 1/2 tsp xanthan gum. Bake time may increase by 2–3 minutes.
Reduced-Sugar: Use 100 g (1/2 cup) brown sugar and 50 g (1/4 cup) granulated sugar in the oat layer; expect slightly firmer texture.

Serving Suggestions & Pairings

Serve warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt.
Pair with strong coffee or an espresso-based drink to cut through the sweetness.
Offer fresh berries or a citrus salad to add brightness and contrast.
For a dessert mashup, these bars contrast nicely with a rich layered treat like our Black Forest tiramisu mashup at a dessert buffet.

Nutrition Information

Per serving: 1 bar (recipe makes 24 bars)

Calories: 280 kcal
Total Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 130 mg
Total Carbohydrates: 36 g
Dietary Fiber: 2 g
Sugars: 20 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my carmelitas turn out dry?
A: Dry bars usually mean the caramel was overcooked or too little sweetened condensed milk was used. Cook the caramel gently and stop when it coats the back of a spoon.

Q: Can I make this without eggs?
A: Yes. This recipe contains no eggs in the batter; the structure comes from flour, butter, and oats.

Q: Can I double this recipe for a larger crowd?
A: Yes. Use two 13 x 9-inch pans and bake both separately. Baking time remains the same for each pan; do not stack pans in the oven.

Q: Can I prepare this the night before?
A: Absolutely. Bake, chill, and store in the refrigerator up to 48 hours before serving; slice just before the event for the best presentation.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, carmelitas keep up to 5 days in the refrigerator.

Q: Why is my caramel too runny after baking?
A: If caramel was too thin when spread, it will remain runny. Next time cook the condensed milk mixture 1–2 minutes longer, stirring constantly, until it thickens and deepens in color.

Q: Can I use dark chocolate instead of semisweet?
A: Yes. Dark chocolate will add a bitter contrast and reduce perceived sweetness. Use the same weight: 170 g (6 oz).

Conclusion

These Carmelitas are built for feeding many with minimal fuss—chewy oats, rich caramel, and melty chocolate in tidy bars. For a vintage take and another home baker’s approach, see this classic Carmelitas for a Crowd from Pink Piccadilly Pastries and this thorough variation at Carmelitas | The Girl Who Ate Everything for additional inspiration and techniques.