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Oatmeal Carmelite Bars

Oatmeal Carmelite Bars

These Oatmeal Carmelite Bars are AMAZING!!!

Oatmeal Carmelite Bars

Gather all your ingredients & baking items, and let’s get started !

Oatmeal Carmelite Bars

Put dry ingredients into a large mixing bowl. Prepare to melt the 3 sticks of butter.

Oatmeal Carmelite Bars

Pour the melted butter into the dry ingredients bowl and mix with a fork until crumbly.

Oatmeal Carmelite Bars

After the mixture is combined and crumbly, divide in half (slightly over half, preferably). The larger of the two sides will be used as the base.

Oatmeal Carmelite Bars

Press the larger portion of your mix into the bottom of a 13 x 9 pan. Put in your preheated oven for 10-12 minutes.

Oatmeal Carmelite Bars

 

Oatmeal Carmelite Bars

Straight out of the oven, top with a bag of milk chocolate chips.

Oatmeal Carmelite Bars

Oatmeal Carmelite Bars

Drizzle a jar of Mrs. Richardson’s Butterscotch Caramel Topping on top of the milk chocolate chips.

Oatmeal Carmelite Bars

Crumble the other half of your oatmeal mix on top of the caramel sauce.

Oatmeal Carmelite Bars

This is how your dessert will look before going into the oven. Bake for another 10-12 minutes.

Oatmeal Carmelite Bars

Straight out of the oven, and ready to set up for several hours or overnight.

Oatmeal Carmelite Bars

Oatmeal Carmelite Bars

Oatmeal Carmelite Bars are cut, ready to serve and devour

There is no other dessert more requested than my Oatmeal Carmelite Bars. In fact, when one of my daughters birthdays roll around, I always let them choose what cake or dessert they would like me to make for our family to celebrate. Four out of five times, these Oatmeal Carmelite bars are the request. My husband also generally puts his order in for these little delights. And for good reason. They are sinfully sweet! I have to admit, I have passed this recipe out to more people than any other recipe that I make. I am sure some of you already have it, as I have made it on Snapchat, as well as posted it on Instagram in the past.

I have made these delightful bars enough to know some little tricks to make the experience of eating these a little more rewarding. Let’s face it, eating dessert does set off a reward circuit in our brain. It’s called pleasure. We won’t get into the other things that tap into the same reward circuit. We’ll save those for a Wednesday Wine Down post, if you know what I mean. I will say however, some folks have renamed these bars ‘Better than Sex Bars’. I’ll let you be the judge of that. I’m not chiming in on that one. When making these bars, it is important to plan ahead. Me, plan ahead? No, that couldn’t happen! These little ooey-gooey treasures take many hours to set up. Make them in the evening, let them cool a while in the pan, then cover. If at all possible, wait until morning to cut them into bars. If you make them in the morning, you will want to wait until late afternoon before cutting them. Also, you don’t need to cut these bars very big. Remember, they are sinfully sweet! Most people use the term, ‘Rich’ after taking a bite of these.

If you have a severe sweet tooth, there is nothing that will compare to all the sweet flavor combinations that hit the palate, than these rich and decadent bars. Milk chocolate, Butterscotch and caramel, combined with oatmeal that has been drenched in butter and brown sugar. Like I said, Sinful! But boy, will you will be in heaven!!! Really savor each bite!

I don’t indulge in goodies, often. When I do, I want it to be epic! Oatmeal Carmelite Bars … Holy cow … EPIC!

Enjoy!!!

 

5.0 from 6 reviews
Oatmeal Carmelite Bars
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 2 c. Flour
  • 2 c. Oatmeal
  • 1-1/2 c. Brown Sugar
  • 1 tsp. Salt
  • ¼ tsp. Baking Soda
  • 1-1/2 c. Melted Butter (3 sticks)
  • 1 - bag of Milk Chocolate Chips
  • 1 - jar of Mrs. Richardson'sButterscotch/Caramel topping
Instructions
  1. Using a fork, combine the flour, oatmeal, brown sugar, salt, soda and butter in a large mixing bowl
  2. Once combined, divide the mix in half
  3. Put one half in a un-greased 13x9 pan, making sure to cover entire bottom. If you need to take some from the half that is set to the side, you can. I usually do
  4. Bake at 350 degrees for 10-12 minutes
  5. Sprinkle with the Milk Chocolate Chips
  6. Pour jar of Mrs. Richardson Over top of the chocolate chips
  7. Crumble other half of mixture on top
  8. Bake 10-12 minutes more
 
xoTracy

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22 Comments

  • Reply Joey

    I can’t wait to make these! Thanks for sharing!

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    • Reply tracyhensel

      Glad you enjoyed, Joey! They are a crowd pleaser. Have a great day!

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      • Reply Candice

        Where did you get this recipe? It is super close to my grandmother’s caramel bar recipe…almost exact…almost

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  • Reply Rebecca

    I made these for hubby the other night and he LOVED them!!!! 🙂

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    • Reply tracyhensel

      Rebecca, glad to hear that you and your husband loved these bars! I appreciate you sharing!

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      • Reply Heather

        I can’t wait to make these for my family!

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  • Reply Jen H

    I just made these Amd they are in the process of setting up. The house smells amazing Amd I cannot wait to dig into these!

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    • Reply tracyhensel

      Love it, Jen!! Awesome! Yes … give them a good 8 hours or more to set up. I generally don’t serve them until the following day. Enjoy!

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      • Reply Amy Hilger

        Hi Tracy,

        Is the brown sugar supposed to be packed? Thanks so much!

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        • Reply tracyhensel

          Hi Amy! Yes, anytime a recipe calls for Brown Sugar, you always want to pack it!

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  • Reply Aïda

    Hi Tracy!
    I made these for my boyfriend and I last night and let them set until this morning. I just cut them up and tried them… we are in love.

    Thank you!

    Lots of love from snowy Montréal

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    • Reply tracyhensel

      So glad that you and your boyfriend both loved these. Thank you for sharing! Have a BLESSED & BEAUTIFUL day from snowy, Michigan!

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      • Reply linda

        hi tracy can I use the torani caramel sauce instead of the one you recommend? I cant find the one you use.

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  • Reply Rosaline

    These are sooo good!! In Canada i use Smuckers Butterscotch Topping, tastes soo good. I tried making them the first time without so much sugar and dark chocolate- no! They did not taste good. You are right if you going there go there and next time i made them exactly like this and they are a HIT!!! Thank Tracy as always love your content and all you do.

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  • Reply Melisha

    I truly appreciate so much of your content, especially as it relates to optimal health. I purchased everything fresh for this recipe including two jars of butterscotch (per your link) because I thought it would be a winner. Boy was I wrong. It is was far too sweet for our taste. The butterscotch is delicious alone or over ice cream, but it was not a standout in this recipe where all the flavors seem to run together. Thanks again for all you do!

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  • Reply JoAnn Pelter

    Tracy – these are already a big hit with my family and work friends. I do make them with gluten free flour and oatmeal and they still bake up well and no one knows any difference, Thank you.

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  • Reply Amy

    These are wonderful. A little goes a long way! I think I like them better right out of the refrigerator, but they are good at room temperature too. Thanks for sharing!

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  • Reply DONNA Jean KNOBLOCK

    My mouth is watering. Can these be frozen? If yes, how would you recommend doing so? Thank you for sharing your favorites.

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  • Reply Kristi

    I would like to know how many calories, sugar and fat are them?

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  • Reply Eveline

    I made these and my daughter, while eating one, kept saying Oh My God over and over…….. she said it was the best dessert she’s ever had. Ever.

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  • Reply Anonymous

    These are nasty and grossly sweet, a “clean eater”(eye roll) would think so too!

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  • Reply Bj

    These are amazing! Be sure to make them for a crowd because they are rich and you will want to eat the whole pan yourself. Thank you Tracy!

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