Carmelitas – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Carmelitas. Printable recipe can be found at the bottom of this post.  The original recipe can be found over at Lulu the Baker.

Robyn’s Take:

This week’s recipe was my choice. I don’t remember where I first read about Carmelitas or what was said about them, but it was enough to make me go look for a recipe. This one looked pretty simple – but tasty! – so I thought we should give it a try. Luckily, Nance agreed. (Or more likely, Nance said “Yeah, fine, whatever” after glancing at the picture of what they look like.)

Your ingredients:

Carmelitas (1)

Caramels, heavy cream, melted butter, brown sugar, flour, rolled oats, baking soda, and semisweet chocolate chips.

I had one hell of a time finding the caramels at the grocery store. I must have walked up and down the damn candy aisle three times before I thought to look at the big Halloween candy display at the front of the store. (Then I bought two bags, because they were buy one, get one free and there’s nothing I love as much as a good B1G1 sale.)

Okay, so first you combine your caramels and cream in a saucepan over low heat. Like such:

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This part took longer than I expected, probably my heat was a little too low, but when it comes to stuff like this I figure I’d rather go too low than too high and burn the crap out of everything. (If you want, you can use homemade or store-bought caramel sauce instead.)

I actually watched the clock on this, so I can tell you that it took almost 20 minutes for my caramels and heavy cream to melt together and be all smooth and tasty looking.

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The recipe actually makes it look like you should do the next part when the caramel sauce is done, but I’m a multi-tasker, so while the caramels were slowly, slowly, slowwwwwwly melting, I started the “crust” part of the recipe. It’s simple – mix together melted butter, brown sugar, flour, oats, and baking soda. Then pat half of the mixture into the bottom of an 8×8″ pan.

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Bake it for 10 minutes. It just so happened that when this part was done, my caramel sauce was done, too. So it was just a matter of sprinkling the chocolate chips over the hot oatmeal crust, pouring the caramel sauce over that, and then crumbling the other half of the oatmeal mixture over the top.

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Then you bake it for 15 – 20 minutes, and while it’s cooking, you go snorgle you some kittens.

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Those kittens are 5 weeks old now, and MY GOD the attitude on them. I punish them by kissing them as often as possible. They HATE it. (Okay, they don’t. They don’t understand it, but they tolerate it.)

Once out of the oven, it took hours and hours for this stuff to cool down. I waited until it was completely cool before I cut a piece to try. They were still warm, like, 5 hours later.

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The verdict? I thought they were pretty good the day I made them, even better the next day, but the day after THAT is when they crossed the line into completely awesome. Fred thought they were okay the day I made them, but he was completely uninterested in trying them again after that (I think he’s not quite the fan of caramel that I am.)

I will absolutely be making these again in the future – but only when we’re expecting company so that I don’t end up eating them all by myself!


Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!


Nance’s Take:
I decided to write Robyn a note so she could visualize my enthusiasm for the recipe she picked.


I wonder if Robyn understood my message.


Yes, I am throwing shade at her because we just made stuff with caramel!


These are unwrapped caramels in a pan with some heavy cream. I know you’re impressed.


Rumor has it that cats like cream, but Waldo wouldn’t know because I also heard a rumor about cats, cream, and diarrhea.Caramelitas

Nothing more boring than waiting for something to boil. Or melt.


Apparently I’m psychic because I called this shit before the cream was even added.


Not going to lie…I ate some of this before I patted it into the pan. And by patted I really mean smashed that shit into the bottom of the pan with a spoon.


Grabbed it out of the oven and tossed the chocolate chips in. Action shot, FTW!


The beagle would like to know why Robyn had to pick a recipe that includes chocolate because that’s just RUDE. Note: Waldo in background.  The cat knows how to open the cupboard doors, but refuses to close them. Very annoying.


Thankful that I was not the recipient of a hot caramel burn.


These two didn’t hear about the chocolate part of the recipe yet. I smell disappointment in their future. Thanks, Robyn.


I sprinkled the other half of the oatmeal mixture on top and once I threw it in the oven and set the timer I went to take a nap. Shirley made sure the house didn’t burn down.


This is what it looked like when I came downstairs later. I was pissed when I saw that caramel up on the sides because OHHELLNO.


I knew this was going to be some messy, sticky shit to deal with and this recipe did nothing but prove me right. You can’t even eat it without having a mess on your hands. That, to me, makes this cookie recipe an absolute dud.


What kind of cookie needs a fork to eat it with? The wrong kind.

Carmelitas - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Dessert, Snack
Cuisine: With a name like that, it's gotta be Spanish! Italian? Oh, I don't KNOW.
Serves: 12
  • 32 caramel squares, unwrapped (OR 1⅓ c. Kraft Caramel Bits)
  • ½ c. heavy cream
  • ¾ c. butter, melted
  • ¾ c. packed brown sugar
  • 1 c. all-purpose flour
  • 1 c. rolled oats
  • 1 tsp baking soda
  • 6 oz. semisweet chocolate chips
  1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. (If you prefer to use homemade or store-bought caramel sauce in place of the caramels & cream, use 1¼ c. of caramel sauce, and omit the caramels squares and heavy cream.)
  2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Mix well. Pat half of the oatmeal mixture into the bottom of an 8x8" baking pan.
  3. Bake at 350ºF for 10 minutes.
  4. Remove pan from oven and sprinkle chocolate chips evenly over crust. Pour caramel sauce over chocolate chips. Crumble the remaining oatmeal mixture over the top of the caramel.
  5. Return pan to oven and bake an additional 15 - 20 minutes, until the edges are lightly browned.
  6. Cool completely before cutting.
  7. Store and serve at room temperature - you can put the pan in the fridge to help with the cooling; it takes several hours at room temperature to cool completely.



Carmelitas – Nance and Robyn make the same recipe — 49 Comments

      • You reached the peak of perfection eons ago, Nance. Though your poor attitude to caramel and rhubarb does trouble the waters roiling ominously below said peak.

    • In all fairness, it did taste pretty good. I just could not get over the messy fingers, etc. The oatmeal brown sugar butter combo is fabulous. And my handwriting is horrible – all over the place, ugh!

  1. LOL @ Kerry!! true!

    Love your notes Nance!! I have 4 dogs and they are always in the kitchen with me waiting and waiting for something to drop or maybe perhaps that I will be kind enough to share a piece of cheese with them. *sigh* I always do. lol I wouldn’t have it any other way!

    Robyn… I think I would love love love these! I am going to have to try it sometime like you said, when someone is coming over because I would not be able to stop myself from eating the whole pan! lol p.s. I want to snorgle your kittens too!!!

    • Robyn, do not make this when I come to visit. I want Fred to make the raspberry cake…

      How can you not share with animals? I thought it was required by law! Although I probably did contribute a lot to Sadie’s obesity. 🙁

    • Debbie,
      thank Robyn, she’s apparently on a new kick. I’m dead serious when I say I’m waiting for her to come up with some kind of caramel/soy sauce combination because she’s a weirdo. lol

  2. SO very not an “oats” fan. So I’m wondering if I could make this with graham crackers or some other similar crust. Hmmmm…. what other crust kind of items would I like? ….

    • I hated oats when I was a child and then one day I must have been super hungry and I could eat oats every single day. I’m practically Mr. Ed. Or some shit.

  3. I am on a total caramel kick and think these lookawesome. Has anyone seen in their stores Werther’s Original Baking Caramels? I saw them online and they are unwrapped, and they look like they are in smaller pieces for easier melting. Haven’t been able to find them by me. Curious if anyone else uses them.

  4. Lawdy, I love these ladies and this blog! Gooseberry pyrex, kittens, dogs, and yummy food treats, too! And I think of Nance every time I spy polish pottery in antique stores now!

      • Nance, since Robyn is on vacay in MB, tell her to look around for you (maybe she will bring you a souvenir). I live 60 miles from MB, and I see it here quite frequently. I have no idea what prices should be though. And, our local Tuesday Morning carries it a good bit, but for an overstock store, their prices seem high.

      • Robyn on vacation is useless. You know she’s all up in those fancy shops and on that damn beach.

        I know the “real” polish pottery is UBER expensive. That’s why I buy the imperfects. And honestly, shipping that shit is a nightmare. I remember broken pieces when we tried shipping Fiestaware. This just means that I’m going to have to go to MB and find Polish Pottery myself. Road-TRIP!

      • I would never dare to buy Polish pottery for Nance – I have zero clue when it comes to that stuff (though I can certainly admire that it’s pretty!), and with my luck I’d send her 6 bowls that she already had. Or a bunch of cheap knockoffs!

        And you are officially invited to MB next year! 🙂

  5. These look really good but I believe my husband would kill me if I made another dessert any time soon. But I’ll bank this for the holidays.

    I made the poppy seed cake yesterday, chocolate rather than yellow, and he declared it the best dessert I’ve ever made. Then promptly said, “No the brownies are the best, but this is a very close second!” And the brownies are just boxed. But I told him I’ll try making as a yellow next time then a lemon and we’ll have to compare. He may decide the yellow is better than the brownies as he’s more a yellow cake than chocolate cake kinda guy.

    • I have yet to make Robyn’s poppy seed cake, but I may just give it a try (minus the poppy seeds because yuck) this week since we’re getting company. Thanks for reminding me! 😀

      • You’re welcome.

        I used slightly less than 2 tablespoons of the poppy seeds rather than the full amount. Not sure how it’ll be with yellow or lemon but with chocolate you couldn’t even tell there were any in there. At least cooked, when mixing you could definitely see them all over the batter.

    • The brownies – they’re not the Ghiardelli brand brownies, are they? Because those things are SO AWESOME.

      Now I guess I’m going to have to bite the bullet and make the poppy seed cake in chocolate, just to see. What if it’s even BETTER than the yellow cake/vanilla pudding version and I’ve been missing out?!

  6. In my mind, I read Nance’s awesome notes in Charo’s voice. It made them even funnier! Really, think about Charo pronouncing “caramels” and try not to giggle.

  7. When I went looking for caramels years ago, the only place I could find them was Piggly Wiggly – for all you country cooks. The already-unwrapped ones sound a lot easier.

  8. So, I’m thinking Nance and Robyn (cause you neither one have enough to do 🙂 ) that it would be really cool if you had a page on here (somehow – somewhere – someday) where we could post general comments any time we wanted. (like a forum. but not necessarily a forum. just like one.) cause I have wanted on more than one occasion) to come post to the general community here about a recipe. Like I tried the McDonalds cheeseburger recipe a couple of weeks ago and now have a whole circle of friends who’ve put it in regular rotation. Or problems experienced with a recipe – or needing advice about a recipe. Any chance on that happening someday? 🙂 Love you guys!

    • We’ve talked about something like that already – it’s just a matter of me getting off of my lazy ass and figuring out how to do it. But I’m pretty sure it can/will be done! 😉

  9. I would eat it, but I would bitch the whole time about sticky hands. I hate it when my hands are sticky!!!!! Peace looks good, and I’m happy to see Sadie!

      • 🙂

        Having provided palliative care for our Pomeranian Pepper for 7 of his 17 years I know about the day to day thing. You hate to become optimistic because things can change so quickly, and then, just as quickly back.

    • As a note, the day after I made the Carmelitas, I cut them all into small squares and put them into a plastic container. By the next day, they were notably less sticky, I don’t know if exposure to air made the caramel “cure” or what, but it’s worth keeping in mind!

  10. The key piece here is the temperature of the sugar! If it’s not hot enugoh it won’t change color at all. As soon as it reaches the right temp it will brown FAST! (and burn if left there too long). Know your stove and cookware, I removed mine from the heat as soon as I started to see color. It doesn’t really matter how you heat the heavy cream, you only want it to not be cold when you add it to the sugar. Don’t overheat it though, it should still be white when you go to add it in!

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