Oatmeal Carmelitas (Chocolate Caramel Cookie Bars)
Today we are making Oatmeal Carmelitas (Chocolate Caramel Cookie Bars)! Oatmeal Carmelitas are the ultimate indulgence—chewy, buttery oat bars layered with rich chocolate and gooey caramel, then baked until golden perfection. Traditionally, they’re made with brown sugar, heavy cream, and plenty of chocolate chips, but this version takes a creative spin with coconut sugar, homemade coconut caramel, and a scaled-down portion perfect for a small-batch treat. While classic Carmelitas are undeniably decadent, this version offers a more wholesome twist without sacrificing that irresistible combination of textures and flavors.
In this adaptation, the homemade caramel is crafted from coconut sugar and creamy full-fat coconut milk, lending a deep, almost toasty sweetness with a hint of salt for balance. The coconut sugar swap creates a slightly more complex caramel flavor, while the reduction in chocolate makes the bars more subtly sweet rather than overwhelming. The oats provide that signature crumbly, buttery bite, making each mouthful a perfect harmony of soft caramel, melted chocolate, and hearty oat layers.
Why You’ll Love These Oatmeal Carmelitas
Gooey Caramel Without the Dairy: The homemade coconut caramel brings a rich, velvety sweetness without using heavy cream, making it a great alternative for those looking for a dairy-free option.
Perfectly Chewy with a Crispy Oat Topping: The double baking method helps create that ideal texture – chewy and gooey in the center with a slightly crisp, golden oat layer on top for the best bite every time!
Substitutions
Rolled Oats: Rolled oats (aka, old-fashioned oats) provide a different texture here than quick-cooking oats (quick oats). I don’t recommend to replace them.
Semisweet Chocolate Chips: Look for semisweet chocolate chips without any milk ingredients (like milk fat or milk powder) added. Many brands are accidentally vegan without being specifically labeled as such. You can substitute dark chocolate, but depending on the percentage (70% dark versus 85% dark or other) it will definitely make the bars taste more bitter as compared to semisweet. Personally, I wouldn’t swap in dark chocolate here but it’s the next best option.
Coconut Milk: Use full-fat, canned coconut milk. Milk that comes in a carton, or any reduced-fat or “lite” coconut milk in a can, will not provide the same texture. Make sure to shake the can before using, to avoid all the coconut cream rising to the top and separating from the coconut water!
Coconut Sugar: Use vegan brown sugar (such as from this Wholesome brand) in replacement. Not all brown sugars are vegan! This is because brown sugar is made from adding molasses to white sugar, and white sugar is usually processed to become white using bone char. Because of this, there are specific brands that are vegan if using white or brown sugar.
Oatmeal Carmelitas Recipe Notes
- Carmelitas can seem too soft when they first come out of the oven. Let them cool completely before slicing to allow the caramel and chocolate to set properly, ensuring neat and delicious bars.
- This recipe is labeled as nut-free because it doesn’t directly use nuts. However, for the coconut milk and coconut sugar, since they are derived from coconuts, check the substitutions section for coconut-free replacements.
More Recipes You’ll Love
No Bake Banana Cheesecake with Caramel Sauce
New York Cheesecake Streusel Bars with Strawberry Compote
Blueberry Cheesecake with Warm Blueberry Sauce
If you make these Oatmeal Carmelitas (Chocolate Caramel Cookie Bars), then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Oatmeal Carmelitas (Chocolate Caramel Cookie Bars)
Equipment
- 8×8-Inch Baking Dish
- Parchment Paper
- Small Saucepan
- Small Whisk
Ingredients
For the Crust and Topping Layer
- ¾ cup salted vegan butter melted
- ¾ cup coconut sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
For the Chocolate Layer
- ¾ cup vegan semisweet chocolate chips
For the Caramel Layer
- ½ cup full-fat, canned coconut milk
- 6 tbsp coconut sugar
- pinch pink salt
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix the melted butter and coconut sugar. Stir in the flour, oats and baking soda until a crumbly dough forms.
- Split the mixture in half. Firmly pat down half of the mixture in the baking dish (you can use the back of a glass, or a rubber spatula, to help it pat down easier). Set aside while the oven warms up.
- Add all the caramel ingredients into a small saucepan over medium heat. Constantly whisk it for a few minutes until it becomes a thicker syrup, then set aside.
- Once the oven is heated, place the baking dish in for 10 minutes.
- After 10 minutes, remove from the oven and evenly sprinkle the chocolate chips over top. Then pour the caramel over this, and sprinkle the remaining crumble mixture as the last layer.
- Place it back in the oven for 20 minutes.
- Remove from the oven and let the bars cool for a half hour before cutting into them. They will firm up more as they cool. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one week.
