And they are so, so good!

What Do Carmelitas Bars Taste Like?

These bars are very rich and sweet but are offset with just enough salt that the sweetness is balanced. I love a chewy edge pieces, and the edges on the bars are perfection. For those of us that aren’t fans of a chewy edge, don’t worry! The interior pieces are tender and gooey, like the center of a fresh oatmeal chocolate chip cookie—but with the addition of caramel and coconut.

Some carmelitas bar recipes call for nuts, but I left them out. If you want to add them, sprinkle about a 1/2 cup of chopped nuts over the chocolate chip layer. Pecans or walnuts would be amazing!

Can I Make Carmelitas Bars Without Coconut?

I like coconut in this recipe because I like the nutty flavor and chewy texture. If you want to eliminate the coconut altogether, just replace it with an additional 1/3 cup of oats to the base.

How to Cut Carmelitas Bars

These bars have a caramel layer that becomes very sticky once it’s baked and cooled. To make cutting them easier and to have cleaner lines, I like to score them after they have cooled for about 10 to 15 minutes but are still warm. Once they’ve cooled completely to room temperature, I cut them the rest of the way.

How to Store and Freeze Carmelitas Bars

Carmelitas can be made in advance and stored on the countertop or in the freezer. If keeping them on the countertop, they will last for four days sealed in a zipper-top bag or a lidded container. If you have to stack them, only do so in two layers and separate with sheets of parchment paper. To freeze the bars, first wrap them in plastic, followed by foil. They will keep for up to three months. To thaw, leave the frozen bars on the counter until room temperature, or if you’re the kind of person who freezes Girl Scout cookies, these taste great semi-frozen too.

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1 cup (128g) all-purpose flour 1 cup plus 1/3 cup (100g) quick-cooking oats 3/4 cup (75g) sweetened shredded coconut 3/4 cup (150g) dark brown sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup plus 2 tablespoons (142g) unsalted butter, melted

For the top layer:

3/4 cup (170g) semisweet chocolate chips 1 cup caramel sauce (homemade or store bought) 2 tablespoons all-purpose flour 1/3 cup (40g) quick-cooking oats 1/4 cup (25g) sweetened shredded coconut

Spread the mixture into the bottom of the prepared pan and press firmly into an even layer. Bake for about 12 minutes, or until the edges begin to brown, and the top is just golden. Remove from the oven and cool for 10 minutes. Stir together the flour, oats, and coconut in a bowl, and sprinkle evenly over the top of the caramel sauce layer. Press it down slightly with your fingertips or a spatula to make sure the top layer ends up moistened by the caramel after baking. Using a knife or a bench scraper, score the carmelitas, pressing down firmly but not all the way through. Cool completely before lifting from the pan and cutting all the way through. Store leftover bars in an airtight container at room temperature for several days.