These Carmelitas are chock full of caramel, chocolate, and pecans. However, the real star of the show is the shortbread oatmeal cookie crumble because it is subtly sweet, with tons of texture.
These Oatmeal Carmelitas with Chocolate Chips and Pecans bars are seriously really good. I am going to need to hide the pan before I eat it all!
Alright, you ready to get started?! Let’s get baking?
- 9×13 pan
- Nonstick cooking spray
- medium microwave-safe bowl
- Large bowl
- Sharp knife
Directions to make Oatmeal Carmelitas with Chocolate Chips and Pecans
Preheat the oven to 350° Fahrenheit, and prepare your 9×13 baking pan by spraying it with nonstick baking spray. I didn’t have problems removing the bars from the pan, but if the caramel makes you nervous, you can line it with parchment paper and be confident that your bars will come out of the pan easily.
In a large bowl, combine the flour, oats, brown sugar, baking soda, salt and butter. I used my fingers to incorporate everything, but you could easily use a mixer, The mixture will stick together, yet still be crumbly.
Pour half of the mixture into the bottom of the 9×13. Use your hands to press it down into an even layer.
Next, you will place the caramel pieces and milk into a medium microwave-safe bowl. Microwave for about 20-seconds at a time, and stirring in between until it is smooth and creamy.
Pour the caramel sauce over the cookie base. You will want to get it spread out in an even layer if possible.
I recommend pouring the caramel slowly so you can control it a bit as it comes out of the bowl. It is REALLY hard to move around after it is on the crust. I used nonstick cooking spray to move the caramel a bit, but it was really frustrating because it kept sticking, and even pulled up some of the crust as I was moving it around. However, there were no issues after it was baked so don’t stress too much about this.
Scatter the chopped pecans and chocolate chips on top of the caramel in an even layer.
Then, sprinkle the remaining cookie crumble on the top.
Bake it for 25-35 minutes. The top will be lightly browned, and the caramel will be bubbling around the edges.
Allow the bars to cool completely before cutting into bars with a sharp knife.
Looking for more caramel recipes?
- Salted Caramel Chocolate Chip Cookie Bars
- Gingersnap Cheesecake Trifle
- Brandied Caramel Chocolate Souffle
- Best Ever Brioche Caramel Rolls
How to make these Soft & Chewy Pumpkin Chocolate Chip CookiesPrint
These Halloween Oreo Brownie Cheesecake Bars are such a fun treat for Fall! Imagine a base layer of brownies, a layer of Oreos with bright orange frosting peeking out, and a smooth (also dyed orange) cheesecake filling, topped with another layer of brownies. It looks amazing, and the cheesecake filling combined with the brownies is sooo good!
- 2 cups (248 grams) milk or semi-sweet chocolate chips, divided
- 1–1/2 cups (283 grams) granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee granules (optional)
- 1 cup butter
- 4 large eggs, room temperature
- 1/2 cup (66 grams) all-purpose flour
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1 teaspoon (4 grams) baking powder
- 25–30 Halloween Oreo cookies, divided
- 8 ounces cream cheese, softened
- 1/2 cup (1oo grams) granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
Prepare the 9×13 baking pan with nonstick baking spray, or line with parchment paper. Set aside.
In a microwave-safe bowl, melt 1-1/2 cups chocolate chips until smooth and creamy. You will want to microwave it in 30 second increments and stirring it between sessions to avoid burning it.
In a medium bowl, combine the sugar, vanilla, and coffee granules, and melted chocolate. Stir to combine well.
Cut the butter, and melt in a microwave-safe bowl, just as you did for the chocolate. Add to the medium bowl, and stir well.
In a small bowl, whisk the eggs together for a full minute, and then stir into the chocolate mixture.
Finally, add in the all-purpose flour, cocoa powder and baking powder and combine well until the mixture is thoroughly incorporated and smooth.
Gently, fold in the last 1/2 cup of chocolate chips.
Spread 1/2 of the mixture into the base of the pan. If needed, you can use more of the batter to fill the base of the pan.
Place oreos flat on top of the brownie batter into a single layer.
Next, move on to the cheesecake filling.
In a large bowl, beat the cream cheese until it is smooth and creamy. It took me about a minute to make sure there were no clumps remaining.
Then, you will add in the sugar and combine well. Next, add in the egg and vanilla extract and mix well.
Add dye to make it orange. I used red and yellow until it became the same hue as the insides of the Halloween Oreos. Then, scoop it on top of the oreos/brownie batter, and spread out as much as possible into an even layer.
Scoop the brownie batter onto the top of the cheesecake filling in a random pattern. You can spread it around a bit, but you won’t want to cover the cream cheese completely because it looks really fun to have the orange peeking out on the top.
Finally, crush the remaining Oreos, and spread onto the top of the pan.
Bake for about 25-30 minutes until the brownies are set, and the toothpick test comes out clean.
Allow to cool before cutting. Refrigerate the bars if you aren’t eating them right away.
- Category: Bars
- Method: Bake
- Cuisine: American
Keywords: brownies, cheesecake, bars
Have fun making these Oatmeal Carmelitas with Chocolate Chips and Pecans!
I hope you enjoyed this recipe as much as I did!
I love hearing from my readers. Let me know in the comments below how you like it!
And, don’t forget to give the recipe 5 stars if you loved the carmelita bars!