The Best Carmelitas
A luscious, chewy bar combining rich chocolate chips, gooey caramel, and a buttery oat base that melts in your mouth — perfect for satisfying any sweet craving with a homemade touch.
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or soft caramel candies chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and combined.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Fold in the oats, then gently stir in the chocolate chips and caramel bits, saving a small handful of each for topping.
- Press half of the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips and caramel bits evenly over this layer.
- Crumble the remaining batter on top to form the second layer.
- Bake for 30-35 minutes, or until golden brown and caramel is bubbling.
- Let cool completely in the pan before slicing into bars.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- If caramel bits aren’t available, use chopped soft caramel candies.
- For gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend containing xanthan gum.
- Store in an airtight container at room temperature for 4-5 days, or refrigerate up to a week.
- Freeze wrapped bars for up to 2 months; thaw at room temperature before eating.
- Reheat bars in the microwave for 10-15 seconds to soften caramel and chocolate.
- Optional: add nuts like pecans or walnuts, or drizzle melted white chocolate on top.
- Sprinkle flaky sea salt on caramel layer before baking for a salty contrast.