Description
These Carmelitas are irresistibly chewy bars layered with rich caramel, semi-sweet chocolate chips, and old-fashioned oats, all baked to golden perfection. The recipe features a simple yet decadent combination of flavors and textures, perfect for a delicious homemade treat that’s easy to make and share.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
Add-ins
- 1 cup semi-sweet chocolate chips (plus a small handful for topping)
- 1 cup caramel bits or soft caramel candies, chopped (plus a small handful for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang to easily lift the bars out once baked.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter and brown sugar together until the mixture is smooth and fully combined, creating a rich base for your batter.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly until well incorporated, which helps bind the ingredients for the perfect texture.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute these leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and keep the bars tender.
- Fold in Oats and Add-ins: Fold the rolled oats into the batter, then gently stir in the chocolate chips and caramel bits, reserving a small handful of each for sprinkling on top later.
- Layer the Batter: Press half of the batter evenly into the prepared baking pan to form the first layer. Then, sprinkle the reserved chocolate chips and caramel bits evenly over this layer for an extra burst of flavor.
- Add Top Layer: Crumble the remaining batter over the chocolate and caramel topping to form the second layer, ensuring a good coverage without pressing down too hard.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until the bars are golden brown on top and the caramel is visibly bubbling, indicating perfect meltiness.
- Cool and Serve: Allow the Carmelitas to cool completely in the pan on a wire rack before using the parchment overhang to lift them out and slice into bars. This cooling step helps them set up and hold their shape.
Notes
- Use parchment paper for easy removal and cleanup.
- Letting the bars cool fully ensures clean slicing and prevents crumbling.
- If soft caramel candies are used, chopping them finely helps them melt evenly.
- To make these gluten-free, substitute the all-purpose flour with a gluten-free blend.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
