Description
These delicious Carmelitas are a perfect combination of chewy oats, rich caramel, and melty chocolate chips baked into decadent bars. With a soft buttery base topped with gooey caramel and chocolate, they make an irresistible treat for dessert or snacks.
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
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or soft caramel candies, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal of the bars later.
- Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and packed brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the two large eggs and one teaspoon of vanilla extract thoroughly until the batter is uniform.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate this mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Oats and Mix-ins: Fold two cups of rolled oats into the batter, then gently stir in the semi-sweet chocolate chips and chopped caramel bits, reserving a small handful of each for topping the bars.
- Layer the Batter: Press half of the batter evenly into the prepared baking pan. Sprinkle the reserved chocolate chips and caramel bits evenly over this bottom layer.
- Add the Top Layer: Crumble the remaining batter over the chocolate and caramel layer to form the second layer of the bars.
- Bake: Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the bars turn golden brown and the caramel starts bubbling.
- Cool and Slice: Allow the Carmelitas to cool completely in the pan before using the parchment paper overhang to lift them out. Slice into 12 bars and serve.
Notes
- Using parchment paper makes it easier to remove the bars from the pan without breaking.
- Do not overmix the batter to keep the bars tender and chewy.
- Ensure the caramel bits are chopped finely if using soft caramel candies for easier melting.
- Store leftover Carmelitas in an airtight container at room temperature for up to 4 days or freeze for longer storage.
