Description
These Best Carmelitas are chewy, gooey, and packed with layers of rolled oats, semi-sweet chocolate chips, and luscious caramel bits. Perfectly baked golden bars with a delightful caramel drizzle melting into every bite, making them an irresistible treat for any dessert lover.
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 reserved for topping)
- 1 cup caramel bits or soft caramel candies, chopped (plus a small handful reserved for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, ensuring there’s an overhang for easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and packed brown sugar until the mixture becomes smooth and fully combined, creating a rich base for your batter.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly, ensuring the wet ingredients are well blended to achieve a creamy consistency.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined to avoid toughening the batter.
- Incorporate 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 the topping to add extra texture and flavor.
- Layer Batter in Pan: Spread half of the batter evenly into the prepared baking pan. Sprinkle the reserved chocolate chips and caramel bits evenly over this first layer to create a delicious middle layer.
- Add Second Layer: Crumble the remaining batter over the top of the caramel and chocolate layer, forming the second and final layer.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until the top is golden brown and the caramel is visibly bubbling, signaling readiness.
- Cool and Slice: Allow the Carmelita bars to cool completely in the pan. Use the parchment overhang to lift them out with ease, then slice into 12 servings for the perfect chewy, caramel-packed treat.
Notes
- Use parchment paper with an overhang for easy removal and cleaner slicing.
- For softer caramel bits, chop soft caramel candies finely to distribute evenly.
- Ensure the batter is not overmixed when adding flour to maintain a tender texture.
- Let the bars cool fully to allow caramel to set and prevent gooey mess when cutting.
- Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate to extend freshness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
