Just One Bite? Good Luck With That
Caramel lovers, this one’s for you. These White Chocolate Almond Caramelitas are part of my Cooking For Two series, but I have to warn you… they’re so ridiculously good, you might just eat both servings yourself. I mean, can we talk about that homemade caramel sauce? It’s buttery, rich, and perfectly salted—basically everything right in the world, melted in a saucepan.
These bars are chewy, crunchy, gooey, and everything in between. Between the oats, the white chocolate chips, and the toasty sliced almonds, every bite is a texture-lovers dream.
Also, I love the fact that these bake up in a loaf pan—small batch baking at its finest.
And while store-bought caramel can work in a pinch, making your own caramel sauce takes these to another level of greatness (and makes your kitchen smell like a candy shop).
• Perfect for Two: Made in a loaf pan, this is small-batch baking without leftovers… unless you’re like me and call this a “single serving.”
• Homemade Caramel Sauce: Easy to make, and worth every buttery stir. Trust me.
• Crunch + Creamy: The almonds bring the crunch, the caramel and white chocolate bring the ooze. Balance, baby.
• Line that Pan: Use foil with overhangs to make your life easier when lifting these bars out.
• Cool Completely: I know, waiting is torture—but slicing them too early will result in a hot, gooey (but delicious) mess.
• Customize It: Sub pecans or dark chocolate if you want to switch it up.
These White Chocolate Almond Caramelitas are a small batch dream with homemade caramel, crunchy almonds, and gooey white chocolate. Perfect for two—or one.
Make the Salted Caramel Sauce
1. Place the granulated sugar in a saucepan over medium-high heat, stirring constantly. It will clump, then melt and turn golden.
2. Once melted, add the butter and stir until melted. Carefully add the cream—stand back, it bubbles!
3. Stir for 1 minute. Remove from heat and stir in the salt. Chill until firm but pliable.
Make the Bars
1. Preheat the oven to 350°F. Line a 9x5-inch loaf pan with foil, leaving overhangs.
2. Combine flour, oats, brown sugar, and salt in a bowl. Add butter and work it into the mixture with a pastry blender or two knives.
3. Divide the dough in half. Press half into the prepared pan and bake for 10 minutes.
4. Mix white chocolate chips and sliced almonds in a small bowl. Sprinkle over the baked crust. Drizzle with caramel sauce.
5. Crumble the remaining dough over the top and bake for 20 minutes, until golden and bubbling.
6. Let cool completely before slicing. Store in an airtight container.
If you technically baked these for two and then technically ate them all yourself, I support you. Who’s counting? These bars are too good not to be selfish with.
These White Chocolate Almond Caramelitas are a small batch dream with homemade caramel, crunchy almonds, and gooey white chocolate. Perfect for two—or one.
Remove the caramel from the heat, and stir in the salt. Pour into a container and refrigerate to help it cool. It should be firm, but still pliable.
Preheat the oven to 350°F and line a 9 x 5 x 3-inch loaf pan with foil, leaving enough foil overhang to form handles.
Combine the flour, oats, brown sugar, and salt in a small bowl. Add the butter, and work it through the dough, using a pastry blender or two knives.
Divide the dough in half. Press half of the dough into the bottom of the prepared loaf pan. Bake for 10 minutes.
Meanwhile, in a small bowl, stir together the almonds and white chocolate chips. Evenly distribute the mixture over the top of the parbaked crust. Drizzle with the caramel sauce. Pinch off pieces of the remaining dough and scatter it over the top. Bake for 20 minutes, until the caramel is bubbling and the crust is starting to brown.
Let cool completely before removing from the pan. Slice in half to serve.
Servings 2
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.