Caramel Chocolate Chip Bars (Caramelitas)- Sprouted Wheat Flour

These caramel chocolate chip bars, also known as caramelistas, are made with 100% sprouted wheat flour, and have the prefect chewy texture of caramel and chocolate chips in a delicious brown sugar crust! Definitely need to try these if you are a caramel or chocolate lover! You’ll go nuts over the texture, believe me.

I have the best neighbors in the world. One of our sweet neighbors is always making goodies and sharing them with others. This recipe was one of those. It’s been a family favorite for many years. Thanks Sarah!

They are easy to make! You simply mix the dry ingredients, pour in the melted butter, then press into a baking pan. Bake a few minutes, remove and add caramel, chocolate chips, and topping, bake a few more minutes and then done!

They taste like a caramelized, buttery, crusted chocolate chip cookie. I often double the batch for family parties, potlucks, or when our home is filled with friends. If you double it, use a half sheet pan and I usually bake a few minutes longer.

What is Sprouted Wheat Flour?

Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more, click here. Sprouted wheat flour is easier for the body to digest and is full of vitamins and minerals that are readily available after being sprouted.

For me this means– no more brain fog after eating, no more rashes, no more inflammation, no more stomach aches and pains, no more bloating, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!).

If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour. You can actually make it from home!

What are Some Tips for Baking with Sprouted Wheat Flour?

When baking with sprouted wheat flour, there are a few things to keep in mind.

1. I recommend using hard white wheat (if you are making it from home). Hard white tends to be fluffier, lighter, and most resembles regular all-purpose flour.
2. Sprouted wheat flour tends to be a tad drier because of the sprouting process. It is best to add 2 teaspoons of water per cup of flour if you are trying to convert a recipe. Also, cutting back on the flour is also another option.
3. Adding a little bit more baking soda or baking powder when baking will help your baked goods rise to their full potential.
4. Knead less. The reason we knead dough is to help develop the gluten and give the product structure. During the sprouting process, the gluten is broken down and changed. Cut the kneading time down or working time (stirring, rolling, mixing, you name it).

Tools You May Need:

Medium mixing bowl

Whisk or fork

Small bowl or small saucepan for melting butter

9X13 pan

Ingredients:

Sprouted wheat flour: Provides the structure.

Quick Oats: Give the bars texture and structure.

Brown Sugar: Adds moisture, sweetness, and helps bind bars together.

Salt: Helps to bring out the flavors.

Baking soda: Helps the bars to rise.

Vanilla: Enhances all the flavors.

Butter: Helps achieve a fudgy texture- sort of “non-cakey” texture.

Chocolate chips: Adds all that chocolate goodness!

Caramel: It’s all about the caramel texture and flavor!

How To Make Caramelita’s – Sprouted Wheat Flour

Quick Version

1. Preheat oven to 325 degrees.
2. In a medium size mixing bowl, combine flour, oats, brown sugar, salt, baking soda, and vanilla. Mix in melted butter with a whisk or fork.
3. Lightly spray a 9×13 pan, and dump 3/4 of the mixture in.
4. Pat it into place using hands.
5. Bake for 8 minutes and remove from oven.
6. Sprinkle chocolate chips and drizzle caramel sauce over the top. Evenly disperse the rest of the flour/oat mixture over the top as well.
7. Bake 15-18 minutes.
8. Remove and let cool and sit for two hours.

How To Make Caramel Chocolate Chip Bars (Caramelita’s) with Sprouted Wheat Flour

First, preheat your oven to 325 degrees. Lightly spray a 9×13 pan with cooking spray and set aside.

In a large mixing bowl, combine sprouted wheat flour, oats, brown sugar, salt, baking soda, and vanilla. Mix with a whisk or a fork.

Melt butter (I used salted butter) and then add to mixture and mix well until all is incorporated. Reserving 1/4 of the mixture for topping, dump the rest into the 9×13 prepared pan.

Using hands, pat the mixture around evenly in the bottom of the pan making a thin layer of crust. It will be pretty thin and scarce in some places, but never fear. The baking soda will help it to rise and fill in those little holes.

Bake for 8 minutes keeping in mind that it will only be half baked the first time.

Remove from oven. Sprinkle chocolate chips over the crust to your liking. Then drizzle with 1/2 jar of Mrs. Richardsons caramel or your favorite caramel sauce. (Use as much as you’d like.)

Sprinkle the rest of the flour/oat mixture over the top evenly. Then put the pan back into oven.

Bake for 15-18 minutes longer. Watch it until the top is very lightly browned.

Remove from oven and let sit for 2 hours to cool/set. I like to put it into the refrigerator on a hot pad to speed up the time.

Store in an airtight container for up to three days.