Prepare a 9 X 13 baking dish by lining it with parchment paper. Set the baking dish aside. Preheat the oven to 350º F.

Then using a large mixing bowl, add 1 cup of brown sugar, 1 teaspoon of vanilla, ⅛ teaspoon almond extract, and 1 cup of melted butter. Using a hand mixer, blend on low until well combined.

Next, add 1 ½ cup of all-purpose flour, 1 ½ cup of rolled oats, 1 teaspoon of baking soda, ½ teaspoon of kosher salt. Blend until the mixture is well combined and formed into a crumbly dough.

Divide the dough into half portions. Then take the first portion of the dough and press it into the parchment-lined 9 x 13 baking pan. Bake the first portion of the dough for 10 minutes at 350º F.

As the dough is baking, prepare your caramel and heavy cream mixture by using a medium bowl to combine 11 ounces of caramel bits and ¼ cup of heavy whipping cream. Microwave for 2 minutes and then stir. Microwave the caramel mixture in additional 30-second increments until the mixture is melted, creamy and smooth.

Once the dough is removed from the oven after 10 minutes, sprinkle 1 ½ cup of semi-sweet chocolate chips evenly over the warm dough.

Next, drizzle the melted caramel mixture evenly over the chocolate chips. Leave a little caramel sauce to use for drizzle at the end!

Finally, crumble the last half of the dough over the chocolate and caramel. Then place the carmelitas into the oven for 18 to 20 minutes or until golden brown.

Remove from the oven and drizzle the remaining caramel even;ly over the pan. Allow the carmelitas to cool. Once cooled for about 30 minutes you can put the pan in the refrigerator to accelerate the cooling process. Make sure the carmelitas are completely cool before cutting into portions!

Serve and enjoy!