You must make the caramel sauce first so it is cooled when you need it.

In a small saucepan, melt the butter, stirring constantly.

Once butter has melted, and then has foamed up it will start to turn brown.

Keep stirring until golden brown.

Now you will quickly add in the heavy cream and allulose.

Whisk well once you do this and keep stirring for a minute.

Now let it simmer on lowest burner setting for 45-50 minutes.

You will need to check on it occasionally and stir until thickened.

I set a timer for every 15 minutes to go stire it and check on the thickness.

Once it has thickened enough to thickly coat the back of a spoon, remove from heat and pour into a jar.

Let sit 30-40 minutes before using.

You can also put in fridge to thicken quicker.

I prefer overnight on the counter to gently cool.

Line an 8x8 square pan with parchment paper.

Considering how sticky these bars get to the bottom of the pan, parchment paper is the best bet.

If you absolutely do not have parchment paper, liberally spray your pan with cooking spray.

Preheat your oven to 350°F (175°C)

Now add in melted butter (or melted coconut oil for a dairy-free version) while stirring with a fork.

Stir until the mixture resembles coarse crumbs.

Transfer half of the crust mixture to the prepared 8x8 inch pan and press it down firmly forming a bottom layer.

Pour the caramel over the bottom crust, spreading it out into an even layer.

Now sprinkle chocolate chips in a single layer over the caramel layer.

Now sprinkle the remaining mixture as the top layer over the chocolate chips.

Do not press, just leave loose on top.

It will be wet looking and will jiggle when shaken.

Carefully remove the pan from the oven and let it cool completely before cutting into squares.

Once cooled, the carmelitas can be stored in an airtight container at room temperature.

They become even more delicious the next day as the flavors meld together.