Sweet and Gooey Carmelitas

December 27, 2017

Carmelitas are basically the Baking God's gift to Earth.  They are a rich, creamy, and chocolaty square of deliciousness that gushes caramel when you bite into them.  If that doesn't sound like heaven,  I don't know what does!

 

 

Hey, ya'll!  I've been dying to share this recipe with you all since I first made it.  This incredible dessert is basically the cure to PMS.  Carmelitas are incredibly easy to make!  This recipe begins with a buttery, vanilla-infused oatmeal crust topped with caramel, chocolate, and capped off with walnuts to form the most delicious layered dessert bar you'll ever stuff into your mouth.

 

 

 

Ingredients:

1 1/2 sticks of butter, melted

1 cup all-purpose flour

1 cup whole-rolled old fashioned oats

3/4 cup light brown sugar, packed

1 tbsp vanilla extract

1 pinch of salt

1 tsp baking soda

1/2 cup heavy cream

1 cup semi-sweet chocolate chunks (or chips)

1 cup walnuts, chopped

10 oz homemade caramel sauce (I used my Dulce de Leche recipe.  You can also use a thick store-bought sauce- do not use ice cream sundae topping, it is far too runny.  You can also use 35 caramel squares)

 

Instructions:

1.  Preheat oven to 350.  Line an 8x8 inch pan with aluminum foil and spray it with cooking spray.  I strongly suggest you do not skip this step- you'll thank yourself when it comes time for cleanup!

2.  Melt butter in a large microwave-safe bowl cooking it in 30 second increments.  This should take about 90 seconds.

3.  Add brown sugar and vanilla.  Whisk until smooth.

4.  Add oats, flour, baking soda and a pinch of salt.  Stir until well combined.

 

 

 

5.  Add this mixture to the prepared pan and smooth it out with the back of your spoon.  This will help create a flat, first layer.

6.  Bake for 10 minutes.  

7.  Combine dulce de leche (or caramels) and cream in a medium saucepan.  Heat over medium-low heat stirring continuously until the mixture is smooth.

8.  After 10 minutes, remove the pan from the oven.  Sprinkle evenly with chocolate.  Slowly pour the dulce de leche (or caramel) over the chocolate.  Toss the chopped walnuts on top.

 

 

 

  

 

9.  Bake for 15 minutes, or until the edges are lightly browned and the center is slightly bubbly.

10.  Allow the bars to cool completely in the pan before slicing and serving.  This should take about 4 hours at room temperature.  You can speed up the process in your refrigerator.  This step is important as it gives the caramel a chance to firm up.  

 

 I have a feeling you're really going to like these guys!  They are AMAZING!  Be sure to pin this recipe for later and to give me a like on Facebook for more delicious recipes like this one.  See you next time!

 

 

 

 

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