Carmelitas
Oatmeal crumb bars with caramel and two kinds of chocolate baked in the middle, drizzled with more of both once cool.
Before you start: The ingredients say softened butter but the step says melted — melted is what makes the crumb mixture come together. The final drizzle also calls for a few caramels and a third cup of chips beyond the amounts listed.
Where this one came from
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Ingredients
- 1 3/4 cups flour
- 2 cups oatmeal (rolled oats)
- 1 1/2 cups brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 14 ounces vanilla caramels, unwrapped
- 1/3 cup heavy cream
- 2 cups semisweet chocolate pieces
- 1 cup unsweetened baking chocolate, chopped
- 1 cup chopped pecans
Directions
- Heat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper.
- In a mixing bowl, combine flour, oats, brown sugar, soda and salt. Stir in melted butter and mix until crumbly.
- Press half of the mixture on the bottom of the prepared pan. Sprinkle with the semisweet chocolate, unsweetened chocolate and chopped pecans.
- In a small saucepan, combine the caramels and heavy cream. Cook over low heat, stirring constantly, until melted and smooth (this can be done carefully in the microwave).
- Pour the caramel over the chocolate and pecans in the pan. Crumble the reserved oatmeal cookie dough over the caramel layer.
- Bake for 23 minutes until light brown. Cool completely on a wire rack.
- Once cooled, melt the remaining caramels (5-6) and chocolate chips (1/3 cup) and drizzle over the bars.
Notes
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