Carmelitas

Do you love caramel? Do you love oatmeal? Do you love chocolate? If you answered YES to those 3 questions you’re going to want to make these delectable, caramely (it’s a word, just go with it), chocolatey, gooey, oatmeal bites of deliciousness. Do you think I used enough adjectives to describe them? These are like a super soft oatmeal cookie stuffed with caramel and chocolate. You can pretty much be guaranteed to hit it out of the park with these and the best part is, they’re easy to make.

This is a dessert that whenever I make it, people LOVE it!!! As a matter a fact, I got called out in our church bulletin to bring them to a function we were having by our preacher. I’m telling you, they are that good.

First for the pictures and then the recipe will be all in one place at the bottom to make your life a little easier.

This looks like the caramel, but it’s just the butter and brown sugar.

 Line your baking pan for ease of removal and spray GENEROUSLY as well.

  You are definitely going to want to lick the bowl and spoon when you’re done.

Cut them whatever size and shape you like.

Have I convinced you that you need these in your life?

Carmelitas

  • Servings: 18
  • Difficulty: easy
  • Print

3/4 cup melted butter
3/4 cup packed light brown sugar
1 T vanilla extract
1 cup AP flour
1 cup old fashioned oats
1 t. baking soda
pinch of salt
1 bag caramel bits
1/2 cup heavy cream
1 bag semi-sweet chocolate chips

Preheat oven to 350 degrees and line an 8×8 square baking pan with foil and generously spray with cooking spray.

Melt the butter and add the brown sugar and vanilla, whisking until thoroughly combined.

Add the flour, oats, baking soda, pinch of salt and stir until mixed. This will be a thick mixture.

Place half the oatmeal mixture in the bottom of the prepared pan and spread with your fingers to cover the bottom. It will be a very thin layer. Bake for 10 minutes.

While the bottom layer is baking make the caramel center.

Combine the caramel bits and heavy cream in a microwave safe bowl and starting for a minute on high melt. Remove and stir and continue this until all the caramels are soft and you can stir it to a smooth consistency.

When the 10 minutes is up, take the pan out of the oven and sprinkle the chocolate chips all over then pour the caramel sauce over that.

With the remaining oatmeal mixture take small pieces and flatten out slightly and lay on top of the caramel layer. (there will be small spaces left without any)

Return to the oven and bake for an additional 15 minutes or until the edges have started to brown and the caramel is bubbly.

Remove from oven to cool and place in refrigerator for several hours to set.

Remove foil from pan and peel away from edges, then cut in desired shape/size pieces.

These would be delicious warmed up and served with a big scoop of vanilla ice cream and even a drizzle of caramel sauce or hot fudge.

See you back here tomorrow for Friday Favorites.

Lisa

XOXO

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