Carmelitas

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5 from 2 votes

Gooey chocolate and caramel sandwiched in an oatmeal cookie crust.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 784kcal

Author Olivia

Ingredients

Carmelitas

33 caramel squares or see caramel sauce recipe below
1/2 cup heavy whipping cream
3/4 cup unsalted butter melted
3/4 cup light brown sugar packed
1 tbsp vanilla extract optional since I forgot it entirely
1 cup all-purpose flour
1 cup rolled oats
1 tsp baking soda
1 cup semi-sweet chocolate chips
1/4 tsp sea salt

Homemade Caramel Sauce

1 cup granulated sugar
150 ml heavy whipping cream
4 tbsp unsalted butter

US Customary - Metric

Instructions

Carmelitas

Preheat oven to 350F. Line an 8x8" pan with tin foil and grease.
In a bowl, combine melted butter, brown sugar, vanilla, flour, oats, and baking soda. Mix well to combine.
Press half of this mixture into the bottom of the 8x8" pan.
Bake for 10mins until starting to brown.
While the crust is baking, make the caramel sauce.
Combine caramels and cream in a small saucepan over med-low heat. Stir until smooth and set aside. You can also do this in the microwave in 60sec bursts.
Remove pan from oven and sprinkle chocolate chips evenly over the top.
Pour caramel over chocolate chips.
Sprinkle caramel with sea salt if desired. Highly recommended!
Crumble remaining oat mixture over caramel and return to oven.
Bake for 15-20mins until the edges are lightly browned.
Remove from oven and cool completely before cutting (min. 4 hours, but better overnight).

Homemade Caramel Sauce:

Place sugar in a pot and add just enough water to make it soupy.
Boil over high heat until desired color is reached. Do not stir, and wash down sides of pot as needed so the sugar doesn't crystalize.
Slowly add whipping cream while whisking constantly. **Do not add too quickly as mixture may boil over. Add butter and bring back to a boil.
Let cook for a couple minutes.

Notes

Adapted from Averie Cooks.

Nutrition

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