I am so glad today is Thursday. Does it feel like a looonnngg week to anybody else? I don’t even have any plans to look forward to this weekend, a couple days of relaxation and no set plans is exactly what I need. :-/
I’ve been in a baking mood for days but I never seem to find time during the week. Every time I sit down to watch TV (my DVR has taken over my life) I think to myself…a brownie sounds good…a cookie is what I need…just one carmelita would make me happy. But I have no goodies laying around my house (maybe a good thing)!! To me, baking would be a relaxing way to spend a weekend…and it will be an added bonus to have something sweet to snack when the craving hits. This weekend, I really want to bake something fall-esque. Does anybody have any suggestions?
This carmelita recipe is one of my new favorites. Oatmeal desserts are delish (the chocolate and caramel doesn’t hurt either)! In the past couple months, we’ve made these carmelitas three times. Most recently…this past Saturday. Kara brought them to a neighborhood party that night. We realized that we prefer the crust to have more oatmeal than the top because, in our opinion, they stay together better. We reflected this change in the recipe below.
32 caramel squares, unwrapped (we used Kraft)
½ cup heavy cream
¾ cup butter, melted
¾ cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Combine caramels and cream in a small saucepan over low heat. Stir until caramels have completely melted and are smooth. Set aside.
Preheat oven to 350 degrees F. In a large bowl, mix together melted butter, brown sugar, flour, oats and baking soda. Press ¾ of the oatmeal mixture into the bottom of an 8×8 inch pan. Bake for 10 minutes.
Remove baking dish from the oven and sprinkle chocolate chips over the crust. Pour caramel mixture evenly over the chocolate chips. Lastly, crumble the remaining oatmeal mixture on top of the caramel.
Bake for an additional 15-20 minutes, or until the edges are lightly golden. Remove from the oven and cool completely before cutting into squares. If you don’t have time to wait for the carmelitas to cool on their own, pop them in the fridge for about 30 minutes. They will cool and set faster, and they will be easier to cut. Let them come back to room temperature before serving. Store leftovers in an airtight container.
Source: adapted from Lulu the Baker