My first roommate when I graduated college (still one of my dearest friends to this day) had this running joke where he would drop hints for weeks alluding to the suggestion that I should make Carmelitas. I crack up and think of him whenever I make these, and my dad has continued the tradition of not so subtly requesting them. When my dad requested Carmelitas for Father's Day, I couldn't find the recipe I usually use online, so I made up one of my own! These are rich, gooey, caramel and chocolate oatmeal bars, and I have a feeling your friends and family members may start dropping hints about making them again after they taste them!
Ingredients
12 Tablespoons (1 and 1/2 sticks) butter
1 and 1/4 cups all purpose flour
1 and 1/4 cups rolled oats
1 cup chocolate chips
1/4 cup unsweetened shredded or flaked coconut (optional)
1/3 cup chopped pecans (optional)
1/2 teaspoon kosher salt, divided
1 Tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup heavy cream
1 and 1/3 cup brown sugar, divided.
Step 1: Preheat the oven to 350F. In a large bowl, combine flour, oats, 2/3 cup of the sugar, baking soda and 1/4 teaspoon salt. Then mix in the pecans and coconut, and then 1 stick (8 Tablespoons) of the softened butter and 1/2 Tablespoon vanilla. When fully combined, press half of this mixture into the bottom of a 8x8 square baking tin.
Step 2: Make the caramel by combining the remaining 4 Tablespoons butter with 2/3 cup sugar in a small saucepan over low-medium heat. Stir until the butter is melted and combined with the sugar, then add the cream and 1/2 Tablespoon vanilla and whisk until thick, smooth, and combined (1 minute).
Step 3: Scatter the chocolate chips over the oatmeal layer in your pan. Then pour the caramel over the top of the chocolate chips.
Step 4: Now crumble the other half of the oatmeal over the top. Bake for about 15-20 minutes, until the middle is bubbly and the edges are golden brown. Let it cool at least 2 hours on the counter to allow the carmelitas to set, then slice and serve! Enjoy!
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