Carmelitas
Jenn M.
Yield: one 8x8 pan
32 caramel squares, unwrapped
½ c. heavy cream
¾ c. butter, melted
¾ c. brown sugar, packed
1 c. flour
1 c. rolled oats
1 tsp. baking soda
6 oz. semisweet chocolate chips
½ c. heavy cream
¾ c. butter, melted
¾ c. brown sugar, packed
1 c. flour
1 c. rolled oats
1 tsp. baking soda
6 oz. semisweet chocolate chips
Combine caramels and cream over low heat. Stir until completely smooth. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of oatmeal mixture into 8x8" pan. Bake at 350 degrees for 10 mins. Remove pan from oven, sprinkle with chocolate chips, and pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake 15-20 mins, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*Place in fridge to speed cooling but store and serve at room temperature
*Substitute 1 ¼ c. caramel sauce (from store) for caramel/cream mixture.
