The Best Carmelitas
I am not kidding when I say that this dessert is one of my all time favorite kafe recipes! Super easy to throw together and it is delicious!! With an oat crust, caramel filling, melted chocolate, and a crumble top, it is seriously the best! Served best warm with a side of ice cream or chilled, as a stand alone bar! You cannot go wrong. Make it with me!
This recipe is a great one to save for later! It's got an oat crust, a layer of melty caramel sauce, a layer of chocolate, and it is topped with a crumble coat with more oat crunchy goodness! Each bite melts in your mouth!
If you love chocolate and caramel, you will love this recipe! Give it a try and let me know your thoughts!
The Best Carmelitas
Yields 12 bars
2 11 ounce bags caramel squares (or 20 ounces Peter's Caramel)
1 cup cup heavy cream
1 1/2 cup butter melted
2 cup brown sugar
2 cup oats
2 cup flour
3 cups milk chocolate chips
INSTRUCTIONS
In a small saucepan combine the caramel and the heavy whipping cream.
Place over low heat and stir until smooth and fully combined.
Set smooth caramel aside.
In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
Spray an 9x13 inch pan, and pat half of the crust mixture into the bottom of the pan
Bake the crust at 350 degrees for 10 minutes.
Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
Then spread the warm caramel over the chocolate chip layer.
Then sprinkle the remaining crust dough over the caramel.
Place back in the panggangan still heated at 350, and bake for 15 minutes.
Let cool, or place in fridge for 2-4 hours or until fully cooled.
Yields 12 bars
2 11 ounce bags caramel squares (or 20 ounces Peter's Caramel)
1 cup cup heavy cream
1 1/2 cup butter melted
2 cup brown sugar
2 cup oats
2 cup flour
3 cups milk chocolate chips
INSTRUCTIONS
In a small saucepan combine the caramel and the heavy whipping cream.
Place over low heat and stir until smooth and fully combined.
Set smooth caramel aside.
In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
Spray an 9x13 inch pan, and pat half of the crust mixture into the bottom of the pan
Bake the crust at 350 degrees for 10 minutes.
Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
Then spread the warm caramel over the chocolate chip layer.
Then sprinkle the remaining crust dough over the caramel.
Place back in the panggangan still heated at 350, and bake for 15 minutes.
Let cool, or place in fridge for 2-4 hours or until fully cooled.
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