Sunday, March 24, 2013

Oh so yummy....Carmelitas!


32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 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. (If you want to make your own caramel sauce, you will need 1-1/4 cups of sauce to take the place of the caramel/cream mixture) Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

I would recommend making these the night before you need them.  It takes awhile for the caramel to set and cool down!  You will want to serve these at room temperature!  This recipe is great for doubling to a 9x13 pan.  But BEWARE...they are so good, unless you have somewhere to go, I don't recommend having that much of a temptation in your home!

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