Classic Carmelitas
Ingredients:
For the Crust and Topping:
1 cup all-purpose flour
1 cup old-fashioned rolled oats
cup light brown sugar, packed
tsp baking soda
tsp salt
cup unsalted butter, melted
For the Caramel Filling:
1 bag 11 oz caramel bits or soft caramel candies, unwrapped
cup heavy cream
1 cup semi-sweet chocolate chips
cup chopped pecans optional
1-2 tbsp bourbon optional, for added flavor
Directions:
Prepare the Crust and Topping:
Preheat your oven to 350F 175C and grease an 8×8-inch baking pan or line it with parchment paper for easier removal.
In a large mixing bowl, combine flour, oats, brown sugar, baking soda, and salt. Pour in the melted butter and stir until the mixture is well combined and crumbly.
Press half of this mixture into the prepared baking pan, forming an even layer. Reserve the other half for the topping.
Bake the Crust:
Bake the bottom crust in the preheated oven for 10 minutes, or until lightly golden.
Prepare the Caramel Filling:
While the crust is baking, place the caramel bits and heavy cream in a medium saucepan over low heat. Stir continuously until the caramel is melted and smooth. If using bourbon, stir it in at the end.
Assemble the Layers:
Remove the crust from the oven and sprinkle the chocolate chips evenly over it. Add the chopped pecans, if using.
Pour the melted caramel mixture over the chocolate and nuts, spreading it evenly with a spatula.
Add the Topping:
Crumble the reserved oat mixture over the caramel layer to cover it evenly.
Bake:
Return the pan to the oven and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Cool and Serve:
Allow the Carmelitas to cool in the pan completely. For best results, chill in the refrigerator for 1-2 hours before cutting into squares.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Kcal: Approximately 300 kcal per square Servings: 12 squares
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