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i work in an office where food is never lacking. people bring their leftover snacks and desserts into the community kitchen all the time. some mornings i walk in and see a mound of chocolate chunk cookies and pecan turtle cake and salt water taffy piled up in the middle of the table. it is a blessing. it is a curse.
carmelitas were first introduced to me by a sweet co-worker. i briefly
mentioned them a few posts back and promised a full post in the near future. i try to make good on my promises here on the bloggy, so without further delay, i bring you
the carmelita.
*c a r m e l i t a s*
ingredients
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32 caramel squares, unwrapped
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1/2 cup heavy cream
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3/4 cup butter, melted
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3/4 cup brown sugar, packed
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1 cup flour
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1 cup rolled oats
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1 teaspoon baking soda
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6 ounces semisweet chocolate chips
preparation
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combine caramels and cream in a small saucepan over low heat. stir until completely smooth; set aside.
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in a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
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pat half of the oatmeal mixture into the bottom of an 8 x 8 pan. (i don't own a 8 x 8 pan so i made mine in this pan. 9 x 13? results were still delicious.) bake at 350 degrees for 10 minutes.
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remove pan from oven and sprinkle chocolate chips over crust.
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pour caramel mixture over chocolate chips.
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crumble remaining oatmeal mixture over caramel. return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
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remove from oven and cool completely before cutting.*
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eat, gain weight, enjoy.
*a stint in the fridge will help them cool off if you're pinched for time. they shouldn't be served cold, but all of that molten caramel takes a long time to cool down. they should be stored and served at room temperature. full recipe post here.