Carmelitas

An easy and delectable dessert, these Carmelitas are sure to put a smile on everyone’s face!

Have you ever done this? Wanting to be adventurous in the kitchen, I plucked an old cookbook off the shelf and decided that whatever page I opened to, would be the recipe that I made. Well – it was my lucky day!

Carmelitas it was!! Ooey, gooey, melty, candy bar-like Carmelitas!

Adapted from their recipe in The Doughmakers Cookbook, I had fun with this one! Reducing the recipe by about a third, and modifying a few ingredients – I made an 8 x 8-inch pan’s worth of DELECTABLE.

I tell you what, my friends – this is a TREAT OF ALL TREATS! It didn’t stand a chance with my brood!

Next time I’ll make it according to the original recipe which fits a 13 x 18-inch sheet cake pan! (Then maybe it will last longer than a couple of days! 😉 )

To begin, use half the cookie dough mixture to build a base. Bake until golden, about 10 minutes, and remove from the oven.

Next, layer the chocolate chips, chopped peanuts and creamy caramel sauce…

This next photo might be redundant – but come on – who can resist the sight of luscious melted caramel?

Lastly, top with the remaining cookie dough and bake for another 15 – 20 minutes until the edges are crisp and the crumbly top is golden.

Voilà!

INGREDIENTS:

• Melted butter
• Brown sugar
• All-purpose flour
• Rolled oats (you can substitute with quick oats)
• Baking soda
• Caramels
• Heavy cream
• Chocolate chips (I used semi-sweet, but you could use milk or dark chocolate chips)
• Chopped peanuts (optional)

INSTRUCTIONS:

• Preheat oven to 350 F.
• Line an 8×8 pan with parchment paper or aluminum foil. This makes removal from the pan much easier and cleaner.
• To make the cookie dough, in a medium mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
• Divide the dough in half.
• Pat (one) half of the dough into the bottom of the pan. Bake for about 10 minutes.
• In the meantime, in a small pot over medium heat, combine the caramels with heavy cream. Stir until smooth. Remove from heat and set aside.
• Remove pan containing cookie dough from the oven. Sprinkle with chocolate chips and chopped peanuts.
• Pour caramel mixture over the nuts and crumble the remaining half of the cookie dough on top.
• Return to the oven and bake for another 15 – 20 minutes, until the top is golden and edges are browned and crunchy.
• Allow to completely cool before cutting into bars. (You can place in the refrigerator if you want to move this step along.)

These Carmelitas will be on repeat in our house! I hope in yours, too!

Buon Appetito!

MORE SWEET RECIPES:

Lemon Scottish Shortbread Cookies

Apple Cinnamon Yogurt Cake

Cranberry Orange Oatmeal Cookies

Apple Cranberry Crostata

Cinnamon Cream Cheese Roll-Ups

Carmelitas

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• Author: Ciao Chow Bambina

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Description

An easy and delectable dessert, these Carmelitas are sure to put a smile on everyone’s face!

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Ingredients

Scale 1x2x3x

• 3/4 cup melted butter
• 3/4 cup brown sugar
• 1 cup all-purpose flour
• 1 cup rolled oats (you can substitute with quick oats)
• 1 tsp. baking soda
• 10 oz. caramels, unwrapped (about 35)
• 1/2 cup heavy cream
• 1 cup chocolate chips (I used semi-sweet, but you could use milk or dark chocolate chips)
• 1/2 cup chopped peanuts (optional)

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Instructions

• Preheat oven to 350 F.
• Line an 8×8 pan with parchment paper or aluminum foil. This makes removal and cutting much easier.
• To make the cookie dough mixture, in a medium mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
• Divide the mixture in half.
• Pat (one) half of the dough into the bottom of the pan. Bake for about 10 minutes. In the meantime, in a small pot over medium heat, combine the caramels with the heavy cream. Stir until smooth. Remove from heat and set aside.
• Remove the pan containing cookie dough from the oven. Sprinkle with chocolate chips and chopped peanuts.
• Pour caramel mixture over the nuts and crumble the remaining half of the cookie dough on top.
• Return to the oven and bake for another 15 – 20 minutes, until the top is golden and edges are browned and crunchy.
• Allow to completely cool before cutting into bars. (You can place in the refrigerator if you want to move this step along.)

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Notes

The bars freeze well for up to a month.