Caramels, pumpkins, apples… Fall is here.
I went to the store to pick up some oats, and when I walked in, the first thing I noticed were the apples, the pears, and right behind them was a basket filled with caramel candies. As soon as I saw those candies, I started to think about sweet, gooey, chewy desserts and I forgot what I went to the store for. Something I do quite often. :-/ If I could just remember to actually use that Grocery List App that I have on my phone…
Needless to say, I really did forget about the oats. (I didn’t forget about the chocolate covered raisins, now, did I). Had to go back for the oats, and that’s when I thought about Carmelitas. I hadn’t made any since last year.
My version of Carmelitas should be called Chocolitas. There’s a great amount of caramel in here, but for the chocoholics in this house, I have to add more chocolate. My original recipe includes half cup of chocolate chips, but after the tweaking I did to satisfy the others, we ended up with one cup or more of chocolate chips and a cup and some of caramel. Not bad my friends, not bad at all. I’ll share the original version, but if you are a choco lover, go ahead and double the amount of chocolate chips.
- 1 1/2 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 cup light brown sugar , packed
- 1 teaspoon baking soda
- 2 sticks butter , melted
- 1 (14 oz.) package of caramel candies, unwrapped
- 1/3 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350.
Line a 9x9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out. Grease lightly with cooking spray. Set aside.
In a large bowl combine the flour, oats, brown sugar, baking soda and melted butter; mix until well combined.
Press half of the oatmeal mixture into the bottom of the prepared pan and put it in the oven to bake for 10 minutes.
In the meantime prepare the caramel.
Combine caramels and cream in a small saucepan over low heat. Stir until smooth.
Remove pan from oven and layer the chocolate chips over the crust.
Pour caramel mixture over chocolate chips.
Crumble the remaining oatmeal mixture over the caramel.
Bake for 15 to 20 minutes, or until light golden brown.
Remove from oven and completely cool before removing from pan and cutting into bars.