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Cooking on a Shoestring: Carmelitas Recipe

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Cooking on a Shoestring: Carmelitas Recipe

I have a few recipes in my repertoire that I don’t make all that often, and this yummy Carmelitas recipe is one of them.  I seem to forget about them, then once I make them I want to make them every day forever because they’re just that good.  So it’s probably for the best that I don’t always have heavy cream on hand and can’t make them every day…because I’d probably end up weighing 900 lbs.

These have an amazing buttery-brown sugary-oatmeal cookie base with a layer of chocolate chips and caramel.  They are rich and wonderful and delicious.  You should totally make them.  But not every day…that would just be ridiculous! 😉

Carmelitas

Here’s a text version without all the pictures:

Carmelitas

32 caramel squares, unwrapped (two 5-ounce bags)
1/2 cup heavy cream
1 1/2 cup butter, melted
1 1/2 cup brown sugar, packed
2 cups flour
2 cups rolled oats
1 teaspoon baking soda
12 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. 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 9×13″ 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.

**Note: 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.

 

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