caramelitas / oatmeal chocolate caramel bars / recipe / taste

{TASTE} oatmeal chocolate caramel bars

While browsing Pinterest – big surprise! – I stumbled across the most amazing pin for something called Carmelitas from LuLu the Baker and they sounded amazing!  So I figured I would try my hand at it this last weekend and let me tell you, they lived up to the hype…yum! 
oatmeal chocolate caramel bars – whoa! 

Oatmeal Chocolate Caramel Bars (adapted from Carmelitas – LuLu the Baker
The original recipe called for using caramels to make the caramel sauce – but I went with the real thing…totally worth it!

Caramel Sauce (from One Hungry Mama
1/4 c water
1 c sugar
1/2 c heavy cream
dash of vanilla extract
Combine water and sugar in a medium heavy-bottomed saucepan placed over medium heat. Cook until sugar dissolves. Once dissolved, do not stir! Allow the mixture to boil until the sugar turns a nutty brown, like the color of chestnuts (about 350 degrees F on a candy thermometer). This should take about 5 minutes, swirling the pan periodically to keep the mixture from burning, especially at the end of the 5 minutes.  Take the sugar mixture off of the heat. Carefully whisk in the cream and vanilla. The caramel will solidify—don’t worry, keep whisking.  Place the pot over low heat and continue whisking until the sauce returns to a smooth texture.  
The Bars 
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

In a bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel 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.

*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. To make a 9×13″ version, simply double the amounts.

Enjoy – they are absolutely sinful!! – n 

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