Baking Tuesday – Caramelitas
Holy cow, these were SUCH a huge hit in my house. We had a little girl friend over, she loved them. I sent some home with her, her family loved them. My husband kept calling them “crack”! They are a winner for sure!
I pinned this recipe awhile ago on my Pinterest board (I say again…if you don’t know what Pinterest is, you are missing out!). It originally came from this blog which looks to have a gazillion delicious things! The recipe was easy, as I have all the ingredients in my house almost ALL THE TIME. I was a few caramels short so had to get more, but now I have more for another batch! I doubled the recipe to make a 9×13 pan. My only suggestion, at least when doubling, is to not double the chocolate chips (I KNOW, I can’t believe I said that either!!) because these are RICH! I have even started thinking about ways to modify. I think they would be equally delicious without the chocolate chips (I KNOW, again!!!) and maybe replacing with some diced apples, to make apple pie bars! The recipe doesn’t call for nuts, but I think chopped pecans would work well in it, too.
Caramelitas –from Lulu the Baker
32 caramel squares, unwrapped
1/2 cup heavy cream
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
Let’s Make it!
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 8×8″ 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.
*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.