Carmelitas
Milk chocolate chips and homemade caramel sandwiched in a oatmeal cookie goodness but in bar form.
Ingredients
- nonstick baking spray or butter, for greasing pan
FOR THE CRUST:
- 1 cup unbleached all-purpose flour
- 1 cup quick cooking oats
- 3/4 cup lightly packed light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter melted
FILLING:
- 1/2 cup homemade caramel sauce
- 1 tablespoon unbleached all-purpose flour
- 1 cup milk chocolate chips like Ghirardelli
Instructions
- Preheat your oven to 350° and line an 8x8 baking pan with parchment and lightly grease the expose sides of the pan with butter.
- In a medium bowl combine the flour, oats, sugar, baking soda and salt and mixt to combine. Pour in the melted butter and mix thoroughly.
- Divide the mixture in half. Press half of the oat mixture into the prepared pan with your finger tips. Bake in preheated oven for 10 minutes.
- Meanwhile in a small bowl, whisk together the caramel sauce and flour.
- Immediately scatter the chocolate chips over the warm crust and drizzle the caramel mixture over top. Pinch pieces of the remaining crust and scatter over top of the caramel and chocolate chips.
- Bake for an additional 18-20 minutes. Allow the bars to cool for 30 to 45 minute before placing in the fridge for 1 to 2 hours or until set.
- Run a knife along the sides of the pan and release the bars using the parchment paper as handles. Cut the bars into 16 pieces and serve.
Nutrition
Serving: 1g | Calories: 212kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg