Friday, October 18, 2013

Carmelitas: Better Than Brownies

Look at that gooey deliciousness...

This delicious recipe tastes almost like a brownie, except the middle is filled with soft caramel and chocolate. The crumbly oatmeal and cinnamon crust just melts away into each bite. Yes, as your will see, it does require a little patience to let this cool down before you dig in, but good  things come to those who wait!

1 package of caramel melts (11oz.) (or you can make your own soft caramel-- just use this recipe)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup dark brown sugar, packed
1/2 tsp. cinnamon
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
1/2 cup blend of semi-sweet and dark chocolate chips

Preheat oven to 350F. Butter an 8x8 inch square baking pan and set aside.

Mix together melted butter, brown sugar, cinnamon, flour, oats, and baking soda. Pat half of the mixture into the baking pan, and bake in the oven for 10 minutes. While this is happening, combine the caramels and cream in a small saucepan over medium heat until melted into a smooth caramel sauce. Or, if you want to make your own caramel, get started on that now. It will take about half an hour to make, so just be sure you don't forget to take out the crust!

Once the crust is out of the oven, sprinkle your chocolate chips over the top. Pour over your caramel sauce so it evenly covers the crust.

Crumble the remaining oatmeal mixture over the top and return this to the oven and bake it for approximately 15-20 minutes, until edges are golden brown. Remove from the oven and cool completely before serving (I know it's tempting, but if you cut into it while it's still hot it will not hold up at all). You can put it into the fridge for a while to speed things up.

If you want to make a 9x13 amount, simply double the recipe, and also allow more cooking time (mine took about a half hour).

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