carmelitas

{photo credit: me}

i work in an office where food is never lacking. people bring their leftover snacks and desserts into the community kitchen all the time. some mornings i walk in and see a mound of chocolate chunk cookies and pecan turtle cake and salt water taffy piled up in the middle of the table. it is a blessing. it is a curse. 

carmelitas were first introduced to me by a sweet co-worker. i briefly mentioned them a few posts back and promised a full post in the near future. i try to make good on my promises here on the bloggy, so without further delay, i bring you the carmelita. 

*c a r m e l i t a s*

ingredients

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32 caramel squares, unwrapped

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1/2 cup heavy cream

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3/4 cup butter, melted

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3/4 cup brown sugar, packed

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1 cup flour

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1 cup rolled oats

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1 teaspoon baking soda

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6 ounces semisweet chocolate chips

preparation

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combine caramels and cream in a small saucepan over low heat. stir until completely smooth; set aside.

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 in a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. 

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pat half of the oatmeal mixture into the bottom of an 8 x 8 pan. (i don't own a 8 x 8 pan so i made mine in this pan. 9 x 13? results were still delicious.) bake at 350 degrees for 10 minutes. 

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remove pan from oven and sprinkle chocolate chips over crust. 

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pour caramel mixture over chocolate chips.

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crumble remaining oatmeal mixture over caramel. return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. 

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remove from oven and cool completely before cutting.*

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eat, gain weight, enjoy. 

*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. full recipe post here.