Carmelitas

Source:  Lulu the Baker

It should be illegal how good these are!  Seriously, if you ever piss someone off to the point they won’t talk to you, they would probably forgive you if you made these for them!  Nate tried them and flipped out over how yummy they were and he said the best part is the gooey filling.  One of his other chef friends came over for dinner last night, and Nate forced him to try them…(like anyone needs to be forced into eating anything with chocolate).  He bit into the carmelita like it was going to be something he’d tasted before. But his eyes instantly lit up and he said with his mouthful “Whoahhh.  These are GOOD!”  Then he stole the other half of mine and ate it.  Wtf?  Good thing I made a whole pan!

I came across this recipe on Pinterest, but you can find the recipe on LuLu the Baker’s blog.  Speaking of Pinterest, are any of your husbands or boyfriends struggling to understand the awesomest of Pinterest?  The past few days of conversations at our house have gone a little like this:

Nate:  Look at this really funny picture!
*Shows Me, and I am silent*
Me:  Oh, I’ve seen that before…like a few months ago.  Wanna know where?
Nate:  Where?
Me:  Pinterest!

Nate:  You don’t think anything I show you is funny anymore.  Your sense of humor has changed.
Me:  Oh no, I laughed my butt of the first time I saw it…on Pinterest.

Me:  Are these carmelita’s not the best thing you’ve ever put in your mouth?
Nate:  Yes!  Who gave you this recipe?
Me:  PINTEREST!

Carmelitas Caramelita

Carmelitas Caramelita
Ingredients
48 werthers chewy caramels, unwrapped (2 packages)
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

Directions
Preheat oven to 350 degrees

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 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 (mine took 25), 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.

10 thoughts on “Carmelitas

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