Carmelitas

Name: Carmelitas
Ingredients: 3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used); 3/ 4 cup light brown sugar, packed; 1 tablespoon vanilla extract; 1 cup all-purpose flour; 1 cup whole-rolled old fashioned oats (not instant or quick cook); 1 teaspoon baking soda; pinch salt, optional and to taste; 35 caramel squares, unwrapped (I used Werther's Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more); 1/2 cup heavy cream; 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce; 1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

Carmelitas was pinched from <a href="http://www.averiecooks.com/2013/12/carmelitas.html" target="_blank">www.averiecooks.com.</a>

"Carmelitas are a no-mixer, layered bar, and the crust and topping are made with the same buttery, brown sugar, vanilla-infused oatmeal and flour mixture. In the middle there's chocolate and caramel sauce. They're like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for. The oats provide a light amount of texture and chewiness to the otherwise buttery-soft bars, just oozing with juicy caramel everywhere. You can add salt, to taste, to the caramel sauce for salted carmelitas. I melted caramels with heavy cream (in the micro, use stovetop if you prefer), and while I haven't tried using a jarred sauce like Trader Joe's Salted Caramel, I think you'd be okay; I'd use 1 1/2 jars. You must let these bars set up for at least 4 hours before slicing, but overnight is strongly recommended...."

INGREDIENTS

•

3/4 cup butter, melted (1 1/2 stick; I use unsalted butter but salted may be used)

•

3/ 4 cup light brown sugar, packed

•

1 tablespoon vanilla extract

•

1 cup all-purpose flour

•

1 cup whole-rolled old fashioned oats (not instant or quick cook)

•

1 teaspoon baking soda

•

pinch salt, optional and to taste

•

35 caramel squares, unwrapped (I used Werther's Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more)

•

1/2 cup heavy cream

•

1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce

•

1 cup (6 ounces) semi-sweet chocolate chips or chunks (I used a combo)

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