So did anyone notice Tina totally blogged a recipe I blogged during balsamic week? I was cracking up when the new post showed up in my email, and it’s clear that she was paying attention during her kitchen remodel. Obviously we are both tremendous fans of those balsamic turkey/chicken meatballs… and I might just make some this weekend.
I felt like baking something last weekend so I spent a little time meandering through my Make It pinterest board. I finally landed on these Carmelitas because they were a.) easy, b.) looked right up our alley, and c.) didn’t require a mixer. Some days you feel like dealing with your Kitchen Aid and some days you don’t, what can I say? Plus they have oatmeal in them so that makes them healthy!
I’d never heard of a Carmelita before I came across this recipe, so I don’t know if these are A Thing or what. They are now A Thing in our household regardless – these are a perfect blend of chocolate and gooey and chewy.
via Lulu the Baker
32 caramel squares, unwrapped
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
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 at 350 degrees 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, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Lulu reports that you could make a 13×9 version by doubling the amounts… and I think you might want to just go ahead and make the bigger size. Just a recommendation.
Is there anything more amazing that heavy cream and melted caramels? I dare say there is not,