So today I’m going to share with you a recipe that my friend Sophie came across the other week. She found it here, and as soon as she showed it to me we had to go out and buy the ingredients (partly because it looked amazing but also because we were super fed up of revision!). It tasted even better than it looks so trust me guys if you’re looking for a massive indulgent treat that is sure to fill you up, look no further!
I’ve tweaked the recipe a tiny bit, allowing for easy to purchase items from the UK, and added the weight equivalent! I changed the name because we kept reading it wrong and decided that Caramelitas was better than Carmelitas 🙂
170g melted butter (If you’d prefer less sweet, go for salted butter) –or 3/4 cup
165g light brown sugar –or 3/4 cup
1 tablespoon vanilla extract
130g all-purpose flour –or 1 cup
85g whole-rolled old fashioned oats –or 1 cup
1 teaspoon baking soda
1 pinch salt
300g salted caramel sauce (We chose this one) –or 1 cup
240g cup heavy cream –or 1/2 cup
180g chocolate chips –or 1 cup
- Preheat oven to 180°c. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, and stir until combined. Mixture will be quite thick.
- Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
- Bake for 10 minutes.
- In a large microwave-safe mixing bowl, combine the caramel and cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine the caramel and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
I hope you enjoy this recipe as much as I did! Mmmmmm!