Hey y'all! It's the mom and sister of the Farm Girl again! We're here to share a recipe with you, we're really excited about this one. [:
Now with the Super Bowl over and Valentine's Day just around the corner you're probably looking for something to make your pants a little more...(for lack of a better word) "happy" with you, right? I know I'm in big need of one of those kinda recipes! Well folks, I'm real sorry but I can't do that for you. I just can't! It wouldn't be morally correct for me to hold out on this recipe. Plus with a batch of these your husband/boyfriend/kids/friends will love you forever! In my personal opinion: a Valentine's day shouldn't pass without a batch of these. Whether you're single or not! This year my man will be 490 miles away and I think I'll just whip up some of these and eat the whole pan with a carton of milk while watching Pride and Prejudice. Sounds lovely doesn't it? I say so.
I found this recipe for Carmelitas on Pinterest and made them the next chance I got. They are so simple, with hardly any hands on time. The hardest part of this recipe is waiting for them to cool! They are really scrumptious warm out of the oven but even better when they've set up. They're worth the wait. Pinky Promise!
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 8x8" 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.
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 8x8" 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.
*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 9x13" version, simply double the amounts.
Source: Lulu the Baker
