Please pardon the iphone photo. An unnamed toddler managed to hide my memory card for my camera. Sigh.
This is one of my favorite desserts. It really is.
Seriously, my sister makes these on occasion and I almost eat the entire pan. I would eat them for dinner if that was ‘allowed.’ My taste buds just go bananas over the chocolate, caramel and salt flavors in combination.
Now we add the next to this ever growing list of salted-caramel-chocolate awesomeness…these Carmelitas. It’s a basic Carmelitas recipe, with big ole chunks of sea salt mixed in. In the layer with the chocolate and caramel bits. And in the layer on top.
Adapted from my sister’s recipe
Yield – 12 bars
Preparation Time – 15 minutes
Cooking Time – 20 minutes
- 3/4 cup butter, melted
- 3/4 cup brown sugar
- 1 Tbsp vanilla (or use homemade vanilla extract!)
- 1 cup flour
- 1 cup rolled oats
- 1 tsp baking soda
- about 3/4 cup chocolate chips
- about 3/4 cup caramel ‘bits’
- 1 Tbsp coarse sea salt
- Preheat the oven to 350. Line an 8×8 or 7×11-inch glass baking dish with foil and spray with non-stick cooking spray.
- Combine the melted butter, brown sugar and vanilla in small sauce pan.
- In a mixing bowl, combine the flour, oats and baking soda. Mix the butter mixture in with the dry ingredients and form a loose batter. Press half of the batter into the base of the prepared baking dish. Bake for 10 minutes.
- Let cool for a few minutes, then top with the chocolate chips and caramel ‘bits.’ (If you’re store doesn’t have the ‘bits’ you can cut caramel pieces into 4 small squares. Sprinkle about 1 1/2 tsp sea salt in with the chocolate and caramel bits.
- Take the remaining ‘batter’ and crumble it up and drop it on top of the chocolate and caramels. Sprinkle the remaining sea salt over the batter.
- Bake for another 8-10 minutes, or until top begins to golden. Let cool for about 10 minutes before slicing and enjoying the gooey-goodness from the cookie bars.