Caramelitas
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So I thought I have had really good crumb bars before trying these, but these have shot their way to the top! I seriously could not stop eating them. They are so good! Too bad they are not good for you, but don’t let that stop you. The caramel is so ooey gooey & with the help of the heavy cream in the caramel the chocolate chips become ganache which is so smooth & creamy. Imagine ooey gooey caramel, & smooth chocolatey ganache sandwiched in crunchy oat crumbs & you have the best crumb bar there is!
Caramelitas
Yield 9 + squares
Ingredients
- 32 caramel squares, unwrapped (OR 1 1/3 cup caramel bits)
- 1/2 cup heavy cream
- 3/4 cup butter, melted
- 3/4 cup brown sugar, packed
- 1 cup flour
- 1 cup rolled oats
- 1 tsp baking soda
- 6 oz semi-sweet chocolate chips
Instructions
- Combine caramels/caramel bits & heavy cream in a small saucepan over medium-low heat. Stir until completely smooth; turn off heat & set aside.
- In a separate bowl, combine melted butter, brown sugar, flour, oats, & baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350*F for 10 minutes.
- Remove pan from oven & sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
- Return to oven & bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven & cool completely before cutting.
- *It takes a while for the caramel to cool down enough to cut them into squares. If you are pressed for time you can refrigerate them enough to cut & serve, but you want to store them at room temperature.
- **To make a 9x13" version, simply double the amounts.
- ***If you want to use homemade or store-bought carmel sauce in place of the caramel/cream mixture, use 1¼ cups of sauce.
Recipe Notes
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Recipe from Lulu the Baker
5 Comments on “Caramelitas”
I am in a group of foodies and bloggers called “Bakin’ Friends.” Every month we are paired up with another member and bake up something sweet for them using the “secret ingredient” for that month. Last month it was rolled oats and I made this Carmelita recipe. It’s one of the best bar recipes out there! If you’re interested, here’s a link to the group: http://www.stephsbitebybite.com/bakin-friends/
I love these so much! And the oats totally make them healthy, so fear not. 🙂 My crust came out a bit gooey, which is totally cool with these, but my friend made them and she cooked the crust a bit longer and I think I liked them a bit better being a little firmer, so next time I will cook them a bit longer. Was your crust really gooey? Not that it matters because I could drink the stuff and be satisfied. Next time I get a hankering for some hot cocoa, I’m gonna make me up a glass of this carmel sauce and chug it.
Carlee,
The dough/crumb mixture is quite wet. I have debated on re-making these using 1/2 cup butter & seeing how it turns out. Mine were a little gooey the first day, but the second day they held up fine, so I am not sure. For a “cookie” dough it is definitely not the right texture, but for this crumb bar it works. Maybe try softening the butter instead of completely melting it.
OH.MY.WORD! These look beyond delicious. I don’t care how gooey they get. If it is necessary, I will eat them right out of the pan with a spoon. Seriously – chocolate and caramel? Such a good combination!!
Hi! This looks absolutely delicious! I found you at the Chef-In-Training’s Link party and would love for you to share them at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html . See you at the party!