There are only a few desserts I can honestly say when I taste them my reaction is, “WOW! That was Mmm so good!”
This is one of them.
If you like salted caramel and chocolate well then, you’re in luck. These squares are by far the best I’ve ever had. Made it a week ago and I’m still dreaming about them.
They’re soft with creamy salted caramel slowly oozing from the sides. Upon baking, the slightly melted chocolate morsels retain its shape yet gives a tender bite when cooled. All of this embedded between layers of an oat crumble with sprinkled sea salt to give an additional kick to the salted caramel effect.
All just so irresistible.
If it weren’t for gaining weight at the sight and smell of food, I would have had my way with the entire tray to myself. These bars are for sure not to hit anyone’s list of “healthy foods” to eat! But you know what? That’s okay because when you do want to indulge into something so decadent, this is it!
So go ahead and have it your way with these sinfully sweet & salty carmelitas.
They are just too good to pass up. You won’t be disappointed.
- unsalted butter - 3/4 cup
- pure vanilla extract - 1 teaspoon
- all-purpose flour - 1 cup
- old fashioned oats - 1 cup
- packed light brown sugar - 3/4 cup
- baking soda - 1 teaspoon
- table salt - 1/4 teaspoon
- caramels - 35
- heavy cream - 1/2 cup
- semi-sweet chocolate chips - 1 cup
- sea salt - 1 teaspoon
- Heat oven to 350°F. Line 8 x 8 baking pan with aluminum foil leaving tabs on two opposing ends for easy grab. Lightly grease foil.
- In small bowl, melt butter in microwave on HIGH at 30 seconds intervals stirring between each interval. May take up to 1 minute. Add vanilla, stir; set aside.
- In medium bowl, whisk flour, oats, brown sugar, baking soda and table salt. Add in melted butter mixture and with a fork, mix mixture to a crumble state.
- Press half of flour-oat crumble into the greased baking pan to make a cookie crust. Bake for 10 minutes.
- Meanwhile, unwrap caramels and place into a small bowl with heavy cream.
- Melt caramels and cream in microwave on HIGH at 30 second intervals stirring in between each interval; set aside. May take up to 3 minutes for caramels to completely melt.
- Once cookie crust has baked, sprinkle chocolate chips evenly onto crust; do not press or spread chocolate. Evenly pour caramel on top of chocolate and sprinkle 1/2 teaspoon sea salt. Using the remaining flour-oat crumble, sprinkle evenly on top.
- Bake for 16 to 20 minutes or until golden brown. Remove from oven and sprinkle remaining 1/2 teaspoon of sea salt on top of crumble.
- Cool close to room temperature in pan or until pan can be easily touched by hand. Cover with plastic wrap leaving a slight opening at one corner to allow condensation to escape. Chill in refrigerator for two hours until firm enough to cut. ENJOY!
Sweet and Salty Carmelitas recipe adapted from Cooking Classy.