Yes, I've posted these before. Yes, they are still some of the best cookies I've ever had. If you give someone these for Christmas, they will forever be indebted to you.
Carmelitas
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.
*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.
***If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
I made these for my work holiday luncheon and everyone LOVED them!! I will definitely be making these again. Thanks so much for the awesome recipe!
ReplyDeletewow! these sound wonderful! Can't wait to try them!!
ReplyDeleteThese rock! Not really a cookie, not really a candy... deliciously in between! My five kids polished them off in one evening! (With a little help from Mom :-)
ReplyDeleteHow can I make these Gluten free? I need to use a different type of flour, but not sure how much to substitute...Any suggestions?
ReplyDeleteI have no experience in Gluten-free baking, but here's a link to a blog that has tons of great tips for GF goodies:
Deletehttp://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html
Best of luck!
i made these today......OMG!!!!!! sooo decadent. worth every penny. :D
ReplyDeleteI made these Gluten free, using super fine white rice flour, tapioca flour and Pure Oats. Fantastic and no one knows the difference! YUM
ReplyDeleteThanks for sharing this wonderful treat Lulu! :)
Yay Cindy! I'm glad they turned out with the GF modifications!
DeleteWould love to know what the shelf life of these would be?
ReplyDeleteHi Fi. We have always eaten them within a few days. We usually store them in the fridge (although I don't think you have to), and they taste better on day 2 than on day 1, even though they are awesome right away.
DeleteI can honestly say these are the best dessert I've had in a long while. Made them for Bunco night. The ladies loved them, but they were still pretty warm. The next day.. Oh My Word... I think I liked them even better!
ReplyDeleteI always like them for breakfast, Tracey!
DeleteLulu,
ReplyDeleteThank you for this recipe and the others you have here! These Carmelitas have been a HIT whenever they are made :). Keep up the great recipes!