I keep a running shopping list as we run out of or get low on things. A couple of days ago, here’s what was on that list:
- Tub butter
Ha ha ha!
I don’t think I’ve told you about Carmelitas, but they’re the best! I’ve been making them for a couple of years now, which makes me a terrible sister for having not shared! They’re pretty forgiving, so feel free to change up the amounts of things in the middle layer. I based off of Your Homebased Mom‘s Oatmeal Carmelitas and Averie Cooks‘ Carmelitas recipe because I wasn’t sure what to do if I didn’t have caramel sauce for Your Homebased Mom’s recipe, but I did have wrapped caramels. Or caramel bits. I’ve used both. So here you go!
- 1 cup flour
- 1 cup oats (I use quick. Or old-fashioned. Whatever I have.)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup brown sugar
- 1 cube + 2 Tbsp butter, softened (yup, 10 Tbsp total, although Averie uses 1 1/2 cubes, so you can also do that if you want it a little less crumbly)
- 3/4 cup chocolate chips (or more, if you like! I already upped it from 1/2 cup and would recommend 3/4 cup)
- Either 1/2 cup caramel sauce, or a bunch of wrapped caramels or caramel bits and cream. Or water. Because you can totally melt the bits with water. Probably wrapped caramels too?
- Preheat oven to 350 degrees. Prepare an 8×8 pan by either spraying with cooking spray or lining with foil or whatever.
- Combine the flour, oats, baking soda, salt, and brown sugar, and then add butter using a hand mixer, pastry cutter, or two knives until combined and crumbly. I have melted the butter before and then mixed it in by hand or used softened butter and mixed with a hand mixer or cut in with knives. It works any way! You can also add a little vanilla if you’d like, but not necessary.
- Press half of the mixture into your pan. It needn’t be exactly half, but you do want the bottom covered.
- Bake for 10 minutes.
- While it’s baking, prepare your caramel. Melt the caramels with the cream (or a bit of water or even milk) in the microwave in 1 minute increments, stirring between increments until nice and smooth. Or melt it on medium heat on the stovetop in a saucepan, stirring lots. You don’t need a lot of cream, maybe 1/8-1/4 cup? If using milk or water, I’d decrease the amount compared to cream. Depending on how much caramel you want, add more or less to melt. 1/2-1 cup yield is about right.
- When the 10 minutes is up, pull the pan out of the oven and sprinkle with chocolate chips. Pour the caramel over the chocolate chips, and then sprinkle the remaining oatmeal mixture evenly on top. I love that darn oatmeal stuff so much, I can never seem to have a very full top layer. Ha ha!
- Bake the entire concoction 18 minutes.
- Best to let them cool a bit before trying to cut. Just a heads up. Or just grab some spoons. I like them best when they’ve set up after an hour or two, but that’s usually as seconds because we can’t wait that long!
I hope you make them soon and I hope you love them!