Cooking Mommy: Carmelitas

Saturday, June 2, 2012

Carmelitas

Ok, so I took a lot of pictures with this one, but I love how they turned out, but I loved the dessert even more. I've already made these twice, and they are a HUGE hit. The picture that I found of these on pinterest was originally what sold me in the first place.

They really are amazing!

They are extremely rich and gooey. I made them for 2 groups of friends and everyone rant and raved about them and asked "Is this on your blog???" So, here they are!

Ingredients

32 caramel squares, unwrapped

1/2 cup half and half (recipe called for heavy cream but they were out at the store)

3/4 cup butter, melted

3/4 cup brown sugar, packed

1 cup flour

1 cup rolled oats

1 tsp baking soda

1 cup semi sweet chocolate chips

Directions

Combine caramel and half and half in a small saucepan on low or medium low heat. Stir until completely smooth. Set aside. In a separate bowl (I used a 4 cup pyrex glass measuring cup), combine butter, brown sugar, flour, rolled oats, and baking soda. Pat half of the mixture onto an 8x8 baking dish (I did spray mine, but I don't know if it was necessary). Bake at 350 degrees for 10 minutes. Remove pan from oven and evenly sprinkle chocolate chips over top. Evenly pour caramel over top of chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and continue baking 15-20 minutes, until the edges are lightly brown. Remove from oven and let cool completely before cutting. Store and serve at room temperature. This takes a long time to cool, so if you are able to, I made mine the night before and let sit out with a towel over top overnight. You can stick this in a fridge to cool faster, but don't serve it cold. I cut mine into 16 pieces.

1 comment:

Laura V.June 2, 2012 at 9:25 AM
These look DELICIOUS! And I'm not a big carmel fan, but they still look so yummy.
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.