Every week we’ll post a recipe that we both made. This week’s recipe was Carmelitas. Printable recipe can be found at the bottom of this post. The original recipe can be found over at Lulu the Baker.
This week’s recipe was my choice. I don’t remember where I first read about Carmelitas or what was said about them, but it was enough to make me go look for a recipe. This one looked pretty simple – but tasty! – so I thought we should give it a try. Luckily, Nance agreed. (Or more likely, Nance said “Yeah, fine, whatever” after glancing at the picture of what they look like.)
Caramels, heavy cream, melted butter, brown sugar, flour, rolled oats, baking soda, and semisweet chocolate chips.
I had one hell of a time finding the caramels at the grocery store. I must have walked up and down the damn candy aisle three times before I thought to look at the big Halloween candy display at the front of the store. (Then I bought two bags, because they were buy one, get one free and there’s nothing I love as much as a good B1G1 sale.)
Okay, so first you combine your caramels and cream in a saucepan over low heat. Like such:
This part took longer than I expected, probably my heat was a little too low, but when it comes to stuff like this I figure I’d rather go too low than too high and burn the crap out of everything. (If you want, you can use homemade or store-bought caramel sauce instead.)
I actually watched the clock on this, so I can tell you that it took almost 20 minutes for my caramels and heavy cream to melt together and be all smooth and tasty looking.
The recipe actually makes it look like you should do the next part when the caramel sauce is done, but I’m a multi-tasker, so while the caramels were slowly, slowly, slowwwwwwly melting, I started the “crust” part of the recipe. It’s simple – mix together melted butter, brown sugar, flour, oats, and baking soda. Then pat half of the mixture into the bottom of an 8×8″ pan.
Bake it for 10 minutes. It just so happened that when this part was done, my caramel sauce was done, too. So it was just a matter of sprinkling the chocolate chips over the hot oatmeal crust, pouring the caramel sauce over that, and then crumbling the other half of the oatmeal mixture over the top.
Then you bake it for 15 – 20 minutes, and while it’s cooking, you go snorgle you some kittens.
Those kittens are 5 weeks old now, and MY GOD the attitude on them. I punish them by kissing them as often as possible. They HATE it. (Okay, they don’t. They don’t understand it, but they tolerate it.)
Once out of the oven, it took hours and hours for this stuff to cool down. I waited until it was completely cool before I cut a piece to try. They were still warm, like, 5 hours later.
The verdict? I thought they were pretty good the day I made them, even better the next day, but the day after THAT is when they crossed the line into completely awesome. Fred thought they were okay the day I made them, but he was completely uninterested in trying them again after that (I think he’s not quite the fan of caramel that I am.)
I will absolutely be making these again in the future – but only when we’re expecting company so that I don’t end up eating them all by myself!
Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!
I decided to write Robyn a note so she could visualize my enthusiasm for the recipe she picked.
I wonder if Robyn understood my message.
Yes, I am throwing shade at her because we just made stuff with caramel!
These are unwrapped caramels in a pan with some heavy cream. I know you’re impressed.
Rumor has it that cats like cream, but Waldo wouldn’t know because I also heard a rumor about cats, cream, and diarrhea.
Nothing more boring than waiting for something to boil. Or melt.
Apparently I’m psychic because I called this shit before the cream was even added.
Not going to lie…I ate some of this before I patted it into the pan. And by patted I really mean smashed that shit into the bottom of the pan with a spoon.
Grabbed it out of the oven and tossed the chocolate chips in. Action shot, FTW!
The beagle would like to know why Robyn had to pick a recipe that includes chocolate because that’s just RUDE. Note: Waldo in background. The cat knows how to open the cupboard doors, but refuses to close them. Very annoying.
Thankful that I was not the recipient of a hot caramel burn.
These two didn’t hear about the chocolate part of the recipe yet. I smell disappointment in their future. Thanks, Robyn.
I sprinkled the other half of the oatmeal mixture on top and once I threw it in the oven and set the timer I went to take a nap. Shirley made sure the house didn’t burn down.
This is what it looked like when I came downstairs later. I was pissed when I saw that caramel up on the sides because OHHELLNO.
I knew this was going to be some messy, sticky shit to deal with and this recipe did nothing but prove me right. You can’t even eat it without having a mess on your hands. That, to me, makes this cookie recipe an absolute dud.
What kind of cookie needs a fork to eat it with? The wrong kind.
- 32 caramel squares, unwrapped (OR 1⅓ c. Kraft Caramel Bits)
- ½ c. heavy cream
- ¾ c. butter, melted
- ¾ c. packed brown sugar
- 1 c. all-purpose flour
- 1 c. rolled oats
- 1 tsp baking soda
- 6 oz. semisweet chocolate chips
- Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. (If you prefer to use homemade or store-bought caramel sauce in place of the caramels & cream, use 1¼ c. of caramel sauce, and omit the caramels squares and heavy cream.)
- In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Mix well. Pat half of the oatmeal mixture into the bottom of an 8x8" baking pan.
- Bake at 350ºF for 10 minutes.
- Remove pan from oven and sprinkle chocolate chips evenly over crust. Pour caramel sauce over chocolate chips. Crumble the remaining oatmeal mixture over the top of the caramel.
- Return pan to oven and bake an additional 15 - 20 minutes, until the edges are lightly browned.
- Cool completely before cutting.
- Store and serve at room temperature - you can put the pan in the fridge to help with the cooling; it takes several hours at room temperature to cool completely.