Carmelitas
Ingredients:
* 3/4 cup unsalted butter, melted
* 3/4 cup light brown sugar
* 1 tablespoon vanilla extract
* 1 cup plain flour
* 1 cup whole-rolled old fashioned oats (not instant or quick cook)
* 1 teaspoon baking soda
* pinch salt, optional and to taste
* 35 caramel squares
* 1/2 cup heavy cream
* 1/2 teaspoon salt (optional if you prefer salted caramel sauce)
* 1 cup chocolate chips or chunks (I used a combo)
* 3/4 cup light brown sugar
* 1 tablespoon vanilla extract
* 1 cup plain flour
* 1 cup whole-rolled old fashioned oats (not instant or quick cook)
* 1 teaspoon baking soda
* pinch salt, optional and to taste
* 35 caramel squares
* 1/2 cup heavy cream
* 1/2 teaspoon salt (optional if you prefer salted caramel sauce)
* 1 cup chocolate chips or chunks (I used a combo)
1. Preheat oven to 180 degrees. Line a deep tray with baking paper.
2. To a mixing bowl, add the melted butter, brown sugar, vanilla and whisk until smooth
3. Add the flour, oats, baking soda, optional pinch of salt, and stir until combined. Mixture will be quite thick
4. Add half of the mixture to the lined tray and smooth it with spatula or the back of a spoon
5. Bake for 10 minutes. While it bakes, make the caramel sauce
6. In a pan, combine the caramels and cream on a low heat and stir until the toffees have melted. (for salted caramel add salt). Leave to cool slightly (if too hot it will melt the chocolates)
7. After 10 minutes of the tray being in the oven, take it out and add a layer of chocolate. Then add a layer of caramel sauce
8. Evenly crumble the remaining half of the oat mixture to make the final layer of the Carmelitas
9. Return the tray to the oven and cook for 20 minutes or until golden brown on the top and you can see the toffee bubbling through..
2. To a mixing bowl, add the melted butter, brown sugar, vanilla and whisk until smooth
3. Add the flour, oats, baking soda, optional pinch of salt, and stir until combined. Mixture will be quite thick
4. Add half of the mixture to the lined tray and smooth it with spatula or the back of a spoon
5. Bake for 10 minutes. While it bakes, make the caramel sauce
6. In a pan, combine the caramels and cream on a low heat and stir until the toffees have melted. (for salted caramel add salt). Leave to cool slightly (if too hot it will melt the chocolates)
7. After 10 minutes of the tray being in the oven, take it out and add a layer of chocolate. Then add a layer of caramel sauce
8. Evenly crumble the remaining half of the oat mixture to make the final layer of the Carmelitas
9. Return the tray to the oven and cook for 20 minutes or until golden brown on the top and you can see the toffee bubbling through..
Extra Tips:
* You don't need too much sugar as the toffee and chocolate will really carry the sweetness and it can become sickly
* You MUST leave to cool as it tastes much better and presentation will ruin if you cut into it too early
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