What do you get when you combine warm salted caramel, sweet milk chocolate chips, and a buttery, chewy oatmeal cookie bar base?
(Scroll to the next photo to find out!)
Introducing your new favorite dessert... the Caramelita! :D
These Salted Caramelitas by one of my favorite bloggers, Cooking Classy, are nothing short of pure delight. Wouldn't you just love to take a bite of one of these puppies right now, freshly baked and still warm from the oven? Imagine the incredible melding of caramel and chocolate on your tongue... unngghh. I'm totally drooling now.
These are a must-bake this weekend, for all you bakers out there. Surprise your friends with a batch of these and guaranteed they will love you forever!!
Prep Time: 10 min. Bake Time: 20 min. Difficulty: Easy
Recipe adapted from Cooking Classy
What You'll Need
32 caramels, unwrapped
1/2 cup (120ml) heavy cream
1 cup (140g) all-purpose flour
1 cup (98g) old fashioned rolled oats
3/4 cup (170g) packed light-brown sugar
1/2 tsp baking soda
1/4 tsp table salt
10 Tbsp (5 oz) unsalted butter
1 tsp vanilla extract
1/2 cup (92g) milk chocolate chips
1/2 cup (92g) semi-sweet chocolate chips
Flaky sea salt (such as Maldon)
What To Do
(Scroll through the photos above to see the step-by-step process! Photos belong to Cooking Classy.)
1. Preheat your oven to 350°F. In a microwave-safe bowl, combine cream and unwrapped caramel candies. Heat on high for 30 second intervals, stirring well after each, until the mixture melts into a creamy, smooth consistency.
2. In a large mixing bowl, combine flour, oats, brown sugar, baking soda, and 1/2 tsp table salt. Whisk ingredients until consistently mixed. Now, in another microwave-safe bowl, melt your butter (keep on eye on it so it doesn't splatter all over your microwave!). Stir vanilla extract into melted butter, then pour over dry ingredients. Stir well with a fork until fully combined.
3. Butter an 8"x8" glass baking pan. Take about half the oat mixture and press it firmly and evenly into the bottom of the pan. It'll be a thin layer, but that's okay. Bake this for 10 minutes.
4. Remove from the oven, then sprinkle milk and semi-sweet chocolate chips evenly over cookie base. Pour caramel mixture over top. Then, sprinkle 1/2 tsp sea salt flakes as evenly as you can over the caramel. Top this with the rest of the crumbly oat topping, and bake for 16-20 minutes until lightly golden brown.
5. Allow caramelitas to cool on a wire rack for a few hours (or better yet, speed things up by chilling them in the fridge!!!)
Then, at long last, enjoy this delectable treat, and the fruits of your hard labor!! (Just kidding. Not hard at all. The hardest part will be restraining yourself from eating these until they're cooled.)