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So Bad, They’re Good: Carmelitas

carmelitas collage

Good evening, fellow sugarholics anonymous!

Today’s recipe is all about butter, sugar, and cream… but, then again, how many tasty treats don’t involve these three essential ingredients? Trust me, you’ll want to forget about calories and let these melt-in-your-mouth delicious cookie bars take you away to pre-diabetic dreamland. Carmelitas are so bad, they’re good… or are they so good, they’re bad? Well, bad for your conscience, at least. But, nevermind about that… let’s just get down to the nitty-gritty and start baking! :)

Ingredients:

  • 3/4 cup butter, melted
  • 3/4 cup brown sugar
  • 25 caramels (I used Werther’s Originals “Caramelts”)
  • 1/2 cup cream
  • 1 cup flour
  • 1 cup rolled oats
  • 1 tsp. baking soda
  • 100 grams chocolate chips

Start by preheating the oven to 175 C (350 F) and greasing an oven-friendly dish (I used a medium-sized pyrex dish). Pour the brown sugar into a large mixing bowl, add the melted butter and stir together. Next, add the flour and rolled oats. Using a spoon, or your handy-dandy hands, combine all of the ingredients together until you have a chunky and moist dough of sorts.

Take half of your dough and gently pat it into the bottom of your greased dish. Place the dish in the oven and let the bottom layer bake for about 10 minutes, or until it turns slightly brown.

While your bottom layer is baking, it’s time to melt the caramels and cream together!

Stir frequently to keep the caramel from burning. Once the two key ingredients have melted into a luxuriously lavish liquid, you’re ready to move onto the final phase of preparation.

Remove the dish from the oven and sprinkle with chocolate chips before pouring the caramel-cream evenly over the entire surface.

Sprinkle the remaining half of your dough over the top and, once again, place the dish back in the oven. Let the carmelitas bake for about 10-15 minutes before removing them from the oven.

Now comes the really tricky part- you have to patiently wait for the caremelitas to completely cool and the caramel to fully set before you can dig in. To speed up the process, you can stick ‘em in the fridge… or, if you’re really impatient like me, pop them in the freezer for about 20 minutes.

Once they’ve turned from a molten chocolate-caramel mess into a solid mass, all you have to do is cut them into squares and enjoy! :)

These small squares of gooey goodness didn’t stick around for too long. Many were shared with visitors and friends, but I found myself cutting off tiny piece after tiny piece… which made me feel a little less bad about eating something so good. All I can say is that I sincerely hope that you’ll enjoy these easy and tasty treats just as much as I did! :)

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