Caramel Chocolate Carmelita Bars
Caramel Chocolate Carmelita Bars (or Chocolate Carmelitas for short) and a superb combination of chocolate chips and easy caramel sandwiched in a chocolate oatmeal cookie.
plain (all purp) flour
(1 cup / 4.6oz)
rolled oats (not quick oats)
(¼ cup / 0.9oz)
baking soda (bicarbonate)
light brown sugar
(¾ cup packed / 5.3oz)
unsalted butter (softened)
milk chocolate chips
(200g / 7oz)
Preheat oven to 180C / 350F /160C fan forced. Line an 8x8 inch square baking tin with baking paper.
In a small saucepan, combine the caramels and cream over low heat. Stir until you have a smooth thick caramel then set aside to cool.
Sift together the flour, cocoa, baking soda and salt, then add the oats. Mix well
In a separate bowl, beat together the butter and sugar until lightened and fluffy. Scrape down
the sides of the bowl and add milk and vanilla. Mix thoroughly.
Add half the flour mix and beat until just combined. Add the remainder of the flour and mix until it just comes together.
Split the dough into 2 portions and press one into the base of the prepared tin. Bake for 8 minutes.
Sprinkle the chocolate chips over the cookie base, then give the caramel a mix again until smooth and pour it evenly over the chocolate chips.
Break the remaining cookie dough into small clumps and scatter it all over the top of the caramel.
Bake for another 14 -15 minutes.
Allow to cool completely before cutting into 12 or 16 pieces.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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