CARAMELITAS
To round out a great Mexican meal, I serve these. The chewy bars have a tasty oatmeal crust that's covered with gooey caramel ice cream topping, chocolate chips and walnuts.-Rhonda McKee, Greensburg, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.
Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL CARMELITAS
Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.
Provided by Sharon M.
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
- Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 10 minutes.
- Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 16.8 g, Cholesterol 10.2 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 86.6 mg, Sugar 7.1 g
OATMEAL CARMELITAS
This is an often requested recipe that is easy to make and delicious to eat. Prepare it for your next potluck or bake sale.
Provided by Sharon123
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- Grease 13x9 inch pan.
- In large bowl, blend all crust ingredients at low speed until crumbly.
- Press half of crumb mixture, about 3 cups, in bottom of greased pan.
- Reserve remaining crumb mixture for topping.
- Bake at 350* for 10 minutes.
- Meanwhile, in small bowl combine caramel topping and 3 tbls.
- flour; set aside.
- Sprinkle warm crust with chocolate chips and nuts.
- Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
- Return to oven and bake an additional 18 to 22 minutes or until golden brown.
- Cool completely.
- Refrigerate 1 to 2 hours or until filling is set.
- Cut into bars.
- Enjoy!
Nutrition Facts : Calories 167.9, Fat 5.9, SaturatedFat 1.7, Cholesterol 0.1, Sodium 156.8, Carbohydrate 28.2, Fiber 1.2, Sugar 11.6, Protein 2.1
CARMELITAS
Steps:
- In large bowl mix butter, white sugar, egg, 2 ounces melted chocolate, milk and vanilla. Mix in flour, baking powder, salt and chopped pecans on low speed to form soft dough.
- Divide dough in half and chill 1-2 hours.
- Preheat oven to 400 degrees F (205 degrees C). Mold dough by rounded teaspoons around a caramel half. Place on ungreased baking sheet and bake 7 minutes till set.
- To Make Glaze: In a bowl, blend together confectioners' sugar, corn syrup, 1 ounce chocolate and hot water. After cookies have cooled, swirl cookies in chocolate glaze.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 21.9 g, Cholesterol 12.5 mg, Fat 6.6 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 74 mg, Sugar 14.4 g
CARMELITAS
Provided by Kelsey Nixon
Time 1h35m
Yield 36 bars
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.
- Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.
- Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.
- Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.
- Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.
- Cut into bars and serve.
- Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
- Salted Caramel Variations:
- Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
- Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
- Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.;
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CARMELITAS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (21)Total Time 1 hr 35 minsServings 24
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan., To make the crust: Combine the flour, oats, sugar, baking soda, and salt.
- Add the butter and stir by hand or on low speed of a stand mixer until the mixture is crumbly., Transfer half the crumb mixture to the prepared pan and press it evenly into the edges and corners., Bake the crust for 10 minutes., Remove the crust from the oven and set it aside to cool for 10 minutes., To make the filling: Melt the caramel and milk over low heat in a saucepan or in a microwave, stirring to combine., Pour the caramel onto the crust, spreading it to the edges, and allow to cool until set, about 20 to 30 minutes., Scatter the chocolate chips and pecans evenly over the firm caramel layer, then top with the remaining crumb mixture., Bake the bars for 25 to 30 minutes, until the crust is lightly browned and the caramel is bubbling around the edges., Remove the bars from the oven, loosen the edges, and allow them to cool completely in the pan before cutting and serving., Store wrapped bars at room temperature for a few days; freeze for longer storage.
HOW TO MAKE THE BEST CARMELITAS COOKIE BAR RECIPE!
From therecipecritic.com
5/5 (3)Calories 653 per servingCategory Dessert
- Preheat oven to 350. Grease an 8x8 pan or you can line with aluminum foil or parchment paper for easier removal. The caramel can get sticky. (can also be made in a 9x13 just double the ingredients)
- In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
- Divide the cookie mixture in half and pat half of the mix into the bottom of the 8x8 pan. Bake for 10 minutes and remove.
- While baking, combine the caramels and heavy cream and stir until completely smooth. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
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