Easy Salted Carmelitas Recipes

EASY SALTED CARMELITAS

Steps:

• Heat oven to 350 degrees F. Spray 9-inch square pan with cooking spray, or line with nonstick foil.
• In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1 1/2 cups dough in small bowl for topping; set aside. Press remaining dough evenly in pan. Bake 20 to 22 minutes or until light golden brown. Cool 5 minutes.
• In small bowl, mix caramel topping and flour until well blended. Using spoon, drizzle evenly over bars to within 1/2 inch of pan edges.
• Mix pecans into reserved dough. Crumble evenly over caramel. Bake 25 to 28 minutes or until golden brown. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds to 1 minute, stirring until melted. Place in small resealable food-storage plastic bag; cut off small corner of bag, and squeeze to drizzle over bars. Sprinkle with sea salt.
• For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature.

CARMELITAS

Steps:

• Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking dish (and optionally line with sheets of parchment paper if you'd prefer to lift bars out to cut, then butter parchment).
• Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine the two ingredients in a saucepan and melt over low heat), set aside.
• In a mixing bowl whisk together flour, oats, brown sugar, baking soda and table salt.
• Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat.
• Press half of the oat mixture evenly into the bottom of prepared baking dish (layer will be thin) then bake in preheated oven for 10 minutes.
• Remove from oven and sprinkle chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer.
• Sprinkle optional flaky sea salt evenly over caramel layer (if using), then sprinkle top evenly with remaining oat mixture.
• Bake in preheated oven 16 - 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator).
• Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.