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.

SALTED CARMELITAS RECIPE

Steps:

• Preheat the oven to 350. Line an 8x8 or 7x11-inch glass baking dish with foil and spray with non-stick cooking spray.
• Combine the melted butter, brown sugar and vanilla in small sauce pan.
• In a mixing bowl, combine the flour, oats and baking soda. Mix the butter mixture in with the dry ingredients and form a loose batter. Press half of the batter into the base of the prepared baking dish. Bake for 10 minutes.
• Let cool for a few minutes, then top with the chocolate chips and caramel 'bits.' (If your store doesn't have the 'bits' you can cut caramel pieces into 4 small squares.) Sprinkle about 1 1/2 tsp sea salt in with the chocolate and caramel bits.
• Take the remaining 'batter' and crumble it up and drop it on top of the chocolate and caramels. Sprinkle the remaining sea salt over the batter.
• Bake for another 8-10 minutes, or until top begins to golden. Let cool for about 10 minutes before slicing and enjoying the gooey-goodness from the cookie bars.

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.

OATMEAL CARMELITAS

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.