I came across this recipe on Thursday when browsing through Lulu the Baker, a fabulous blog full of yummy treats. As soon as I saw it I knew I had to make it. That same day I bought the needed ingredients and made them to take to my new Bible study group. Let me tell you these bars are beyond amazing. I took one to a friend at work yesterday and she could hardly get the words out to express how delicious it was. The lovely ladies at my group last night also thought they were great. Some even took extras home and I got an email today requesting the recipe. The only bad news that resulted from these carmelitas is that I ended up breaking my one piece rule….I had 3 carmelitas!!! If you give these a try might as well go all the way and serve it topped with some vanilla ice cream as my friend at work suggested.
*Prepare the carmelitas the night before you plan to serve them.
- 50 caramel squares, unwrapped (or use a jar of prepared dulce de leche…which I’ll be doing next time)
- 3/4 cup heavy cream
- 1 1/2 cups unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 tsp baking soda
- pinch of salt
- 2 cups semi-sweet chocolate chips
- 1 cup shredded coconut
Combine caramel squares and cream in a saucepan over low heat. Stir until completely smooth; set aside.
Preheat oven to 350 degrees. In a separate bowl combine the flour, baking soda, salt, oats, sugar and melted butter. Pat half of the mixture into the bottom of a 9×13″ baking dish (sprayed w/ non-stick cooking spray) and bake for 15 minutes. Remove from oven and layer chocolate chips, coconut and caramel mixture. Crumble the remaining oatmeal mixture on top and return to the oven for an additional 20-25 minutes. Remove from oven and let the bars cool overnight at room temperature before cutting into squares.