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Monday, July 4, 2016

carmelitas carmel choc bars

These are really good, but a bit time consuming putting it all together.  I made these for work and they were a big hit.  I've never made them before but I will for sure make them again.  They would be great during the holidays or if you're having a semi large gathering.

 adapted from here

  • 1 3/4 cups (210 grams) AP Flour
  • 2 cups quick oats (if using rolled oats, pulse them for few seconds in the food processor)
  • 1 1/2 cups (300 grams) Imperial Sugar® brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • 11 ounces vanilla caramels, unwrapped *1 bag*
  • 1/3 cup heavy cream
  • 2 cups (12 ounces) semi sweet morsels
  • 1 cup (6 ounces) dark chocolate, chopped *I used large Hersey bar special dark*
  • 1 cup chopped pecans
  • 5-6 caramels
  • 1/3 cup chocolate chips
  1. Heat the oven to 350F. Line a 13x9  with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  2. In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
  3. Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
  4. In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
  5. Pour the caramel in the pan, over the chocolate and pecans.
  6. Crumble the reserved oatmeal cookie dough over the caramel layer.
  7. Bake for 23 minutes or until light golden brown.
  8. Cool completely in pan on a wire rack.
  9. Once cooled cut into bars.
  10. Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars. 
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

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