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Thursday, August 1, 2013


This recipe is originally from my sister-in-law, Kristen.  It's a favorite!  Dangerously rich, delicious, and addictive and so yummy.  We do prefer this recipe over the other caramelita recipe that uses caramel ice-cream sauce.

64 caramel squares, unwrapped
1 cup half and half (or heavy cream)

1 cup brown sugar
2 cups flour (you can do 1 cup whole wheat, 1 cup white)
2 cups rolled oats
2 teaspoons baking soda
1 1/4 cup butter, melted

12 oz (2 cups) semi-sweet chocolate chips

Combine caramels and cream in a small saucepan over medium low heat.  Stir often until completely smooth; set aside.

In a separate bowl combine brown sugar, flour, oats, and baking soda.  Pour in melted butter and stir to combine.  Pat half of the oatmeal mixture into the bottom of a 9x13 pan.  Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over the chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from oven and let cool completely before cutting.

*Note: Cooling takes a couple of hours, a stint in the fridge can help them cool faster if you're pressed for time.  But they shouldn't be served cold.  Best served and stored at room temperature.

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