One of my favorite things to make throughout the year are homemade carmelitas. They are so gooey, with a caramel-chocolate center with rolled oats for its outer layer. It is the perfect cookie-like dessert bar.
With my recent obsession over brown butter, which has been since I made my Salted Caramel & Brown Butter Snickerdoodles, I have been trying to work brown butter into another recipe.
I love the richness of the brown butter and its nutty aroma which I think pairs well with oats, which led to this recipe.
I ended up loving this recipe so much that the next morning I caught myself eating some for breakfast and had to make my 7 year-old, Madden deliver them right away to the neighbors, so I wouldn’t eat the entire batch. Well, not right away since it was 7:30 am but soon thereafter. The only thing that I struggled with this recipe is that the oats while cutting crumbled a little, which was nice for me as I literally licked them off the counter. But I like perfectly cut edges, so I was a little bummed at first. Besides me licking the crumbs off the counter, like my 3 year old would, this is just a perfect dessert. Top this with a little ice-cream and oh, it’s better than…well really anything, you get my drift.
A brown butter oatmeal cookie bar with a smooth and creamy chocolate caramel center. Something you just can't resist.
- 1 package of caramel squares, unwrapped
- ½ cup heavy cream
- ¾ cup butter
- ¾ cup brown sugar, packed
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips, 6 ounces
Brown the butter: heat a med saucepan over med-high heat add ¾ cup of butter. Cut the butter into slices. While the butter is melting whisk frequently until the butter starts turning a brown color and has a slightly nutty aroma. Remove from heat and let cool to room temp.
While butter cools, combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
In a separate bowl, combine brown butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.
Remove pan from oven and sprinkle chocolate chips over crust. %http://www.adashofsanity.com/wp-content/uploads/2014/03/brown-butter-carmelitas-directions-1.jpg
Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel. %http://www.adashofsanity.com/wp-content/uploads/2014/03/brown-butter-carmelitas-directions-2.jpg
Return to oven and bake an additional 18-22 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
* If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of caramel sauce, and omit the caramel squares and heavy cream. Also, if you want a little less chocolate use 2/3 of a cup.
** A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
***To make a 9x13" version, simply double the amounts.
Kids review: Anything with caramel, oats and chocolate chips is a winner in this house, this was just another recipe to prove that. They all loved it.