Every so often, I come across a recipe on the internets that speaks to me. It doesn't happen often, but a few months ago I fell on these crazy looking Carmelita's on Pinterest (courtesy of Lulu the Baker). Everything about them appealed to me. The drippy caramel, the melted chocolate, and the fact that all this was sandwiched inside of an oatmeal crust - just thinking about it makes me... hungry. But one cannot subscribe to healthy eating and to a world where Carmelita's are a regular occurrence so I tucked the recipe into that little spot in my brain that I reserve for naughty stuff and went on my way. Then, the perfect event reared its head - we were invited to a Mother's Day BBQ and I was tasked with dessert! So I cracked open that naughty nook and got to work. And now, I share with you, the sickest dessert in the history of desserts - I even added a little party to the name for affect - the Fiesta Carmelita.
- 2 bags of chewy Werthers caramels
- 1 cup heavy cream
- 3 sticks of butter (I never said they were healthy!)
- 1.5 cups brown sugar, packed
- 2 cups flour
- 2 cups old-fashioned or rolled oats
- 2tsp's baking soda
- 1 bag of chocolate chips
While I amended some of the ingredients a bit, I followed Lulu's instructions to the t:
"Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of the pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over 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 cool completely before cutting.
*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."
Yield - A 9x13 pan of perfection.