Tuesday, May 15, 2012

Serving Up {Dessert}: Carmelitas

Doesn't the word "Carmelitas" just sound exotic...maybe a bit dangerous or forbidden....or tempting!  Definitely yes to tempting and while you are at it lets add amazing and delicious and addicting and gone!

I have read a fair number of recipes for carmelitas and this recipe hooked me because instead of using jarred caramel sauce, you unwrap little caramel squares and melt them with cream and the result is SO MUCH BETTER than jarred sauce.  Trust me on this!  Just go on and write "caramels" on the grocery list right now. Better yet, just go slip on your shoes and make a quick run to the market.  You will thank me in an hour from now when you are enjoying your first bite of this...

One Year Ago: Homemade Wheat Bread
                        Starbuck's Coffee Cake

(recipe adapted from LuLu the Baker)

1 cup butter, melted
1 1/2 cup brown sugar
2 cup flour
2 cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
12 ounces semisweet chocolate chips

60 caramel squares, unwrapped
3/4 cup heavy cream

In a medium bowl, combine melted butter, brown sugar, flour, oats, baking soda and salt. Pat half of the oatmeal mixture into the bottom of an 9x13" pan. Bake at 350 degrees for 12-14 minutes.

Meanwhile, combine caramels and cream in a microwave safe bowl and microwave for 30 second intervals, stirring between each time until caramel is melted and smooth.

Remove pan from the oven and sprinkle chocolate chips over the 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.

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