Carmelitas

Winter 2014

Carmelitas are a divine combination of gooey caramel and half-melted chocolate chips sandwiched in between oatmeal cookie crumbs. It’s practically impossible to eat these by hand. You’ll need the help of a fork and napkin, and a very strong sense of self-control to not eat every last crumb.
This month, I am guest posting for the Mystery Dish Challenge, a monthly challenge hosted by Dani Carroll from See Hubby Cook in which 12 bloggers create a dish of their choice using a couple select ingredients from a list. For these carmelitas, I chose chocolate and cream. Feel free to check out the rest of the guest posters if you’re interested.

Strawberry Champagne Cupcake Trifles by The Dessert Chronicles
Strawberry Orange Stuffed French Toast by I Dig Pinterest
Strawberry Orange Ice Cream with Chocolate Chips by Joyful Healthy Eats
Chocolate Strawberry Pudding by See Hubby Cook
Chocolate Doughnuts with Strawberry Cream Cheese Icing by Chez CateyLou
Champorado (Filipino Chocolate Rice Pudding) by The Pajama Chef
Whole Wheat Orange Scones with Vanilla Cream Glaze by The Well Floured Kitchen
Chocolate-Filled Cream Puffs with Strawberry Sauce by Culinary Couture
Red Velvet Beet Cupcakes by Yummy Healthy Easy
Chocolate Covered Strawberry Milkshake by I Want Crazy
Strawberry Rose Chocolate Verrines by Baking a Moment

These carmelitas are a rich treat perfect for getting through these polar vortex days. Unfortunately, Northwestern doesn’t believe in cancelling classes, even if the temperature drops 20 degrees below zero with wind chill and a high of ZERO. Frostbite shuttles (aptly named) are, not surprisingly, my new best friend.

I’m still working on conquering my fear of homemade caramels, so for now I’ve used store-bought caramel (which admittedly is handy because of the time saved too). Enjoy this magnificent dessert!

Cheers,
Monica

*

Carmelitas
Adapted from Lulu the Baker | Yield: 12 servings | Time: 45 minutes

Ingredients
*For Caramel Sauce:
32 caramel squares, unwrapped
1/2 cup heavy cream
*Note: Alternatively, you may use 1 º cup homemade or store-bought caramel sauce.

For the Oatmeal Cookie Layer:
3/4 cup unsalted butter, melted
1 teaspoon vanilla
3/4 cup brown sugar, packed
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces semisweet chocolate chips

Directions
For the Oatmeal Cookie Layer:
Melt the butter, and then add vanilla to it. Then add brown sugar, flour, oats, baking soda, and salt. Mix by hand until combined. Pat half of the oatmeal mixture into the bottom of an 8 x 8 inch pan. 9 inch circular pan works too. (If using a 9 x 13 inch pan, simply double the recipe and adjust the baking time.)
Bake at 350 degrees Fahrenheit for 10 minutes.

For Caramel Sauce:
Meanwhile, use microwave to heat caramels and heavy cream in 30-second intervals, stirring well after each interval until melted and smooth. Alternatively, you may combine caramels and cream in a small saucepan over low heat. Stir constantly until completely melted and smooth. Set aside.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel sauce over chocolate chips. Then crumble the remaining oatmeal mixture over the caramel layer.

Return the pan to the oven and bake for an additional 15 – 20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. Store in air-tight container, and serve at room temperature. Enjoy!