GOOEY CARMELITA’S
GOOEY CARMELITA’S are the best way to spend a Saturday.
Baking them first and then devouring them second, can’t go wrong with that!
Let me tell you a little bit about these babies.
These Gooey Carmelita’s are the best sweet treat, easy and fast to whip up. So pretty to look at but not too pretty to eat, obviously!
Very ooey gooey melted creamy caramel is poured all over an oat cookie dough base, covered with chocolate chips and baked until golden brown.
This oat cookie dough is sweet and flavored with a little salt to round out the salted caramel and chocolate chips. It’s buttery goodness is layered on the bottom of the bars, baked, and then sprinkled on top as crumb topping and then baked again.
Creamy melty caramel is made with Werther’s caramels, the BEST caramels, and melted with heavy cream, sprinkled with salt.
You’re then left with the most luxurious smooth hot caramel for the middle layer of these bars.
Chocolate chips are sprinkled on top to complete the last layer before the oat crumb cookie topping.
Making the most delicious Gooey Carmelita’s that ever existed.
GOOEY CARMELITA'S
Ingredients
- 3/4 CUP BUTTER 1 1/2 STICKS
- 3/4 CUP PACKED BROWN SUGAR
- 1 TABLESPOON VANILLA
- 1 CUP FLOUR
- 1 CUP OLD FASHIONED ROLLED OATS
- 1 TEASPOON BAKING SODA
- 42 WERTHER’S CARAMELS 35 WERTHER’S BAKING CARAMELS
- 1/2 CUP HEAVY CREAM
- SEA SALT TO TASTE
- 1 CUP SEMI-SWEET CHOCOLATE CHIPS
Instructions
- PREHEAT OVEN TO 350 DEGREES
- LINE A 8X8” PAN WITH ALUMINUM FOIL, SPRAY WITH COOKING SPRAY
- MELT BUTTER AND TOSS INTO A STAND MIXER
- ADD IN OATS, FLOUR, BAKING SODA, AND A PINCH OF SALT, MIX UNTIL COMBINED AND DOUGH IS FORMED
- PUSH HALF THE DOUGH INTO THE BOTTOM OF THE PAN AND BAKE FOR 10-15 MINUTES UNTIL GOLDEN BROWN
- WHILE DOUGH IS BAKING, MAKE CARAMEL
- MELT UNWRAPPED CARAMELS AND CREAM IN A SMALL SAUCEPAN, MIX CONSTANTLY TO AVOID BURNING, ADD A PINCH OF SEA SALT
- REMOVE DOUGH FROM OVEN AND SPRINKLE WITH CHOCOLATE CHIPS, COVER WITH CARAMEL
- TAKE THE OTHER HALF OF THE DOUGH AND CRUMBLE IT OVER THE TOP OF THE CARAMEL
- BAKE FOR 15-20 MINUTES UNTIL THE TOP LAYER IS GOLDEN BROWN
- REMOVE AND LET COOL
- REFRIGERATE FOR AT LEAST 4 HOURS UNTIL CARAMEL IS SET
- SLICE INTO 12 BARS
Notes
DO NOT SLICE UNTIL CARAMEL IS SET
Much love,
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