Caramelitas
Caramelitas made with a buttery brown sugar oat base pressed into an 8x8 pan and baked for ten minutes, then layered with a generous pour of caramel sauce, a sprinkle of sea salt, and three quarters of a cup of chocolate chips before the remaining oat crumble goes on top and the whole thing bakes for fifteen more minutes until golden and oozing. Eight ingredients, twenty five minutes, and Chandler's all time favorite dessert that goes fast enough to warrant doubling the batch every single time.
Ingredients
- ¾ cup unsalted butter melted
- ¾ cup brown sugar
- 1 cup rolled oats
- 1 cup flour you can use All Purpose or a 1:1 Gluten Free alternative if you want
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- caramel sauce in a jar or the squeeze kind
- sea salt
- ¾ cup chocolate chips I dont measure this part but it's probably about that
Instructions
- Preheat oven to 350℉ and grease or line an 8×8 baking dish.
- Combine melted butter and brown sugar in a large bowl until smooth.
- Add oats, flour, baking soda, salt and vanilla until combined.
- Press half of your oat mixture into the bottom of the pan and cook for 10 minutes.
- Remove pan from the oven and pour a generous drizzle of caramel all over the top to completely cover the base. Sprinkle with sea salt (If you’re already using salted caramel you can skip the salt)
- Sprinkle a layer of chocolate chips on top of that until covered (I just guess and sprinkle until it looks right – about 3/4 cup)
- Crumble the rest of your oat mixture on top sprinkling it evenly until the caramel and chocolate chips are mostly covered.
- Return to the oven for about 15 more minutes or until perfectly golden brown. It should be oozing!
- This is the hardest part but it’s best if you let them cool for at least 10-15 min for easier cutting and more enjoyable eating but when you’re ready, plate them up with some ice cream and ENJOY!