First of all, I will tell you that I didn’t get pictures of these yummy yummy caramelitas. Adelia made these for friends. And right after they were fresh out of the oven, we cut them up straightaway, packed them up and sent them off to be enjoyed. But you do get one picture though. From the recipe book Adelia made these out of. That’s the closest I could get to taking of pictures of how these caramelitas actually look like.
But second of all, I will tell you that you have to take my word for how good these are. If you don’t believe me, just ask our friends because I think they all quite liked it. Imagine a layer of chocolate + caramel + nuts. Oh so good.
Try it and let me know how you like it!
Caramelitas
Makes: 20
Baking time: 20-25 minutes
Ingredients:
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups light brown sugar
- 1/2 teaspoon salt
- 1 cup or 2 sticks unsalted butter, melted
- 10 ounces bittersweet chocolate, coarsely chopped
- 1 cup pecans, lightly toasted and coarsely chopped
- 1 cup caramel sauce (or Dulce de Leche)
- Preheat the oven to 350F. Base line a 12 x 12-inch shallow baking pan with parchment paper.
- Put the oats, flour, baking soda, sugar, and salt into a bowl and mix together. Add the butter and mix well. Spread half of the mixture in the base of the prepared pan. Press out evenly using the back of a spoon.
- Bake in the oven for 10 minutes. Remove and sprinkle the chocolate and huts evenly over the surface. Drizzle the caramel sauce evenly over the top. Sprinkle the reserved oat mixture on top and press gently with the back of a spoon.
- Bake in the oven for 20-25 minutes until golden brown.
- Leave in the pan to cool completely and cut into bars to serve.
NOTE: Feel free to substitute the nuts for your favorites!
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Adelia Makes is a blog series featuring my very own little sister and all the fun things she makes. Read more about Adelia Makes here.