This dessert is rich, rich, rich, and WOW is it amazing! The Carmelitas are a layered recipe rich in caramel, oats, and semi-sweet chocolate. Even after this dessert cools overnight you can still see the gooey caramel and taste the deliciousness!
This recipe is not a Dewig Meats original, but it is a Dewig Meats favorite! You can view the original recipe here.
- 3/4 cup of stick butter
- 3/4 cup light brown sugar (packed)
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole rolled old-fashioned oats
- 1 teaspoon baking soda
- pinch of salt (to taste)
- 40 caramel squares (unwrapped)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Line an 8x8 baking pan with aluminum foil and heavily spray with cooking spray, then set aside. It is necessary to line the pan and spray with cooking spray to help remove the cooled carmelitas. The amount of caramel makes this dessert very sticky.
- In a large microwave mixing bowl, add butter and melt for about 90 seconds.
- Add brown sugar and vanilla to bowl and whisk until smooth.
- Add the flour, oats, baking soda, and a pinch of salt and combine. This should make a thicker mixture.
- Add half of that mixture to the pan and smooth it out.
- Bake in oven for 10 minutes.
- In a separate microwave bowl, combine caramels and heavy cream and heat for about 2 minutes and whisk until smooth.
- Add 1/2 teaspoon of salt to the sauce and then set aside.
- When the bottom of the cookie is done add the top layer of chocolate chips.
- Slowly add the sauce to the top of the chocolate chips.
- Add the rest of the cookie and "try" to evenly layer it out.
- Put pan back into the oven for about 20 minutes, or until edges are lightly browned. It is still going to be "soupy" in the middle.
- Before slicing, let the dessert set for about 4 hours, or even for a whole night.
- This dessert is delicious but very rich. The serving size needs to be about half of the size of a regular brownie.