For the past three years, there has been a woman at our local farmer’s market who made these bar cookies called “Carmelitas”. Unfortunately this year she didn’t return to the market so I have been missing what I have often described to friends as the best cookie I’ve ever had. I resisted looking for a recipe for them for so long because I know I could probably consume an entire pan.
And then just like that, this pin popped up on Pinterest. I think I showed great fortitude in waiting 46 weeks to make them.
That said, the original recipe called for an 8×8 pan and using melted packaged caramels and I just knew I could improve upon that (which the original recipe even suggests). Never mind that the first time I made caramel, I burned it and the second time, I almost set the kitchen on fire (okay, I did set the kitchen on fire). I have successfully made caramel since, but that didn’t stop Doug from quipping that it would be even more fun this time because he has a great camera to capture the resulting pyrotechnics. Thanks, dear.
Anyway, I managed to make the caramel without singeing my eyebrows, burning the sugar or making a mess and the result was pretty spectacular. Just use a big pot and wait for the bubbling to subside just like the recipe says! You’ll have a bit left over, but since when is extra caramel sauce a bad thing?
Oh, and the Carmelitas? Just as good as I remembered.
2 1/2 cups caramel sauce (directions below)
1 1/2 cups butter, melted
1 1/2 cups brown sugar, lightly packed
2 cups flour
2 cups rolled oats
2 teaspoons baking soda
12 ounces (one bag) semisweet chocolate chips
1 cup water
2 cups sugar
2 cups heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract
1. Make caramel sauce. Stir until completely smooth; set aside.
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