The best carmelitas
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These brown buttercalmelitas are made from a buttery oat cookie base studded with rich chocolate chips and packed with a brooding layer of salted caramel.
Brown buttercal melitas
Everyone loves Carmelita. So it’s basically an oatmeal chocolate chip cookie made from butter stuffed with salted caramel. likeeeee…Do you need to say more? Don’t worry – I will. These Carmelitas are special because they are made with brown butter, the generous glow of vanilla extracts, and heavy salt that really deepens the flavors from the sweetness of the one-note to the serious gourmet. They get together quickly, stay fresh for days and are perfect for sharing a cookie bar of my kind, aka my kind.
What is Karamerita?
Carmelitas is a magical combination of buttery oats, molten chocolate and awful caramel. Think of them as a dream filled with love and caramel from a chocolate chip cookie bar. Texture is everything: soft, chewy and slightly crispy around the edges. They are decadent, but not very sweet. It has a bit of salty taste and is the next level. These bars are the ultimate desserts to share (or we won’t judge them here!). Our recipes add a little extra talent to the classics using:
Brown Butter Base: Brown butter adds a nutty, caramel-like flavor to an unparalleled oat cookie base. It perfectly complements the caramel filling and deepens the otherwise notebook-like cookie bar flavor. Salted Caramel Filling: Adding heavy pinch of salt to the caramel filling balances the sweetness of the rich, awful layers of caramel. Chocolate Chips: What is a low-chocolate cookie bar? Chocolate melts in caramel and creates pure magic.
Ingredients needed to make your own Calmelita
Well, you’re on sale now. Enter the grit at the heart so that you can whip these yourself. Here’s your shopping list:
Unsalted butter light brown sugar granulated sugar egg yolk vanilla extract full visual powder baking soda baking soda salt oats semi-sweet chocolate chips soft caramel heavy cream
How to store Carmelitas
Store Carmelitas in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Would you like to save some later? These bars freeze beautifully. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature before serving!
These Carmelitas are perfect for almost every occasion and remain fresh for days, making them perfect for whipping for lunch desserts all week long, Sundays. Every bite you see why they are the “best” hehe.
Happy baking, friends!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 40 minutes
Cooking time: half an hour
Total time: 1 hour 10 minutes
yield: 16 bar
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
1 cup Unsalted butter, brown
1 cup Stuffed light brown sugar
1 1/3 cup All-purpose flour
1 1/3 cup Old fashioned oats*
3/4 tsp baking soda
3/4 tsp salt
1 Big egg yellow
2 tsp Vanilla extract
1 cup Semi-Sweet or Dark Chocolate Chips
For caramel layer
40 Soft caramel (I used werther’s!)
1/2 cup Heavy cream
1 tsp Vanilla extract
1/4 tsp salt
Instructions
Preheat the oven to 350°F and arrange a 9 x 9 inch square baking pan with parchment on all sides. Please put it aside. Bring the butter brown over medium heat and stir constantly until the butter begins to foam and turns golden brown, giving off a nutty aroma. As soon as the butter starts to turn brown and smell like nuts, remove it from the heat so that the liquid does not escape. Remove butter from the heat and allow to cool slightly. In a large mixing bowl, mix brown sugar, all-purpose flour, oats, baking soda and salt. Mix together. Make a well in the center and add brown butter, egg yolk and vanilla extract. Stir until the mixture has gathered and form a dough. It dries a little and almost becomes like a shortbread! Add chocolate chips and mix and distribute. Transfer about half of the dough to the prepared pan and combine it with a uniform layer. Set aside while you’re making the caramel layer. Place the unpacked caramel and heavy cream in a medium pan over medium heat. Using a rubber spatula, stir in the caramel until completely dissolved, about 3 minutes. Once it melts, remove it from the heat immediately. Stir in the salt and vanilla extract. Pour caramel into the bottom layer of the bread. Push the remaining dough into the top of the caramel and gently tap it into a uniform layer. Don’t worry if you don’t have a complete cover of the caramel. It’s absolutely fine to take a peek at the little caramel. Bake for 30 minutes or until the bar is golden all over, and the caramel will bubble slightly. Let the bar cool completely before slices and serving!
