Caramelitas

So I thought I have had really good crumb bars before trying these, but these have shot their way to the top!  I seriously could not stop eating them.  They are so good!  Too bad they are not good for you, but don't let that stop you.  The caramel is so ooey gooey & with the help of the heavy cream in the caramel the chocolate chips become ganache which is so smooth & creamy.  Imagine ooey gooey caramel, & smooth chocolatey ganache sandwiched in crunchy oat crumbs & you have the best crumb bar there is!

Caramelitas

Recipe from Lulu the Baker & adored by: Amber (Dessert Now, Dinner Later!)

• 32 caramel squares, unwrapped (OR 1 1/3 cup caramel bits)
• 1/2 cup heavy cream
• 3/4 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 cup flour
• 1cup rolled oats
• 1 tsp baking soda
• 6 oz semi-sweet chocolate chips

1. Combine caramels/caramel bits & heavy cream in a small saucepan over medium-low heat.  Stir until completely smooth; turn off heat & set aside.
2. In a separate bowl, combine melted butter, brown sugar, flour, oats, & baking soda.  Pat half of the oatmeal mixture into the bottom of an 8x8" pan.  Bake at 350*F for 10 minutes.
3. Remove pan from oven & sprinkle chocolate chips over crust.  Pour caramel mixture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.
4. Return to oven & bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from oven & cool completely before cutting.

*It takes a while for the caramel to cool down enough to cut them into squares.  If you are pressed for time you can refrigerate them enough to cut & serve, but you want to store them at room temperature.  

**To make a 9x13" version, simply double the amounts.

***If you want to use homemade or store-bought carmel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

So I thought I have had really good crumb bars before trying these, but these have shot their way to the top!  I seriously could not stop eating them.  They are so good!  Too bad they are not good for you, but don't let that stop you.  The caramel is so ooey gooey & with the help of the heavy cream in the caramel the chocolate chips become ganache which is so smooth & creamy.  Imagine ooey gooey caramel, & smooth chocolatey ganache sandwiched in crunchy oat crumbs & you have the best crumb bar there is!

Caramelitas

Recipe from Lulu the Baker & adored by: Amber (Dessert Now, Dinner Later!)

• 32 caramel squares, unwrapped (OR 1 1/3 cup caramel bits)
• 1/2 cup heavy cream
• 3/4 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 cup flour
• 1cup rolled oats
• 1 tsp baking soda
• 6 oz semi-sweet chocolate chips

1. Combine caramels/caramel bits & heavy cream in a small saucepan over medium-low heat.  Stir until completely smooth; turn off heat & set aside.
2. In a separate bowl, combine melted butter, brown sugar, flour, oats, & baking soda.  Pat half of the oatmeal mixture into the bottom of an 8x8" pan.  Bake at 350*F for 10 minutes.
3. Remove pan from oven & sprinkle chocolate chips over crust.  Pour caramel mixture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.
4. Return to oven & bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from oven & cool completely before cutting.

*It takes a while for the caramel to cool down enough to cut them into squares.  If you are pressed for time you can refrigerate them enough to cut & serve, but you want to store them at room temperature.  

**To make a 9x13" version, simply double the amounts.

***If you want to use homemade or store-bought carmel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.