Oatmeal Carmelitas

Oatmeal. Chocolate. Caramel.

Maybe I'm just naive because I've never been southwest of Ohio, but these three things do not, in my mind, conjure up images of raucous and rowdy Cinco de Mayo celebrations.  However, the name "Carmelita" is literally enough for me to add this to Mexican-themed festivities.  Once you have one, you'll understand why.

These literally have all the best things a dessert bar needs.  And, I know my desserts well.

I brushed with Sensodyne toothpaste for, like, two weeks just so I could defend my pearlies against the incoming invasion of overly sweet and on-the-brink-of-too-rich richness.  There really is no drawback to this dessert, other than the chief complaint of every dessert which is, usually, the Shrinking Pants Syndrome.

They are pretty efficient in terms of ingredients.  They have oatmeal in them, which is pretty much like a health food.  Chocolate.

I mean, need I say more to convince you?



Oatmeal Carmelitas
(adapted from Lulu The Baker)

32 caramel squares
1/2 cup milk
3/4 cup butter, melted
3/4 cup brown sugar
3/4 cup semisweet chocolate chips
1 cup flour
1 cup rolled oats
1 tsp baking soda


Preheat oven 350F.

Combine the caramels and milk in a saucepan on low.  Let the caramels melt until the mixture is smooth.  Remove from heat and set aside.

In another bowl, combine butter, sugar, flour, oats and baking soda.  Take half of the mixture and pat down into a greased 8x8 pan.  Bake for 10 minutes.

Out of the oven, sprinkle chocolate chips and drizzle the caramel.  Crumble the remaining half of oatmeal mixture over the top.  Bake an additional 20 minutes.

Let cool.




Listening to:  Justin Bieber - Boyfriend