There are some desserts that I do not make unless I have been asked to. Some desserts are so good that if I am left alone with a pan of it, by the end of the day I will have eaten myself sick! Embarrassing I know. I wish it wasn’t true, but it is. Carmelita’s are the perfect example. I haven’t made them in a really long time because they are just too dangerous. Alyssa from the Recipe Critic should have included a “these are extremely addicting” warning with the recipe.
I was asked to bring a dessert to a social function so I made these wonderful Carmelita’s. I thought I was safe knowing I would take all of them to my social function, which meant I wouldn’t couldn’t eat to many. 
My daughter wanted me to make a gluten free batch as well so she and I could have some. We are the only 2 who are gluten free in our family and having “some” translates into half a pan for each of us. I made these this morning, it is now late afternoon, I’m not feeling so well. (I’m hanging my head in shame!) 
Yes, half of my half of the pan is now empty. It sounds better if I say 1/4 of the pan is empty. Either way I have once again eaten too many Carmelita’s. This morning I needed every ounce of will power to resist eating too many. As my teenagers would say…”epic fail”. This afternoon I needed some protein and a 5 – 10 mile walk! It really should be a run, but I only run in EXTREME emergencies. 
The protein is going to happen – I’m not so sure about the walk. If you are looking for an out of this world, fantastic dessert recipe, Carmelita’s are for you because…. This Pin Rocks! 
- Ingredients
- 32 caramel squares, unwrapped
- ½ cup heavy cream
- ¾ cup butter, melted
- ¾ cup brown sugar, packed
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 6 ounces semisweet chocolate chips
- Preheat your oven to 350. Grease an 8×8 pan or you can line it with aluminum foil or parchment paper for easier removal. The caramel gets very sticky. (This can also be made in a 9×13, by doubling the ingredients)
- In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined well.
- Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove from oven.
- While the crust is baking, combine the caramels and heavy cream in a saucepan over medium heat; stir until completely melted and smooth. The caramels can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
- Remove pan from the oven, immediately sprinkle chocolate chips over the crust. Pour warm melted caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
- Return to oven and bake for 15-20 minutes until the edges are lightly brown.
- Once removed from the oven, allow them to completely cool and the caramel to set up. The caramel is like molten caramel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.
- Gluten Free Version
- Use gluten free flour.
- Use certified gluten free oatmeal, can be found at Trader Joe's
We’re sharing this recipe at: Mandy’s Recipe Box, Chef in Training, The Recipe Critic, Sugar Bee Crafts, Lady Behind the Curtain, Lamberts Lately, What’s Cooking Love?, Life With the Crust Cut Off, Thrifty Thursday, Made in a Day, Craftberry Bush, The Pin Junkie, The 36th Avenue, Whipperberry, Tatertots & Jello