Caramelitas Food

CARAMELITAS

Steps:

• In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently. Remove from heat.
• Mix next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
• Bake 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

OATMEAL CARMELITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
• Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

OATMEAL CARMELITAS

Steps:

• Heat oven to 350*.
• Grease 13x9 inch pan.
• In large bowl, blend all crust ingredients at low speed until crumbly.
• Press half of crumb mixture, about 3 cups, in bottom of greased pan.
• Reserve remaining crumb mixture for topping.
• Bake at 350* for 10 minutes.
• Meanwhile, in small bowl combine caramel topping and 3 tbls.
• flour; set aside.
• Sprinkle warm crust with chocolate chips and nuts.
• Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
• Return to oven and bake an additional 18 to 22 minutes or until golden brown.
• Cool completely.
• Refrigerate 1 to 2 hours or until filling is set.
• Cut into bars.
• Enjoy!

CARMELITAS

Steps:

• In large bowl mix butter, white sugar, egg, 2 ounces melted chocolate, milk and vanilla. Mix in flour, baking powder, salt and chopped pecans on low speed to form soft dough.
• Divide dough in half and chill 1-2 hours.
• Preheat oven to 400 degrees F (205 degrees C). Mold dough by rounded teaspoons around a caramel half. Place on ungreased baking sheet and bake 7 minutes till set.
• To Make Glaze: In a bowl, blend together confectioners' sugar, corn syrup, 1 ounce chocolate and hot water. After cookies have cooled, swirl cookies in chocolate glaze.

CARMELITAS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.
• Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.
• Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.
• Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.
• Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.
• Cut into bars and serve.
• Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. *Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.
• Salted Caramel Variations:
• Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
• Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
• Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.;