In Spanish, Carmelita means garden. Well, this recipe is definitely a garden of eden (or eating) where chocolate and caramel blossom! Heather shares her favorite version of this sinful dessert.
32 individually wrapped caramels, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips
Preheat oven to 350 degrees F. Grease 8x8 baking pan.
In a saucepan over low heat, melt caramels with cream. Stir until completely smooth; set aside.
In a separate bowl, combine brown sugar, flour, oats, and baking soda. Stir in melted butter. Press half of the mixture into the bottom of pan.
Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle chocolate chips over crust. Drizzle caramel mixture over all. Crumble remaining oatmeal mixture evenly over caramel.
Bake an additional 15-20 minutes, or until the edges are lightly browned.
Remove from oven and cool completely before cutting. Note that the caramel may take a long time to cool down. Store and serve at room temperature.
recipe origins: Lulu the Baker
In the spirit of the dessert name’s Spanish influence, serve this up after reading Like Water for Chocolate by Laura Esquivel or One Hundred Years of Solitude by Gabriel Garcia Marquez. Of course, Carmelita could have its origins in Italy too. So don’t forget about these great books: Beautiful Ruins by Jess Walter and The Shoemaker’s Wife by Adriana Trigiani. And we really couldn’t ignore the important part played by The Emperors of Chocolate by Joel Glenn Brenner.