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Wednesday, May 30, 2012


Oh my goodness. I was browsing through Pinterest the other night, like I always do. And my eyes came across a picture of Carmelitas. Since my husband is a caramel addict, I thought I would give the recipe a try. Course him asking me if I would make them with his beg face helped too. If you like Caramel and Chocolate... this is your treat. My husband said that this is now his favorite thing I have ever made. His previous favorite Chocolate Pots de Crème will now be in second. This recipe is gluten free and will drive any caramel and chocolate lover into complete bliss. 

Gluten Free Carmelitas
adapted from LuLu the baker.
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup rolled oats (I used Bob's Red Mill Certified GF)
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Note: I used Kraft wrapped caramels because they are gluten free.
Combine unwrapped caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
Pat half of the oatmeal mixture into the bottom of an 11x7" pan.
Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust.
Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel.
Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Chocolate, Caramel, Ooey Gooey Yummy. 

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