Last time I made something with caramel it was not exactly 100 percent. But then again, I was going for homemade caramel and I think something went wrong there. This is more of a caramel sauce and was made with baking caramels and heavy cream. I did taste the sauce and it was delightful! I wanted to eat the whole sauce pan.
Salted Caramelitas
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup brown sugar, lightly packed
35 caramel squares
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup heavy cream
Instructions:
Preheat the oven to 350 degrees F. Line an 8x8 pan with aluminum foil and spray with cooking spray. [I normally don't do this but with when working with caramel, it's probably a good idea.]
In a large microwave bowl, add butter and heat on high power to melt [about 90 seconds]. Add the brown sugar and vanilla and whisk until smooth.
Add the flour, oats, baking soda and stir until combined. The mixture will be thick. Add half the mixture to the pan and smooth it with a spatula or the back of a spoon to create an even, smooth layer. Set the remainder aside.
Combine the caramels and cream in a medium sauce pan, stirring continuously over medium-low heat until smooth. Stir in the salt for salted caramel sauce.
After 10 minutes, remove pan from the oven and evenly sprinkle with chocolate. Slowly and evenly pour the caramel sauce over the chocolate. Evenly crumble the reserved oatmeal-brown sugar mixture over the top.
Return the pan to the oven and bake for about 15 to 18 minutes or until the edges are lightly browned and center is bubbling.
