22 March 2010


Made yesterday at about 3pm. Now it's today at about 3pm.
Notice the size of my pan: I made a double batch, which means I used about a pound of butter.

I hope I don't get in trouble for posting someone else's family's secret recipe. A college boyfriend of mine made these back in the day and gave me the recipe, and I have since commandeered it and gotten very popular because of it, so I guess it's too late. They were once called Oatmeal Chocolate Carmalitos, but they are just carmalitos now.

Caramel sauce:
Melt 33 caramels and 5T cream in a saucepan over lowish heat, stirring. Once it's melted, let it cool slightly.
OR if you don't have caramels, which I never do, you can make it yourself. I was so proud of myself yesterday for this part, because it was my first attempt and it went fine. (Which means it was EASY.) I got my caramel recipe from my Joy of Cooking book:
1/4 cup water and 1 cup sugar over medium-high heat. Stir until sugar dissolves. Once it begins to boil, cover the saucepan and let it boil on high heat for 2 minutes. Uncover and continue to boil until the syrup begins to darken. Stir the sauce until it's "deep amber" (or if you're me, slightly caramel-colored). Remove from heat and add 1/2 cup butter (I added 1/4) and 1/2 cup cream. Stir until smooth. Add a bit of vanilla and salt and voila.

Mix 1 cup flour, 1 cup quick oats, 3/4 cup melted butter, 3/4 cup brown sugar and 1/2 tsp baking soda together until crumby.

The rest:
Heat the oven to 350. Press half of the crust in the bottom of an 8x8 pan. Bake for 10 minutes. Remove from oven and sprinkle 1 cup chocolate chips over the hot crust. Then pour the caramel sauce over that. Sprinkle the rest of the crust over top. Bake for another 15-20 minutes.

They're really good cold. Or warm. Or room temperature.

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