If you are looking for an easy dessert that contains ingredients that you probably have stashed in your pantry, caramelitas are where it’s at! I can’t believe how easy these little squares of yummy joy are to make. You can even eat them as a quick breakfast when it’s one of those fly-out-the-door mornings.
Check out what my pals over at Food.com had to say about this recipe:
Love these!!!! I make them gluten free by using gf oats and gf oat flour. They come out great every time. Even my picky 8 y/o tried them and loved them, even requested I make them for her birthday.
See? I told you these are delicious, and you can even make them gluten free for guests with special dietary restrictions! You can totally make these caramelitas for dessert this evening.
Ingredients
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1⁄2 cups firmly packed brown sugar
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄4 cups margarine or 1 1⁄4 cups butter, softened
Filling
1 (12 1/2 ounce) jar caramel ice cream topping (1 cup)
3 tablespoons all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1⁄2 cup chopped nuts
Instructions
Heat oven to 350*.
Grease 13×9 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.
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Quick Tip: Omit the nuts if they’re not your cup of tea!
Thank you to Food.com for this great recipe.
