Carmelitas (Squares)
Carmelitas (Squares) recipe
Yield
24 servingsPrep
20 minCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
caramels (candy squares)
light |
*
|
| 5 | tablespoons |
evaporated milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
rolled oats
|
|
| ¾ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter
melted |
|
| 6 | ounces |
chocolate chips
|
|
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
caramels (candy squares)
light |
*
|
| 75 | ml |
evaporated milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
|
|
| 177 | ml |
brown sugar
|
*
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
butter
melted |
|
| 173.4 | ml/g |
chocolate chips
|
|
| 177 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a small saucepan, heat caramels and evaporated milk until mixture is smooth and creamy.
Remove from heat and set aside.
In a mixing bowl, combine flour, oats, brown sugar, soda, salt, and butter.
Press half of the mixture into a greased 8x12 inch baking pan.
Bake 10 minutes.
Sprinkle chocolate chips and pecans over cooked oatmeal mixture.
Cover with caramel mixture.
Top with remaining oatmeal mixture.
Return pan to oven and bake an additional 15 minutes.
Cool in refrigerator for 2 hours before cutting.
Cut into bars and store in refrigerator or at room temperature.
