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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Many years ago, I came across a recipe for Chocolate Carmelitas. But I did not copy it. When I asked if anyone knew about them, the answer I got was there is chocolate in the regular carmelita recipe (the chips). But the recipe I saw was more chocolatey than that. Now at last I have come across a very chocolatey carmelita and it's an easy one, too. This may not be the same recipe, but it is a very good one. It starts with a box of brownie mix and with a few ingredients becomes a streusel-layered cookie that you can enjoy with a glass of cold milk. Cheers! The recipe comes from the book Brownie Mix Bliss by Camilla V. Saulsbury. Ingredients:
1 (19 1/2 ounce) box brownie mix (may be up to 19.8 ounces) |
2 1/4 cups quick-cooking oats |
1 cup unsalted butter, melted (2 sticks) |
1 cup miniature semisweet chocolate chips |
1 (14 ounce) bag caramels, unwrapped |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Preheat oven to 350 degrees F (325 degrees for dark-coated metal pan). Position a rack in lower third of the oven. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray. Or you can line the pan with aluminum foil.
2. In a medium mixing bowl mix the brownie mix, oats, and melted butter with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan. Stir miniature chocolate chips into remaining mixture; set aside.
3. In a medium saucepan set over low heat combine the caramels and the sweetened condensed milk, stirring until melted and smooth. Pour caramel mixture over prepared crust and sprinkle with reserved crumb mixture.
4. Bake in preheated oven 28-30 minutes or until topping is firm to the touch. Transfer to a wire rack and cool completely. Cut into bars.
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