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Carmelita Brownies

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Ingredients

1-1/2 (11 ounce) bags caramels, unwrapped
1/3 cup heavy cream
2 (18 ounce) boxes brownie mixes
1/2 cup water
2/3 cup oil
2 eggs
1 cup oatmeal
1 cup flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 cup butter, melted
2 cups semisweet chocolate chips

Carmelita Brownies

  • Serves 16
  • Easy

About This Recipe

Have you ever said something that you thought was a sophisticated answer to a question, but it wasn’t? Bear with me.

I have always had a raging sweet tooth. One now legendary family story about me is when we drove to California one Christmas vacation when I was about 16. My mom and I had made tons of Christmas cookies to take with us. We were driving a station wagon, which may seem like an offhand remark, but plays a major role in this legend.

So with five of us, my parents were in the front seat, and my two sisters and I took turns sitting in the back seat and in this little space in the “way back,” as we called it, amidst all the luggage.

I loved the “way back” spot because it was private and I could read in peace.

Now, during one of my stints in the “way back” I discovered that the Christmas cookies were in a package right next to me.

So…

I ate all of them.

Yes.

All of them.

I don’t really remember much of that vacation, but it’s safe to say I wasn’t very popular.

And yet, I remained 120 pounds.

Go figure.

So, the thing I said I thought was sophisticated and wasn’t? Someone asked me if I liked dill or sweet pickles. I said sweet just because I thought it was more sophisticated. And that person said, “well, that figures. You have the biggest sweet tooth of anyone I have ever known.”

Which brings me to this recipe.

Oatmeal Carmelitas are, quite honestly, the best bar cookie in the world. Because of my raging sweet tooth, I could eat a whole pan. I haven’t, but I could.

But I thought I could make them better. So this recipe was born. It’s the Oatmeal Carmelita chocolate chips, caramel, and oatmeal streusel topping on a brownie. Drooling? You should be. These bars are to die.

Enough talking. Go make them.

Just don’t eat them all in the back of a station wagon.

Steps

1
Done

Preheat the oven to 350°F. Spray a 13" x 9" baking pan with nonstick baking spray containing flour.

2
Done

Combine the unwrapped caramels and heavy cream in a small microwave-safe bowl. Microwave on high power for 3 minutes. Remove the stir until smooth.

3
Done

Now combine the brownie mix, water, oil, and eggs in a large mixing bowl and mix for 50 strokes. Spread in prepared pan. Bake for 27 minutes.

4
Done

While the brownies are baking, combine the oatmeal, flour, brown sugar, and baking soda in a medium bowl and mix well.

5
Done

Add the melted butter and mix until crumbly.

6
Done

When the 27 minutes are up, take the brownies out of the oven. Sprinkle with the chocolate chips.

7
Done

Pour the caramel carefully and evenly over the chocolate chips. Take your time.

8
Done

Then sprinkle the oatmeal streusel mixture over all.

9
Done

Return the pan to the oven and bake for another 18 minutes - no more.

10
Done

Let the brownies cool completely on a wire rack. Store covered at room temperature for as long as they last - should be about a day or two.

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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