“I’m a fast-talking, sharp-shooting, tough girl. I like to think that I’m really tough on the outside, with a caramel-sweet center.” – Reese Witherspoon

Yay for No Make-Up Mondays!!! With things being as busy as they have been for the past 3 months I haven’t had a NMM in awhile! I’m going to take advantage of it!

Not to mention my head still feels like a 30 lb. bowling ball. The Dayquil has not done it’s trick yet this morning. I hate being puny. (you know – puny is a funny sounding word, especially if you say it over and over)

Ok, I finished up some paper work and laundry so its off to the kitchen to attempt the Carmelitas!  I’m hoping chocolate will make me feel better. 🙂

Here we go!

Carmelitas Courtesy of Lulu the Baker

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

First, unwrap caramels and combine with the cream in saucepan over low heat.  Stir until smooth. Remove from heat and set aside. I poured mine into a pourable measuring cup. Preheat oven to 350°.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

Pat half of the oatmeal mixture into the bottom of an 8×8″ pan.

Bake for 10 minutes.

Now sprinkle on the chocolate chips and pour caramel sauce on top of that.

Crumble the remaining oat mixture on top and bake for an additional 15-20 minutes.

Cool completely before cutting. I actually served mine more like a cobbler – warming each slice back up and serving with ice cream. Fabulous, to say the least. MayMay said it was the best thing she had ever eaten. 🙂 I love my peanut gallery.

Click pic to see the up close awesomness!!!!!!

This is a must make!!!!

Until we meet again!