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New & Improved Carmelitas image

New & Improved Carmelitas

These new & improved Carmelitas are made with the most mouth-watering combination of oats, caramel and chocolate. Totally and utterly irresistible!
5 from 1 vote
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Course: sweet
Cuisine: slices and bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling time: 12 hours
Total Time: 12 hours 45 minutes
Servings: 16 serves
Calories: 258kcal
Author: Lucy - Bake Play Smile

Equipment

  • Microwave, stove-top or Thermomix
  • Oven

Ingredients

  • 175 g butter
  • ¾ cup brown sugar packed firmly
  • 1 tbs vanilla extract
  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 tsp bi-carb soda
  • pinch salt
  • 35 chewy caramel squares like Werthers Originals
  • ½ cup full fat cream
  • ½ tsp salt optional
  • 1 cup chocolate baking chips

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line a 20 X 20cm cake tin with baking paper or foil, leaving an overhang on two sides.
  • Melt the butter in the microwave. Add the brown sugar and vanilla and whisk together until the sugar has dissolved.
  • Add the plain flour, oats, bi-carb and salt. Stir until combined.
  • Add half of the mixture to the tin and press down firmly.
  • Bake in the oven for 10 minutes.
  • Meanwhile combine the caramels, cream and salt in a saucepan (or in the microwave) over low heat. Stir until melted and well combined (about 5 minutes).
  • Spread the chocolate chips over the cooked oat base.
  • Pour the salted caramel sauce over the top of the chocolate chips.
  • Crumble the remaining oat mixture over the top.
  • Cook for approximately 15 minutes in the oven.
  • The slice will be ready when the oats have turned golden and the caramel sauce in the middle is bubbling.
  • Allow the slice to cool in the tin and then place in the fridge overnight.
  • Take the slice out of the fridge and cut into squares.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line a 20 X 20cm cake tin with baking paper or foil, leaving an overhang on two sides.
  • Place the butter into the TM bowl and melt on 80 degrees, 2 minutes, Speed 2. Add the brown sugar and vanilla and mix on Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat.
  • Add the plain flour, oats, bi-carb and salt to the bowl.Mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Add half of the mixture to the tin and press down firmly. Bake in the oven for 10 minutes.
  • Meanwhile place the caramels, cream and salt into the TM bowl. Melt on 80 degrees, Speed 3, 4 minutes (scrape the sides after 2 minutes).
  • Spread the chocolate chips over the cooked oat base. Pour the salted caramel sauce over the top of the chocolate chips. Crumble the remaining oat mixture over the top.
  • Cook for approximately 15 minutes in the oven. The slice will be ready when the oats have turned golden and the caramel sauce in the middle is bubbling.
  • Allow the slice to cool in the tin and then place in the fridge overnight. Take the slice out of the fridge and cut into squares.

Nutrition

Calories: 258kcal | Carbohydrates: 26g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 237mg | Potassium: 112mg | Fiber: 2g | Sugar: 14g | Vitamin A: 390IU | Calcium: 27mg | Iron: 1.4mg