Oatmeal Chocolate Pecan Carmelita
Tuesday, August 11, 2015
by Michael
Have you ever wanted the perfect snack? One that has a rich texture that beautifully crumbles in your mouth. Combined with chocolate that melts in your mouth, covering every square millimeter of your tongue with nothing less than heaven.
Introducing the Oatmeal Caramelita, a one of a kind snack that makes all of your dreams and goals come true. (If it doesn't, you should reprioritize them)
Ingredients:
Base:
3 cups flour
3 cups quick rolled oats
2 cups firmly packed brown sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 7/8 cups softened butter
Filling:
1 3/4 cups chopped up home made bark (made with dark chocolate and pecans)
Directions:
1. Oven at 350F.
2. Lightly spray a 8x8 baking sheet and line with parchment on the bottom and going up the sides for easy removal later on.
3. Mix all ingredients together with your hands. Do not over mix.
4. Place anywhere from 1/2 to 2/3 of mix into the 8x8 and pat it down until a (relatively) level surface of base is created. It is important not to leave any thin parts as the filling needs a strong base to hold it. (We put our ratio closer to 2/3 on the bottom as we had quite a bit of filling to throw in and wanted a solid base.)
5. Throw into oven for 8 minutes. You don't want it to fully cook here. Just harden up so the filling can sit on the mix instead of sinking into it.
6. Remove from oven. Place the filling onto the mixture. Make sure to leave a bit of room on the edges as this will create an area for the top and bottom bases to meet and enclose the filling.
7. Return it to the oven for 2 minutes or until filling softens up and starts to melt.
8. Remove from oven and use up the last of the base mix. Instead of patting the mix down and potentially disrupting the filling, crumble the mix on the filling.
9. Put it back into the oven for 10 minutes or until it has that golden brown finish.
10. Let it sit for a few minutes in the pan on top of the cooling rack.
11. Using the parchment, carefully lift the Carmelita out of the baking pan to cool completely on the rack.
12. We also put some pecans and a but more dark chocolate on the top for decoration.
13. It is recommended to cut while it is still warm to prevent crumbling.
You may also want to store it in the fridge to prevent the chocolate from melting.
Not only do you get the rich texture of the base which slowly crumbles in your mouth ..... but when the chocolate and caramel start to melt, it adds a rich and decadent contrast.
Enjoy :)
Michael
Michael
0 comments