Caramelita Bars

I’m sorry. Without even realizing it, I have just pressed the detonator of a potentially deadly heat bomb…! It’s ready to explode, close this page quickly before all that butter comes to make you succumb! Well, it’s true that it’s rich, but it’s not my fault that it’s getting cold! I had eaten these “caramelita bars” in the USA, for the first time in San Francisco. I always have a fond memory of these little things. So here’s my version of the facts: soft and chewy oatmeal dough, topped with caramel, pecans, chocolate, all topped with crispy oatmeal dough. A bomb. I would have warned you! 

Recipe for caramelita bars:

Dough:

-160g of butter

-170g of brown or blond vergeoise sugar

-175g of flour

-100g of oatmeal

-1/4 teaspoon baking soda

-100g of pecans

-250g of caramel (recipe HERE) 

-150g of chocolate

Crispy dough:

-35g of sugar

-35g of brown vergeoise

-70g of butter

-70g of flour

-35g of oatmeal

Preheat your oven to 180°C. Mix the ingredients of the dough: the very soft butter (see melted) and the brown vergeoise.