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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.
Add flour, baking soda and oatmeal.
Mix quickly with a spatula to obtain a homogeneous paste.
Put the dough in a 21X21cm square pan lined with parchment paper.
Flatten the dough slightly but not completely.
Bake in the oven for 15 minutes.
Pour the caramel sauce which will melt in an instant. You can make the sauce at home with my recipe I give you HERE, or buy a jar of caramel sauce.
Add the pecans and chocolate chips.
I took here some Barry cocoa caramel milk couverture lozenges.
Prepare the crisp dough in the same way as the base dough. Sprinkle on top of everything, large pieces like a crumble.
Bake in the oven again for 20 to 25 minutes. The top should be lightly browned.
Cut generous portions. Well ok, you can also make smaller ones, because it’s still rich !
