Yield: 16 carmelita squares
Preparation: 20 min.
Bake time: 25 min.
120g all purpose flour (1 c.)
80g rolled oats (1 c.)
1/2 tsp. baking soda
1/2 tsp. baking powder
10 tbsp. unsalted butter, room temperature
155g light brown sugar (3/4 c.)
1 tsp. vanilla extract
1/2 tsp. salt
1 c. dark chocolate chips
1 c. salted caramel sauce (see: this recipe here or you can use store-bought caramel and add 1/2 tsp. salt)
60g sweetened coconut flakes (1/2 c.)
Preheat the oven to 350F (180C) Grease and line a 9×9 baking dish with parchment paper
In a small bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes. Add in the egg and vanilla and mix until combined.
Fold in the flour mixture and mix until just combined, being careful to not over-mix.
Create an even layer of dough in the bottom of the pan using 3/4 of the mixture. Bake for 8 minutes, until the edges are lightly golden brown.
Remove from the oven and evenly sprinkle the chocolate chips over the dough. Then, spread the caramel over the chocolate chips. Sprinkle 3/4 of the shredded coconut over the caramel. Place the remaining dough in chunks on top. It will not completely cover the top but the dough will spread while in the oven. Place the dough back into the oven for 15-18 minutes. About 10 minutes into baking, take the carmelitas out of the oven and sprinkle the rest of the coconut on top. Put them back in to finish baking, taking them out when the top is golden brown.
Let the dough cool in the fridge for at least 2 hours prior to cutting to avoid a caramel mess. Cut into 16 squares and serve. Enjoy!
Carmelitas are best enjoyed on the day that they are baked but will last in an airtight container in the fridge for 5-7 days. Enjoy!
If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights