Tag Archives: Carmelitas

Monster Carmelitas

Monster CarmelitasWell, there goes one more January full of savory recipes (well, mostly savory). Loads of good weeknight meals, my favorite no-slow-cooker pulled pork, Cornmeal Biscuits, and fancied up pigs in blankets—all good things ❤ Monster CarmelitasI’ve gotta be real with you though: I’m glad to be back to making desserts. The annual sugar break was good for my mind and body, but I really missed serving up sweets! I’ve got some great new Valentine’s Day-appropriate recipes coming your way next week and there may be a couple more weeknight meals in the near future, but first…Monster Carmelitas.Monster CarmelitasY’all, these are a Super Bowl dessert, if I’ve ever seen one! Delicious and festive enough to celebrate a win, and just decadent enough for eating your feelings during a loss. Also, they’re handheld and don’t require anything more than a small plate or a napkin, so they’re perfect for snacking on in front of the TV 🙂 Monster CarmelitasThese simple-to-make bars are flavored with the popular “monster” combination of peanut butter, chocolate chips, M&Ms, and oats. Oh, and they’re jazzed up with a layer of soft caramel in the middle. YUM.Monster CarmelitasMonster Carmelitas are a texture lover’s dream! The egg-free (!) cookie layers are buttery and a little crumbly with melty chocolate and crispy, crackly M&Ms candy coating, while the caramel layer tows the line between sliceable and pleasantly gooey.Monster CarmelitasI mean, does dessert get better than this?!Monster CarmelitasMonster CarmelitasNo. No, it does not.Monster Carmelitas

Looking for more “monster” treats? Check out my Monster Blondies! For more carmelitas, check out this Salty Pretzel variation ❤

Monster Carmelitas
makes one 8-inch pan, about 16 bars

1 cup all-purpose flour
1 cup old-fashioned oats
1 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, cut into 8 pieces
1/2 cup creamy-style peanut butter
2/3 cup M&Ms candy
2/3 cup semisweet chocolate chips
1 11-ounce bag caramel candies
6 tablespoons heavy cream

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and grease heavily with butter. Set aside.

In a medium mixing bowl, whisk together flour, oats, light brown sugar, baking soda, and salt.

Combine butter and peanut butter in a small microwave-safe bowl. Heat in 30 second increments, stirring in between, until melted. Use a silicone spatula or wooden spoon to fold it into the dry ingredients—mixture may be crumbly, but should hold together when pinched. Ensure that the dough is not too warm before folding in M&Ms and chocolate chips. Set aside.

Combine caramels and heavy cream in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat. Set aside.

Firmly press about 2 1/2 cups of the dough into an even layer at the bottom of the prepared pan. Pour caramel over the top and smooth to the edges. Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the caramel.

Bake full pan for 23 minutes, or until turning golden at the edges. Let cool completely in the pan on a rack,

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.Monster CarmelitasMonster Carmelitas

Advertisements

Salty Pretzel Carmelitas

Salty Pretzel CarmelitasI’m on the first of two back-to-back trips to Maine, but I’m popping in to tell you something important:Salty Pretzel CarmelitasYou should make these Salty Pretzel Carmelitas ASAP. Like tomorrow. Or tonight. Or right now. Call in sick, go get yourself some pretzels and a bag of caramels, and get ready to fall in love.Salty Pretzel CarmelitasOkay, maybe don’t skip work, but definitely do make some time for these. Salty Pretzel CarmelitasSalty Pretzel Carmelitas are everything. I’m not exaggerating. They’re sweet and salty…Salty Pretzel Carmelitascrispy, crunchy…Salty Pretzel Carmelitaschewy, gooey…Salty Pretzel Carmelitaseasy peasy bites of magic. Magic, I tell you.Salty Pretzel CarmelitasSalty Pretzel CarmelitasI really feel like I could just leave it at that, but perhaps you need a more convincing argument as to why you absolutely should make these this weekend.Salty Pretzel CarmelitasBut if two layers of salted, brown sugary, pretzel- and chocolate chip-studded cookie…Salty Pretzel Carmelitasand stretchy, glossy caramel don’t have you running to the kitchen, I don’t know what will.Salty Pretzel Carmelitas

Salty Pretzel Carmelitas
makes one 8-inch square pan, about 9-16 bars

3 cups salted pretzels
1 cup all-purpose flour
1 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled slightly
3/4 cup semisweet chocolate chips + more for sprinkling (optional)
1 11-ounce bag caramel candies, unwrapped
6 tablespoons heavy cream

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and grease with butter. Set aside.

Place pretzels in a large zip-top bag. Seal bag and place on a counter or other hard, durable surface. Use a rolling pin or heavy pan to crush pretzels until the largest pieces are no more than 1/2-inch in length. This should yield about 1-1 1/3 cups crushed pretzels.

In a medium mixing bowl, whisk together flour, brown sugar, baking soda, salt, and crushed pretzels. Use a silicone spatula or wooden spoon to fold in melted butter—mixture may be crumbly, but should hold together when pinched. Ensure that the dough is not too warm before folding in chocolate chips. Set aside.

Combine caramels and heavy cream in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat. Set aside.

Firmly press half the dough (about 2 cups) into an even layer at the bottom of the prepared pan. Pour caramel over the top and smooth to the edges. Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the caramel.

Bake full pan for 23 minutes, or until turning golden at the edges. Let cool completely in the pan on a rack (you can speed this up in the refrigerator).

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature. If you cooled them in the refrigerator, let them return to room temperature before slicing.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.

Salty Pretzel Carmelitas