Dark Chocolate Sea Salt Caramelitas
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So, you guys see me posting all the Paleo recipes and I’m sure you are sitting there thinking “well, she has gone full on health nut on us.” While I do try to stick to Paleo as much as possible, I admit that I still enjoy {love, crave, desire…} sweets on a regular basis. I just went from having them almost every day to saving them for more of a special treat. Now, these dark chocolate sea salt caramelitas…I could eat these every day. I’d need an entirely new wardrobe filled with elastic waist pants but they are so good that I would never tire of them.
So, typically, a caramelita is a combination of chocolate, caramel and oats. I like my chocolate dark and my caramel salty so I decided to combine them in this recipe. The result is to die for.
Ingredients for Dark Chocolate Sea Salt Caramelitas (16)
1 cup + 1 Tbsp salted butter, melted
1 cup + 1 Tbsp packed brown sugar
2 tsp vanilla extract
1 1/2 cup flour
1 1/2 cup old fashioned oats
1 1/2 tsp baking soda
1/2 tsp salt
1 bag of soft caramels
1/2 cup heavy cream
1 Tbsp sea salt
1 cup dark chocolate chips
Let’s Make It:
1) Preheat oven to 350 degrees. Line an 8×8 baking dish with nonstick foil and, then, lightly spray with nonstick cooking spray. Set aside.
2) Combine melted butter, brown sugar and vanilla in a mixing bowl. Whisk until smooth. {I use my mixing bowl for my mixer but whisk this step by hand.}
3) In a small bowl, combine flour, baking soda and 1/4 tsp salt. Stir to combine. Working in batches, mix into butter mixture. Stir in oats.
4) Spread 1/2 of mixture into the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
5) Meanwhile, heat caramels and heavy cream in a saucepan over medium-low heat. Stirring frequently, heat until caramels are thoroughly melted and smooth.
6) After the crust has finished baking, sprinkle it with chocolate chips. Pour caramel sauce over top of the chocolate. Sprinkle with 1 Tbsp sea salt. Crumble remaining oat mixture on top of caramel.
7) Bake for 17-19 minutes or until edges are brown and center is set. Let cool completely before serving.
I am totally in love with goat’s milk caramels I found on our last trip to New York so I will be trying those in this recipe next.
Do you have a sweet tooth? What is your favorite type of sweets?
- 1 cup + 1 Tbsp salted butter, melted
- 1 cup + 1 Tbsp packed brown sugar
- 2 tsp vanilla extract
- 1 1/2 cup flour
- 1 1/2 cup old fashioned oats
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 bag of soft caramels
- 1/2 cup heavy cream
- 1 Tbsp sea salt
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees. Line an 8x8 baking dish with nonstick foil and, then, lightly spray with nonstick cooking spray. Set aside.
- Combine melted butter, brown sugar and vanilla in a mixing bowl. Whisk until smooth. {I use my mixing bowl for my mixer but whisk this step by hand.}
- In a small bowl, combine flour, baking soda and 1/4 tsp salt. Stir to combine. Working in batches, mix into butter mixture. Stir in oats.
- Spread 1/2 of mixture into the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
- Meanwhile, heat caramels and heavy cream in a saucepan over medium-low heat. Stirring frequently, heat until caramels are thoroughly melted and smooth.
- After the crust has finished baking, sprinkle it with chocolate chips. Pour caramel sauce over top of the chocolate. Sprinkle with 1 Tbsp sea salt. Crumble remaining oat mixture on top of caramel.
- Bake for 17-19 minutes or until edges are brown and center is set. Let cool completely before serving.
