Carmelitas for the Dessert Plate

For Carmelitas for the Dessert Plate, the counter starts with butter cubed, light brown sugar, and vanilla extract. Portion it for 16 people.

Count on 15 minutes of prep, 20 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 13.5 tablespoons butter cubed
• 1 cup light brown sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1.5 teaspoons baking soda
• 3/4 teaspoons salt
• ½ cup caramel — Homemade Recipe Here
• 3/4 cup chocolate chips chopped or mini chips

How the cooking goes

1. Warm the oven to 350°F. Spray your chosen pan and line it with parchment.
2. In the bowl of a electric mixer fitted with the paddle attachment, combine butter, brown sugar, vanilla, flour, oats, baking soda, and salt. Mix on low speed until a cohesive dough forms. Alternatively, melt the butter and mix by hand.
3. Press half the dough evenly into the bottom of a half sheet pan, making sure the thickness is uniform across the entire surface.
4. Oven-bake for 10-15 minutes, until the base is light deep gold. A metal pan will be done closer to 8 minutes; a ceramic dish will take closer to.
5. While the base is still warm, spread the caramel evenly over the surface, then sprinkle the chocolate chips over the caramel.
6. Crumble the remaining dough over the top in an even layer. Return to the oven then bake for approximately 8-12 minutes.
7. Cool completely before cutting. Lift the slab from the pan using the parchment and cut on a flat surface.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Chocolate Peanut Butter Bars after Supper and Brown Butter Brownies with a Fudgy Middle.