Carmelitas

This is a lovely slice for afternoon tea or a great dessert when warmed and served with a small dollop of cream.  It’s gooey, oozy and decadent, but a little goes a long way.

Carmelitas

Base and Top

  • 200g softened butter
  • 170g rolled oats
  • 270g plain flour
  • 100g brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • Pinch of salt

Caramel chocolate middle

  • 400g jersey caramels
  • 70ml pouring cream
  • Pinch of salt
  • 150g dark chocolate chips

Base Method

Preheat the oven to 180c and grease and line a 19cm x 30cm slice tin.

Combine butter, oats, flour, sugar, vanilla, baking powder and salt in the TM and mix for 10 seconds/speed 6.  Scrape down the sides with a spatula and mix for a further 10 seconds/speed 6.

Press half the mixture into the base of the prepared pan.

Bake for 25 minutes or until golden.  Cool in the tin for about 10 minutes.

Caramel Middle Method

While the base is cooking, add jersey caramels, cream and an optional pinch of salt to the wiped TM bowl.  Cook for 8 minutes/80c/speed 1.  If the caramels have not melted, cook for a further 1 minute.

Top the biscuit base with the caramel that has been cooled to room temperature, and then sprinkle the chocolate chips over the top.  Make sure the caramel is at room temperature or else the chocolate will melt.

Sprinkle the rest of the oat base over the top of the caramel chocolate mix and gently press it down.

Return the slice to the 180c oven and cook for a further 25 minutes or until golden.

Cool the slice before refrigerating for an hour before slicing.

Drizzle melted chocolate over the top to pretty it up a bit.

~ Justine

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