Oatmeal Caramelettos

Upon popular demand from my fellow dietetic friends, I am bringing you this decadent, caramelly, chocolately cookie. I was in charge of bringing dessert to a baby shower this past weekend and I chose to make these. After one bite, everyone was asking me for the recipe. I based this recipe off of one I recently found on Pinterest. I switched it up slightly by subbing almond flour for all-purpose to make it a weeee bit healthier (plus I don’t have all-purpose at my apartment).

These cookies require only one bowl and no mixer, so they are a breeze to whip up. Honestly, the most tedious part is unwrapping all those dang caramels (#firstworldproblems). The end result, is a buttery soft oatmeal cookie sandwiching a layer of chocolate and caramel. Worth it.

It’s that time a year where parties are in full effect, so bake these for your next birthday, graduation, wedding, baby, whatever party/shower you have coming up!

Oatmeal Caramelettos

Yield: 8X8 inch pan

Adapted from: Averie Cooks


3/4 cup butter, melted (1 1/2 stick)

3/ 4 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup almond flour (or all-purpose flour)

1 cup whole-rolled old-fashioned oats

1 teaspoon baking soda

35 caramel squares, unwrapped

1/2 cup heavy cream

pinch of salt

1 cup semi-sweet chocolate chips


Preheat oven to 350F. Spray an 8×8-inch pan with cooking spray.

In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds. Add the brown sugar, vanilla, and whisk until smooth. Add the flour, oats, baking soda, optional pinch salt, and stir until combined.

Add half of the mixture to the prepared pan (just eyeball it) and bake for 10 minutes.

While it bakes, make the caramel sauce.

In a large microwave-safe mixing bowl heat caramels until melted. Add cream and stir until combined. Add pinch of salt.

After 10 minutes, remove pan from the oven and sprinkle with the chocolate. Slowly and evenly pour caramel sauce over the chocolate then crumble the reserved oatmeal-brown sugar mixture over the top. Bake for another 15 to 18 minutes or until edges are lightly browned and center is bubbling slightly. The center will look undercooked, but will continue to bake and harden as they cool.

Allow bars to cool completely for a couple hours before slicing and serving or else they will be a (tasty) gooey mess. Once cool, slice and enjoy.



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