Guittard Chocolate Caramelitas

Guittard Chocolate Caramelitas

Chocolate, caramels and pecans in a crispy, oatmeal crust.
Course: Dessert
Cuisine: American
Keyword: Caramel, Cookies
Difficulty: Intermediate
Brand: Guittard
Servings: 4 dozen

Equipment

  • Oven
  • Saucepan
  • Stovetop
  • Large Bowl
  • 9x13x2 inch Baking Pan
  • Microwave (optional)

Ingredients

  • 14 oz Light Candy Caramels
  • 1/2 Cup Evaporated Milk
  • 2 Cups Unsifted All-Purpose Flour
  • 2 Cups Quick-Cooking Rolled Oats
  • 1 1/2 Cups Packed Light Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Butter (melted)
  • 2 Cups Guittard 46% Semisweet Dark Chocolate Baking Chips
  • 1 Cup Chopped Pecans

Instructions

  • Preheat oven to 350ºF. Grease 9x13x2-inch pan.
  • Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
  • In large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2-inch pan. Bake for 10 minutes at 350ºF.
  • Remove from oven and evenly sprinkle 1 1/2 cups of chips and pecans over crust. Pour and spread caramel mixture to cover chips and pecans.
  • Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
    Enjoy!

Notes

Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

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