Cupcakes and cake have their charm for all the right reasons. Sprinkles, frostings and fillings are hard to beat, but when you combine the flavors of a Snickers bar with oatmeal in these oatmeal carmelitas, you’ll give those birthday-inspired treats a run for their sweet money.
Once you have the oat crumble down, you can use it as a base for your favorite fillings. Mix and match the chocolate — milk, semi-sweet and bittersweet all work great — and even add some toffee or coconut for a twist on a Heath or Almond Joy. For a true Snickers flavor use peanuts, but if you want to share the love with your peanut-free friends go for pecans or walnuts.
Bake, freeze, slice and share. You’ll be so glad you did.
- Prep Time:10 minutes
- Cook Time:25 minutes
- Total Time:2 hours and 55 minutes
- 1 1/2 cup flour
- 1 1/2 cup quick-cooking oats
- 1 cup packed brown sugar
- 1 cup butter, melted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 oz semi-sweet chocolate
- 3 oz bitter-sweet chocolate
- 1/2 cup pecans, chopped
- 1/2 cup caramel topping
Preheat oven to 350°F.
In a large bowl, add the flour, oats, sugar, baking soda and salt.
Add in the melted butter and stir until combined.
Spread half of the crumble in a greased baking dish or silicone pan. If you like them soft and thick, go with a 8×8 or 9×13 for thin and crispy.
Bake for 10 minutes.
Evenly spread the chocolate and pecans over the baked crumble and then drizzle the caramel.
Spread the remaining crumble over the chocolate, pecans and caramel.
Bake for 15 minutes.
Cool for 20 minutes and then freeze for 2 hours or until set.
Cut into squares and serve with milk.