A while back I posted a recipe from one of my favorite Ice cream joints in Provo, Utah called called Rockwell.
I recently tweaked the recipe a bit more reducing the amount of butter and sugar, I also added extra fiber to the original recipe so here is the new version.
Carmelita from Rockwell Recipe
Caramel and chocolate filled oat bars enriched with fiber.
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1 tbsp ground flax seed
- 1 tsp baking soda
- 1 cup rolled oats
- 1 tsp salt
- 1/2 cup butter melted
- 1/2 cup brown sugar (scant)
- 1 tsp vanilla extract
- 1/3 cup heavy whipping cream
- 3/4 cup caramel balls or 30 caramel squares prewrapped (For easier recipe substitute caramels and cream with 4 oz. of dulce de leche )
- 3/4 cup chocolate chips or chocolate shavings
- Preheat oven to 350°F.
- Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on to melt, about 30-45 seconds. Add the brown sugar, vanilla, and whisk until smooth.
- In a separate bowl gently mix together the flour, flax seed, oats, baking soda, optional pinch salt, and stir until combined. Then slowly add in the butter and sugar. Mixture will be thick.
- Add HALF of the mixture to the prepared pan, and smooth it with a spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside. Bake for 10 minutes.
- While it bakes, make the caramel sauce. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 30-second bursts to melt caramels, stirring after each burst. It will likely take about 3 to 4 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- No preparation needed if using the dulce de leche. You may warm it up for about 30 seconds if it’s a little thick, but it’s not always necessary.
- Remove pan from the oven and evenly spread with the caramel or dulce de leche. Slowly and evenly sprinkle the chocolate chips over the caramel.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top. Return pan to oven and bake for about 15 to 18 minutes or until golden on top.
- Allow bars to cool at least 10 minutes in the pan before slicing and serving, giving the molten caramel time to firm up. They taste amazing warm and fresh right out of the oven.