Recipe for Carmalitas
Makes 15 Squares
Tin: 30cm x 20cm
Conventional oven 180 c
Fan oven 160c
AGA baking oven
225g whole rolled oats
250g plain flour
350g light soft brown sugar
1 tsp bicarb
50g unsalted butter melted
100g dark chocolate chips
150g 72% dark chocolate roughly chopped
100g pecans roughly chopped
1 x 397g tin Carnation Caramel
In a bowl combine the oats, flour, sugar, bicarb and 1 tsp salt.
Stir in the melted butter.
Spoon two thirds of the mixture into the tin and press down firmly.
Scatter over the chocolate chips, dark chocolate pieces and the pecans and drizzle 347g of the caramel over.
Sprinkle over the remaining oat mixture to cover.
Bake for 20–25 mins until golden. Leave to cool completely in the tin (this takes ages because of the hot caramel!) before turning out and cutting up.
You can drizzle with some more melted chocolate and the remaining caramel but I don’t think it needs it.
