Cocomels Carmelitas

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Yieds: approx. 1 dozen | Prep. Time: 35 minutes | Total Time: 1 hour 35 minutes

Ingredients

Caramel Sauce Layer:

2 3.5oz. bags Cocomels Coconut Milk Caramels

1/2 cups full fat canned coconut milk

Crust & Toppings:

1 cup all-purpose flour

1 cup rolled oats

1/2 cup coconut sugar (or brown sugar)

1 tsp baking powder

1/2 tsp salt

3/4 cup butter (or vegan butter), melted

1 tsp vanilla extract

Chocolate Layer:

1 10oz. bag chocolate chips (or vegan chocolate chips)

Unwrap the caramels and place them in microwave safe bowl with coconut milk. Microwave in 20 second increments, stirring in between, until the caramels are completely melted. Combine thoroughly and put sauce in refrigerator to thicken.
Meanwhile, preheat oven to 350 degrees F & grease an 8x8” pan.
In a large bowl, whisk together flour, oats, baking powder, sugar, and salt. Mix in melted butter and vanilla extract to form a crumble. Press half the crumble mixture into bottom of greased pan to form the bottom crust. Bake for 10 minutes.
When the crust is done, take out of oven and spread the chocolate chips onto the crust. Pour the caramel sauce evenly over the chocolate chips. Top with remaining crumble mixture. Bake for 15 minutes.
Remove from oven and allow to cool. Place in refrigerator for approximately 1 hour until the caramel is hardened. Cut into bars and enjoy!

Recipe adapted from INFRA