While browsing Pinterest, I came across a recipe for Carmelitas that I had to try. So as soon as I had the opportunity, I modified the recipe to be gluten-free, and the results were as gooey and rich and wonderful as I had hoped! These are very addicting, so you may want to save the diet for another day.
GF Carmelitas
32 caramel squares, unwrapped
1/2 c. evaporated milk
3/4 c. butter, melted
3/4 c. packed brown sugar
1 c. GF All Purpose flour
1 c. GF rolled oats
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp xanthan gum
6 oz. semisweet chocolate chips
Combine the caramels and evaporated milk in a saucepan over low heat. Stir until completely smooth. Do not leave unattended! Set caramel mixture aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, baking soda, baking powder, and xanthan gum. Press half of the mixture into the bottom of an 8x8 pan. Bake at 350 for 10 minutes.
Remove the pan from the oven and sprinkle the chocolate chips evenly over the cookie crust. Pour the caramel mixture over the chocolate chips.
Add the top layer of cookie crust by either 1) crumbling the remaining mixture evenly over the top, or 2) rolling out the remaining mixture between two pieces of waxed/parchment paper, peeling off the top piece, inverting the waxed paper so that the rolled out mixture is laying on top of the caramel filling and carefullly pulling back the remaining waxed paper.
Return the pan to the oven and bake for an additional 18-20 minutes, until the edges are lightly browned.
Cool completely before cutting. This may take several hours because of the caramel, so if you are pressed for time you can stick it in the fridge for an hour or two to cool more quickly.
To make a 9x13-sized pan, simply double the recipe.
