The Village Cookbook: MCK’s Carmelitas

If loving these is wrong, I don’t wanna be right! My dear Lexington friend McKayla would make these for us and we’d just DEVOUR in her closet, wine in hand, sans kiddos — what a delight! Featured in The Village Cookbook, this recipe is sure to be a hit at your next holiday gathering…or if you’re like me, make a batch to enjoy from the comfort of your couch…perfectly delicious and nostalgic.

Ingredients:

• 1 bag caramels, unwrapped

• ¼ cup- ½ cup heavy cream

• 12 tablespoons butter, melted

• ¾ cup brown sugar

• 1 cup flour

• 1 cup old-fashioned oats

• 1 teaspoon baking soda

• Pinch of salt

Directions:

Heat the oven to 350°F and line an 8-by-8-inch baking pan with parchment paper (I love this one from Great Jones — currently $20 off!

In a saucepan (I am an Always Pan girl through and through) over low heat, combine the caramels with one-sixth of a cup of heavy cream. Heat until melted and blended, adding more heavy cream if it seems too thick.

In a bowl, combine the butter, brown sugar, flour, oats, baking soda and salt. Pat half of the mixture into the baking pan. (I usually do a little more than half on bottom.)

Bake for 10 minutes. Take the pan out of the oven and sprinkle in the chocolate chips. Pour the caramel over the chocolate chips. Sprinkle the remaining batter over the caramel.

Bake for 20 minutes, or until golden and bubbly. Let cool to room temperature.

Cut into squares, wrap them up and put in the fridge or freezer to firm up before serving. They will get melty if left out.

You can find this sinfully delicious recipe and SO much more in The Village Cookbook. Available in hardback or bundled with digital so you can immediately access the entire Village Cookbook PDF upon purchase of the bundle.

Happy cooking and happiest holidays, gang!!!