sugar_free_carmelitas
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| sugar_free_carmelitas [2024/05/18 13:39] – created karin | sugar_free_carmelitas [2024/09/25 04:11] (current) – [Ingredients] karin | ||
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * 1 1/2 c. butter, melted | + | * 1 1/2 c. dairy-free margarine, melted |
| * 1 1/2 c. brown sugar substitute (I use [[https:// | * 1 1/2 c. brown sugar substitute (I use [[https:// | ||
| * 2 c. white whole wheat flour | * 2 c. white whole wheat flour | ||
| * 2 c. oats | * 2 c. oats | ||
| * 2 t. baking soda | * 2 t. baking soda | ||
| - | * 1 jar of sugar-free caramel sauce (I use [[https:// | + | * 1 recipe |
| * 12 oz. sugar-free chocolate chips (I use [[https:// | * 12 oz. sugar-free chocolate chips (I use [[https:// | ||
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| * Preheat the oven to 350º F. | * Preheat the oven to 350º F. | ||
| * Cream together the melted butter and the brown sugar. Add in the dry ingredients (flour, oats and baking soda) and mix until combined. | * Cream together the melted butter and the brown sugar. Add in the dry ingredients (flour, oats and baking soda) and mix until combined. | ||
| - | * Press half of the cookie dough into the bottom of an 9 x 13 baking pan (ungreased). Bake for 10 minutes. | + | * Press 2/3 of the cookie dough into the bottom of an 9 x 13 baking pan (ungreased). Bake for 10 minutes. |
| - | * Take cookies out of oven and allow to cool for 10 min. Pour a generous amount of caramel sauce over the bars (not the whole bottle; I just do it until it looks right) and then sprinkle the chocolate chips over the caramel. Crumble the rest of the cookie topping over top of the chocolate chips and caramel. Bake for 20 minutes more, until edges are golden brown and slightly crispy. Cookies will be wobbly when you take them out because of the center of **molten caramel** -- they are baked, do not be fooled. | + | * Take cookies out of oven and allow to cool for 10 min. Pour a generous amount of caramel sauce over the bars (~6 fl. oz., as a guess) and then sprinkle the chocolate chips over the caramel. Crumble the rest of the cookie topping over top of the chocolate chips and caramel. Bake for 20 minutes more, until edges are golden brown and slightly crispy. Cookies will be wobbly when you take them out because of the center of **molten caramel** -- they are baked, do not be fooled. |
| * Wait until cookies have cooled COMPLETELY before cutting or you will have an unholy mess on your hands. Also they will be too hot to eat so just don't do it (no matter how much you want to!) | * Wait until cookies have cooled COMPLETELY before cutting or you will have an unholy mess on your hands. Also they will be too hot to eat so just don't do it (no matter how much you want to!) | ||
| ===== Notes ===== | ===== Notes ===== | ||
| - | | + | * I have also made these as a vegan gluten-free cookie; that version can be found here: [[https://karinhowe.com/recipes/vegan_carmelitas|Gluten |
| - | | + | |
| - | * Use a sugar-free caramel sauce (I use [[https://www.walmart.com/ip/Smucker-s-Sundae-Syrup-Sugar-Free-Caramel-Flavored-Syrup-19-25-Ounces/ | + | |
| - | * Use sugar-free chocolate chips (I use [[https:// | + | |
| - | * Use a brown sugar substitute instead of the brown sugar (I use [[https:// | + | |
| - | * I use white whole wheat flour instead of regular white flour because I don't eat white flour. Regular whole wheat would work fine as well, or I would also try oat flour. | + | |
sugar_free_carmelitas.1716061145.txt.gz · Last modified: 2024/05/18 13:39 by karin