They are soft, square caramels wrapped in cellophane and sold in an 11-oz bag. Of course using semi-sweet chocolate chips over milk chocolate is a great choice to balance the sweet caramel, which is what I use and recommend. There is salt in the crust/topping, but to try and balance this more, you can add additional salt in the melted caramel sauce. I personally can’t pass up these tasty crumble bars. To thaw, place on counter overnight.Ĭarmelitas are on the sweet side, so if a rich dessert is not your thing, go ahead and skip this one. You can freeze the bars in layers divided by parchment paper for up to 4 months. STORAGE: Store caramelitas in an airtight container at room temperature for up to 1 week. SERVING: If you used parchment paper you can lift the dessert out of the pan and cut it into squares, otherwise cut it in the pan and use a brownie spatula to lift them out. It’s worth the wait, I promise!Įven after the carmelita bars are fully cooled, they’re soft and gooey and wonderful! So even if you have to wait overnight for them to cool, it will be well worth it for them to stay in one piece. So either keep an eye on it, or just leave the pan on a wire rack at room temperature until it’s cool to the touch. You could refrigerate the bars, but it may harden the caramel too much. The entire cooling time will take approximately 2+ hours. COOLING: The HARDEST part of making this dessert is waiting for it to cool so that the caramel can set back up, but it is necessary to wait, or you’ll have a big mess.
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