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Coconut Caramelitas * Once in a Blue Spoon

Coconut Caramelitas

Sweet and gooey caramel sandwiched between oatmeal cookie layers with coconut and chocolate chips!

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 small or 9 large bars
Author Taylor * Once in a Bluespoon

Ingredients

For the Oatmeal Cookie Base

  • cooking spray
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup coconut oil (see note)
  • 2/3 cup brown sugar (dark or light)
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 1/4 cups old fashion oats
  • 1/2 cup unsweetened shredded coconut (see note)

For the Caramel

  • 1 cup white sugar
  • 4 tbsp salted butter cut into 8 pieces
  • 1/2 cup heavy cream

For the Caramelitas

  • 1 cup chocolate chips (I use semi-sweet, any kind will work)
  • 1/2 cup unsweetened shredded coconut (see note)

Instructions

For the Oatmeal Cookie Base

  1. Preheat the oven to 350F, line an 8x8" pan with foil and spray the foil with cooking spray

  2. In a large microwave safe bowl melt the butter and coconut oil

  3. Stir in the brown sugar, coconut and vanilla extracts, and salt

  4. In a separate bowl combine the flour, baking powder, oats, and coconut flakes

  5. Add the dry ingredients to the wet and stir until combined

  6. Press half of the dough into the foil lined 8x8" pan

  7. Bake for 12-15 minutes until very slightly golden, while the caramelitas are in the oven make the caramel sauce

  8. Remove from the oven and sprinkle the chocolate chips over the oatmeal base, then sprinkle on the coconut flakes and pour the caramel sauce (see recipe below) over top

  9. Crumble the reamining half of the oatmeal base evenly over the top of the caramel

  10. Return to the oven and bake for an additional 15-17 minutes until the oatmeal cookie is golden brown and the caramel is bubbling

  11. Allow the coconut caramelitas to cool in the fridge for AT LEAST a few hours before attempting to cut, or they will ooze everywhere, I reccomend chilling in the fridge overnight

For the Caramel (see notes)

  1. Place in the sugar in a medium sized pot over medium heat, stirring constantly with a whisk or heat proof rubber spatula until the sugar is melted, it will clump up but these clumps will eventually melt into a brown liquid

  2. Once the sugar is melted add the butter carefully as it will sputter and bubble, stir constantly until the butter is completely melted

  3. Stream in the heavy cream, whisking/stirring constantly, again, be careful as the caramel will bubble up

  4. Once everything is combined remove the pan from the heat and set aside

Recipe Notes