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tahini oat chocolate carmelitas bars

Tahini Carmelitas

Tiffany
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Servings 16

Ingredients
  

For the Caramel Filling:

  • 6 oz caramels (170 g)
  • 1/3 cup heavy cream (80 ml)

For the Carmelitas:

  • 1 cup all-purpose flour (125 g)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (113 g)
  • 1/4 cup sugar (50 g)
  • 1/2 cup brown sugar (100 g)
  • 1/4 cup tahini (60 ml)
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup rolled oats (90 g)
  • 3/4 cup chopped chocolate (4.5 oz, 125 g)
  • caramel filling

Instructions
 

Caramel Filling

  • Unwrap the caramels. Using a double boiler or a heatproof bowl in the microwave, heat the caramels and the heavy cream. If using the microwave on high wattage, heat for about 15 seconds at a time. Heat until the caramels melt and you are able to fully incorporate the cream, then set aside.

Tahini Carmelitas

  • Preaheat the oven to 350° F (180° C.) Spray an 8x8 (20x20 cm) pan with baking spray or line with parchment paper.
  • In a large mixing bowl, using an electric mixer, beat the butter, sugar, and brown sugar. Once these are fully combined, mix in the tahini. Next, mix in the egg and the vanilla.
  • Using a spoon, stir in the flour mixture and the rolled oats until they are only just incorporated. Be careful not to overmix.
  • Press about 2/3 of the cookie mixture into the prepared pan. Cover it with the chopped chocolate, then the caramel filling. Finally, cover the caramel with pieces of the remaining dough - they should spread out to mostly cover the top during baking.
  • Bake at 350° F (180° C) for about 24-26 minutes. The tops of the carmelitas will turn a golden brown.
  • Store at room temperature for up to 3 days, or 4-5 days in the refrigerator.