Following a parkrun milestone, a friend of mine shared the most incredible flapjacks that I have ever tasted in my life. I asked Helen Jude for the recipe, and she sent me the link to this blog post. I was astounded to discover that I was already following this blog. Seems like a double endorsement to me!
I first came across carmelitas absolutely ages ago, and although I can’t for the life of me remember where I remember thinking that they looked amazing but I was put off from baking them by the fact the recipe called for wrapped caramels – I didn’t know whether this meant soft or hard, or what type to buy, and I didn’t like being confused so I didn’t save the recipe or attempt to make them.
Thanks to Pinterest, carmelitas were recently brought to my attention again, specifically through a recipe posted on Cooking Classy. This version had added salt, and the combination of salted caramel, chocolate, oats and brown sugar was just too much for me to resist.
For those of you who aren’t in the know, carmelitas are a sort of oaty cookie bar, with a layer of chocolate and caramel in the middle that is deliciously gooey…
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