I was thinking about trying a carrot cake tonight but the Tall Short Person wanted us to try caramelitas. She and her friend Miss A had made them. The Tall Short Person said she could eat the whole pan. My Dad had sent homemade caramels for Valentine's Day so I figured why not. I can make carrot cake another day.
Gluten Free Caramelitas
32 unwrapped caramels
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot flour
1/2 cup almond flour
1 cup gluten free quick oats
4 to 6 ounces chocolate chips.
Preheat oven to 350 degrees Fahrenheit. Butter a 8 inch by 8 inch pan. It should be at least two inches deep.
In a heavy saucepan, put the caramels and cream. Over a low heat, stir until the caramels are melted into the cream.
Mix the melted butter, brown sugar, flours, and oats together. You will have a crumble mixture. Press half of the mixture into the bottom of your baking dish. Bake for ten minutes. The edges should be lightly brown.
Pull out of the oven. Spread the chocolate chips over it.
Pour the caramel over the chocolate chips.
Sprinkle the rest of the crumble mixture over the caramel. Bake for another 15 to 25 minutes. You want the caramelitas to be golden.
The one piece of advice that I can give you is wait until the caramel is cool enough not to burn your mouth before you eat this!
It is incredibly decadent and sweet and a small bit goes a long way. As it cooled it held together more like a bar but we never let it get to room temperature so I do not know well the gluten free version will hold together as a bar. I know it serves very well in a bowl and a spoon, eaten like apple crisp.
We will see what happens tomorrow. Maybe I will get my cake. Though I really will not need it until next week when the caramelitas are all gone. That is if there are any left when I get home from work!