Side Pannel
Nutella Stuffed Caramelitas
Nutella Stuffed Caramelitas
- Recipe Submitted by maryjosh on 09/19/2018
Ingredients List
- 125 grams (1 and 1/4 cup) rolled oats
- 190 grams (1 cup) brown sugar
- 210 grams (1 and 1/2 cup) plain flour
- 1 teaspoon baking soda
- 230 grams (1 cup / 2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 150 grams (1/2 cup) Nutella
- 75 grams (1/2 cup) chocolate chips
- 120 ml (1/2 cup) salted caramel sauce, homemade or store bought
Directions
Prepare an 8 inch square baking tin by greasing with butter and lining with baking or parchment paper. Preheat your oven to 180 C (360F). Then, in a large mixing bowl, place the rolled oats, sugar, flour and baking soda. Stir gently to mix. Melt your butter in the microwave until just melted and then pour over your oat mixture. Stir until all the ingredients are nice and moist and a soft dough forms. Then press half of the dough into your prepared tin into an even layer. Pop into the oven for 14-15 minutes or until nice and golden on top. Leave to cool slightly for 5 minutes.
Add Nutella to the browned oat layer. Smear slightly to cover most of the base. Scatter over chocolate chips. Then pour over caramel on top. Gently tap the tin so the caramel completely covers the top. Grab the rest of your oat dough and place dollops all over the top. Most of the top should be covered but its ok to have some of the caramel poking through here and there. Bake for another 15 minutes or until the top is golden brown. Leave it in the tin to cool completely before popping into the fridge to set completely for at least 4-6 hours or even better, overnight
Run a small butter knife around the edges and lift out of the tin. Cut into small squares using a sharp knife. Serve.
Add Nutella to the browned oat layer. Smear slightly to cover most of the base. Scatter over chocolate chips. Then pour over caramel on top. Gently tap the tin so the caramel completely covers the top. Grab the rest of your oat dough and place dollops all over the top. Most of the top should be covered but its ok to have some of the caramel poking through here and there. Bake for another 15 minutes or until the top is golden brown. Leave it in the tin to cool completely before popping into the fridge to set completely for at least 4-6 hours or even better, overnight
Run a small butter knife around the edges and lift out of the tin. Cut into small squares using a sharp knife. Serve.
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