Salted Carmelita Bars Meets Homemade Ice-Cream!

i saw this recipe for these bars on another blog a few days ago and they looked so good. The combinations of salty, sweet, crunchy, and smooth compliment each other so well!

i started the salted caramel and while it cooked i started on the crumb crust/topping.

Salted Caramel
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream, at room temperature
3 1/2 tablespoons unsalted butter, at room temperature
1 teaspoon kosher salt
2 tablespoons flour

Combine the sugar and water in a pot over medium. And as mush as you may want to don't stir it. If ice crystals develop on the side of the pot set the lid on and let the heat melt them down. Bring to a boil until the mixture turns a nice amber color and then take off the heat. Add the cream carefully. Combine the remaining ingredients and whisk.

Crumb Crust/Topping
Preheat your oven to 350
2 cups plus 
1 3/4 cups quick-cooking oats
1 1/4 cups packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups unsalted butter, at room temperature
1 cup semisweet chocolate chips

Combine all ingredients except the chocolate chips with a pastry blender. i used my washed hands after a while because it was too much for my pastry blender to handle. Combine the mixture until it resembles gravel. 

Press 2/3 of the mixture into your oiled 9x13 pan and bake for 10 minutes.   

As soon as you take the crust out of the oven sprinkle the chocolate chips over the hot crust. 

  
Pour your caramel over the chocolate and crust and sprinkle the remaining third of the crust over the caramel. Now bake for 15-20 minutes!

Cut and enjoy!! Before i enjoyed mine, with a cup of milk, i let it set out for about 2 minutes so the caramel could become soft and gooey! 

The day after i made the bars i made some homemade ice-cream! It's good stuff, near the end of the churning i diced about 6 or 7 bars and tossed the bits into the soft ice-cream.