This recipe will make a full 9x13 pan so I love making it for dessert and then using the 2nd half of the pan to make Cake Pucks. It's sooooooooooooo good.
Carmelo's Recipe:
2 1/4 cup Oats -regular not quick or instant
2 cups flour
1 1/2 cup butter (3 sticks) softened
1 1/2 cup brown sugar
1 tsp baking soda
1 tsp salt
Mix all ingredients. Press 1/2 of the mixture into the bottom of a 9x13 pan.
Bake at 350 for 10 minutes then sprinkle 2 cups semi sweet chocolate chips over the crust*
Add 6 TBL flour to 1 jar of Mrs. Richardson's Butterscotch Caramel sauce and pour it over the chocolate chips.
Sprinkle the rest of the oat mixture evenly over the top of the caramel
Bake 15-20 minutes at 350
Cut into small squares.
These are rich and so crunchy with the oatmeal crust and when I made them into cake pucks these flavors were FANTASTIC together. I used salted caramel melts but you can use whatever you want!
*If you want just a caramel flavor you can leave out the chocolate chips.
For the pucks I broke some of the squares up and put them in my mixer. (Breaking them up makes it so you don't have to blend as much- you want to preserve all those crunchy oat bits!)
I pulsed the mixer for about 30 seconds and then it was ready!
Scoop the mix into the small cake puck mold (you can use the regular or mini cake puck molds for this recipe). Use a Puck Press, your scrapers or the bottom of a measuring cup to gently pat the top of the cake puck centers down so they are level with the mold. Scrape off any excess mix.
Place mold in the fridge or freezer until completely chilled, (if freezing, make sure to let the cores defrost a bit if fully frozen, you don't want condensation to form on the core after you dip them in the chocolate).
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.
