in ,

Carmelitas

Once you finish one of these nutty, oaty, caramely bars, you’ll be reaching for another. So be sure to have a glass of milk — or two — handy before digging in.

Carmelitas

If you like sweet, chewy, chocolatey, toffee-like treats, you’ll love these Carmelita Bars. Add nuts or don’t. Keep the coconut, or take it out. These bars are easy to adapt, easy to make, and easy to enjoy!
Prep Time30 mins
Cook Time25 mins
Cooling35 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Caramel, chocolate, Cookie Bars, Cookies, Dessert
Servings: 48

Equipment

  • Stainless Steel Bench Scraper
  • Metal 9×13 Covered Cake Pan
  • 12×16-Inch Parchment Paper Sheets

Ingredients

THE BASE, COMBINE

  • 2 cups All-purpose flour
  • 1 ¾ cups Quick-cooking oats
  • 1 ½ cups Packed brown sugar
  • ¾ cup Chopped toasted pecans
  • 1 tsp. Baking soda
  • ½ tsp. Kosher salt
  • 2 Sticks butter, melted (16 Tbsp.)

THE CARAMEL, HEAT

  • 2 cups Granulated sugar
  • cup Water
  • 3 tbsp. Corn syrup
  • 1 ½ tsp. Kosher salt
  • ¾ cup Heavy cream
  • 4 tbsp. Unsalted butter, cubed
  • 1 cup Semisweet chocolate chips
  • ¼ cup Chopped toasted pecans

Instructions

  • Preheat oven to 350°. Line a 9×13-inch baking pan with parchment paper; lightly coat with nonstick spray.
  • Combine flour, oats, brown sugar, 3⁄4 cup pecans, baking soda, and 1⁄4 tsp. salt; stir in melted butter and mix until clumps form. Press half of crumb mixture into bottom of pan; bake 10 minutes. (Reserve other half of crumbs.)
  • Heat granulated sugar, water, corn syrup, and 11⁄2 tsp. salt in a large, heavy saucepan oven medium-high until it boils. Cover mixture; boil 2 minutes. Remove lid; boil until caramel is dark amber color, 12–14 minutes. Reduce heat to medium-low; carefully whisk in cream and 4 Tbsp. butter until butter melts.
  • Spread chocolate chips over base. Pour 13⁄4 cups caramel over chips and sprinkle reserved crumb mixture evenly over top. Bake bars until lightly browned and edges are bubbly, 20–25 minutes.
  • Remove bars from oven and let cool; using overhanging parchment paper as handles, remove bars from pan. Rewarm remaining caramel and drizzle over bars. Sprinkle remaining 1⁄4 cup pecans over top of bars. Cover bars and store at room temperature.

Notes

  • Lining pans with parchment paper before spraying with nonstick spray makes removal of the bars a snap.

What do you think?

Written by Lisa Yarde

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




GIPHY App Key not set. Please check settings

Banana Split Brownie Bars

Chewy Chocolate Almond Molasses Cookies