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Carmelitas

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This is not your average layered pan bar. Carmelita’s are these great little sandwich bars that have this delicious center of chocolate, sticky caramel and pecans – such a win-win…..They’re rich and buttery and would make a fantastic holiday cookie….And don’t forget, these make a big batch so yeah, make a batch and throw a holiday party. You have plenty. Do it. Happy Holidays :-)

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Carmelitas

 

Ingredients:

Crust and Topping –

 

2 cups all-purpose flour

1 1/2 cups quick-cooking oats

1 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 cubes) unsalted butter, softened

 

Filling –

 

I bag caramels (about 1/2 cups)

2 tablespoons milk

1 cup chocolate chips

1 1/2 cups chopped pecans

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Directions:

 

Preheat your oven to 350 degrees F and lightly grease a 9″ xo 13″ pan.

To make the crust: Combine the flour,oats, sugar, baking soda, and salt. Add the butter and stir by hand or on low speed of a stand mixer until the mixture is crumbly.

Transfer half the crumb mixture to the prepared pan and press it evenly into the edges and corners.

Bake the crust for 10 minutes.

Remove the crust from the oven and set it aside to cool for 10 minutes.

To make the filling: Melt the caramel and milk over low heat in a saucepan or in a microwave, stirring to combine.

Pour the caramel onto the crust, spreading it to the edges, and allow to cool until set, about 20 to 30 minutes.

Sprinkle the chocolate chips and pecans evenly over the firm caramel layer, then top with the remaining crumb mixture.

Bake the bars for 25 to 30 minutes, until the crust is lightly browned and the caramel is bubbling around the edges.

Remove the bars from the oven, loosen the edges, and let them cool completely in the pan before cutting.

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