Carmelita bars

Perfect for caramel lovers! a delicious pecan, chocolate, and caramel bar

Tips

cool before cutting

The caramel in these bars, will not be firm when you take them out of the oven. While I know waiting is hard, but trust me it’ll be worth the wait. In order for them to set they at least need to rest for 5 hours at room temp. You can cut this time in half by covering them and putting in the fridge.

storage

Room Temperature: Bars will keep in an airtight container at room temp for up to a week.

Freezer: Bars can also be frozen in an airtight container for up to 4 months. If you choose to freeze bars, I recommend putting parchment or wax paper in between stacked bars. carmel and chocolate will firm when placed in fridge.

Carmelita bars

Preparation Time: 10 minutes | Cook Time: 30 minutes | Serving size: 1 8×8 sheet

Gather

• 3/4 cup unsalted butter, melted (1 1/2 stick; 170 grams) 
• 3/4 cup (128 g) light brown sugar
• 1 tablespoon vanilla extract 
• 1 cup (120 grams) all-purpose flour
• 1 1/4 cup whole-rolled old fashioned oats (not instant or quick cook)
• 1 teaspoon baking soda
• 266 grams of caramel squares, butter caramel, etc
• 1/2 cup heavy cream
• 1 cup (170 grams) semi-sweet chocolate, either chunks or chips
• 1 cup  chopped pecans

Follow

1. Preheat oven to 350F. Line an 8×8-inch pan with parchment.
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
3. Add the brown sugar, vanilla, and whisk until smooth.
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan, and smooth it with the bottom of a measuring cup, or back of a spoon.
6. Bake for 10 minutes. Make the caramel sauce.
7. Make a double boiler but using a heat proof bowl ( i used an aluminum bowl)
8. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
9. Slowly and evenly pour caramel sauce over the chocolate.
10. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
11. Return pan to oven and bake for about 15 to 18 minutes, until edges are lightly browned and caramel is bubbling.
12. Allow bars to cool in the pan before slicing and serving. This can take up to 4 hours, or overnight, at room temperature. You can cover the pan and place in fridge.