Carmelitas Bar
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups quick-cooking oats
- 1 1/4 cups brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups unsalted butter softened, (2 1/2 sticks)
- 1 1/2 cups chocolate chips divided
- 1/4 cup pecans chopped, divided
- 1 1/2 cups salted caramel sauce (homemade or store bought)
- 2 1/2 tbs all-purpose flour
Instructions
- Heat oven to 350 degrees F. Lightly cover a 9 by 13-inch pan with non-stick spray.
- In stand mixer bowl, fitted with a paddle attachment, add in the flour, oats, brown sugar, baking soda, salt, and softened butter. Mix on low until fully combined and mixture is crumbly. Evenly divide the mixture into 2 equal portions.
- Press one half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.
- Sprinkle 1 cup chocolate chips, and 1 cup chopped pecans over the cooled crust. Mix the salted caramel sauce, and 2½ tablespoons of flour together, and drizzle over the chocolate chips, and pecans. Top with the remaining crumb mixture and remaining ½ cup of chocolate chips and ¼ cup pecans.
- Transfer the pan back to the oven and 15 to 20 minutes or until the crust starts to brown. Remove from the oven and transfer pan to a wire rack to cool for 30 minutes then, transfer to the refrigerate for the caramel filling to set, about 2 hours.
Notes
Carmelita Bar
These Carmelita Bars are what you make when you want cookies but don’t want to babysit one cookie sheet after another. It’s also what you make when you want to bribe your kids back into form.
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