Oatmeal Carmelita Bars
Back to work, back to school, and nothing says straightforward and portable quite like cookie bars. They are straightforward to mix, and just as straightforward to wrap up and drop in a lunchbox (or lunch bag, depending on who is taking the treat). If you don’t have kids or don’t need to worry about packing a lunch, then all you need to worry about is that these are just plain fantastic. Nothing complicated here, yet the flavor definitely packs a serious punch. An oatmeal shortbread crust is topped with chocolate and chopped pecans, then a layer of caramel sauce, and then finished off with an oat crumb topping. Hello, heaven.
A little over a year ago a reader, Joelle, emailed us to ask if we had a recipe for carmelita bars, as she had enjoyed one on a recent trip and was dying to recreate them at home. Our apologies to Joelle that it has taken us this long to whip them up, but hopefully she feels that they were worth the wait! We know she mentioned that hers had walnuts, while we used pecans in these, but you could easily use either one interchangeably.
We are pretty much a sucker for anything that includes a crumb topping, and these are no exception. Chocolate, nuts, caramel, oats, crumb topping… life doesn’t get much better than that for someone who adores sweets!
One year ago: Oatmeal Muffins with Dates, Cranberries & Pecans
Oatmeal Carmelita Bars
Yield: 24 bars Tasty oatmeal and caramel bars- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) butter, at room temperature
- 1½ cups (330 g) light brown sugar
- 2 cups (162 g) speedy-cooking oats
- 14 ounces (396.89 g) caramel candies, unwrapped
- ½ cup (128 ml) evaporated milk
- 1 cup (180 g) semisweet chocolate chips
- 1 cup (99 g) chopped pecans
- Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
- Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
- While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
- Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
- Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
- Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
- Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
- Yield: 24 bars
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 45 minutes
Ingredients
- 2 cups ( 250 g ) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ( 0.25 teaspoon ) salt
- 1 cup ( 227 g ) butter, at room temperature
- 1½ cups ( 330 g ) light brown sugar
- 2 cups ( 162 g ) speedy-cooking oats
- 14 ounces ( 396.89 g ) caramel candies, unwrapped
- ½ cup ( 128 ml ) evaporated milk
- 1 cup ( 180 g ) semisweet chocolate chips
- 1 cup ( 99 g ) chopped pecans
Method
- Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
- Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
- While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
- Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
- Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
- Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
- Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
