Carmelitas
Sweet oatmeal cookie, rich creamy caramel, and chocolate chip flavor bombs make these Chewy decadent Carmelitas for serious cookie bar connoisseurs!
Servings 9 to 12 squares
Calories 504kcal
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup quick-cooking oats
- 3/4 cup brown sugar, packed
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter, melted
- 1 (10-ounce) bag soft caramel squares, unwrapped
- 1/3 cup heavy whipping cream
- 1 1/4 cups semisweet chocolate chips
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees. Line an 8X8 inch baking dish with parchment paper or aluminum with a 2-inch overhang on both sides.
- In a large mixing bowl, add flour, baking soda, oats, brown sugar, salt, vanilla, and melted butter to the bowl. Stir until combined. The dough will be crumbly.
- Divide dough in half, pressing one half of the dough into prepared 8" x 8" pan.
- Bake for 10 minutes in the preheated oven, set aside to cool for 10 minutes.
- While crust is baking, melt caramel squares and heavy cream in the microwave for 2 minutes on 50% power. Stir caramels and cream until smooth and completely melted. Return to microwave at 30-second intervals at 50% power until completely melted and caramel is smooth when stirred. Set aside to let cool and thicken.
- Sprinkle chocolate chips and pecans over slightly cooled crust.
- Spread cooled, melted caramel sauce over chocolate chips and pecans.
- Break the remaining dough into small pieces then lay the pieces in a single layer over the caramel, chocolate chips, and pecans.
- Bake in the preheated oven for 15-18 minutes, or until golden brown on the top. Let Caramelitas cool before cutting.
Nutrition
Serving: 1/9 of the recipe | Calories: 504kcal | Carbohydrates: 49g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 54mg | Sodium: 107mg | Potassium: 247mg | Fiber: 4g | Sugar: 27g | Vitamin A: 615IU | Calcium: 51mg | Iron: 3mg