Carmelitas is a classic dessert everyone loves!
Ahhhh, fall has arrived in Chicago. I can once again turn on my oven and begin cooking inside… more often. I wish I could share today’s fun and glorious baking that will soon be on our table several times a week, but I’m saving that for next week as I gain some more experience with this new technique. Trust me, it’s worth waiting for and so easy.
In the interim, I made some ohhhh so yummy bar cookies for Little Miss’s school carnival this weekend. Unfortunately, that meant that the vast majority of them were given away for the cakewalk and to be sold in the food court. I’ll be making them again soon, you can bet on that!
How to Make Classic Carmelitas
Combine 1 cup flour, oats, sugar, baking soda, salt and butter. Blend with a pastry cutter or fork until the mixture resembles coarse crumbs. Press half of the mixture into the bottom of a greased 11” by 7” baking pan.
Bake in a preheated oven at 350 degrees for ten minutes.
Remove the pan and sprinkle chocolate chips and pecans over the crust. Mix caramel topping with the remaining 1/4 cup of flour. Pour over the chips and nuts. Sprinkle the remaining crumb mixture over the top. Put the pan back into the oven and bake for 25 minutes.
Cool and chill. Cut into squares. This is definitely better the next day – so make them ahead!
Classic Carmelitas
Ingredients
- 1 1/4 cups flour
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter melted
- 6 ounces chocolate chips
- 1/2 cup pecans chopped
- 3/4 cup caramel syrup
Instructions
- Combine 1 cup flour, oats, sugar, baking soda, salt and butter. Blend with a pastry cutter or fork until the mixture resembles coarse crumbs. Press half of the mixture into the bottom of a greased 11” by 7” baking pan.1 1/4 cups flour, 1 cup rolled oats, 3/4 cup packed brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 12 tablespoons unsalted butter
- Bake in a preheated oven at 350 degrees for ten minutes.
- Remove the pan from the oven and sprinkle chocolate chips and pecans over the crust. Mix caramel topping with remaining 1/4 cup of flour. Pour over the chips and nuts. Sprinkle the remaining crumb mixture over the top. Put the pan back into the oven and bake for 25 minutes.6 ounces chocolate chips, 1/2 cup pecans, 3/4 cup caramel syrup
- Let it cool and chill and then cut it into squares before serving.
Notes
- These Carmelitas can be made in advance. Store them in an airtight container at room temperature.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Lucy – Awww, thank you! You're so sweet!
Kelly – I'm glad you think so. I try, but I also know what I intend 🙂
Lisa – I'm glad the oven's going back on, too. I sorta miss some of the things I can do with it.
YUM!!! Glad you can turn the over back on! LOL! Thanks for the recipe, and as always, thanks for linking to TMTT.
I love all your recipes. You make them so easy to follow. Thanks Michelle!
Just wanted to let you know you’ve got a little something over at my blog!
http://moderndayrickyandlucy.blogspot.com/2010/09/award.html