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 aws 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 cake walk 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
1 1/4 c flour
1 c rolled oats
¾ c packed brown sugar
1/2 t baking soda
1/4 t salt
12 T butter, melted
6 oz chocolate chips
1/2 chopped pecans (this is about the only time you’ll see me make anything with nuts; I’m not generally a fan, but they are so good in these!)
3/4 c caramel syrup
Combine 1 cup flour, oats, sugar, 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 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!