These Carmelita Bars are irresistible. They're loaded with tons of oats, gooey with caramel, boast chocolate to boot. They're one of the best cookie bars to share at potlucks. They're also an acceptable breakfast :) Be sure to give dessert enough time to cool and chill before cutting.
½cupfinely shredded unsweetened coconut, optional for topping
Instructions
Preheat oven to 350F with rack on lower middle position. Line a 9x13 baking dish with enough foil to hang over the edges after pressing foil into the pan (helps with easy removal of entire dessert); butter foil and set aside
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, blend the butter and brown sugar on medium speed until lighter and fluffy, about 3 min. Add vanilla and blend to combine. Reduce speed to low. Slowly add flour mixture just until no flour streaks remain; don't over-mix. Add oats and stir in by hand just until combined.
Transfer half of mixture to prepared baking dish. I use flat bottom of drinking glass to firmly press dough down until it is an even layer, tightly pressed throughout. You want the dough pressed down firmly without cracks so it stays together after baking. Bake for 10 minutes and remove from oven. Top evenly with chocolate chips and toasted pecans. Then carefully pour warm caramel sauce evenly over the top, gently spreading it to an even layer.
Sprinkle remaining half of oatmeal mixture over the caramel layer, making sure it's an even layer. Bake another 15-20 minutes or until topping is lightly browned. Remove from oven. If desired, sprinkle with shredded coconut evenly over the top. Allow to cool in pan completely at room temp. For best results, cover and chill overnight, or at least 4 hours. Once chilled and set, Use the foil overhang to remove entire dessert from pan. Place on a cutting board and cut into squares. Store in airtight container. Will keep in fridge for several days. Caramelitas can also be tightly wrapped and frozen for several weeks; defrost at room temp before serving.
*I make my own salted caramel, but if you prefer, you may use store-bought caramel morsels found in grocer's baking aisles and melt them according to package instructions. Jars of caramel ice-cream topping are not recommended for use in this recipe.