Carmelita Bars

These Carmelita Bars are irresistible. They're loaded with tons of oats, gooey with caramel, and plenty of chocolate. They're one of the best cookie bars to share at potlucks. Be sure to give dessert enough time to cool and chill before cutting.

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: bars (one 9x13 pan)

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon table salt
1 cup butter, room temp
1 ½ cups light brown sugar, packed
1 teaspoon pure vanilla extract
2 cups rolled oats
1 ½ cups salted caramel sauce, warmed*
1 cup semisweet chocolate chips
1 cup chopped toasted pecans
½ cup finely 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; 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. Press dough down firmly without cracks so it stays together after baking.
Bake 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.

Notes

Make sure to warm your caramel sauce before pouring it over the bars. This will make it easier to pour and spread evenly, and it will also prevent the bars from cooling down too much when the sauce is added.
When adding the flour mixture, remember not to overmix. Just blend until there are no flour streaks remaining. This will keep your bars from becoming too dense.
Allow the bars to cool completely in the pan at room temperature. This will help them set properly and make it easier to cut them into beautiful, even squares.
Store in an airtight container. Will keep in the fridge for several days. Carmelita bars can also be tightly wrapped and frozen for several weeks; defrost at room temperature 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.
This recipe is part of our Dessert Bar Recipes Collection.

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Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: Bake