Oatmeal Carmelita Bars
User Reviews
4.3
Oatmeal Carmelita Bars
Description
The base dough combines all-purpose flour, baking soda, salt, butter, light brown sugar, and quick-cooking oats, creamed and lightly mixed before pressing half into a buttered baking dish. After a short initial baking, a caramel sauce of evaporated milk and caramel candies is melted together and allowed to cool slightly before spreading. Chocolate chips and pecans are then sprinkled on the caramel layer and baked briefly to meld flavors without melting the chocolate fully. The remaining oat dough is crumbled over the top and baked until golden.
This technique provides texture variation from the buttery, firm oat crust to the warm, soft caramel center with melty pockets of chocolate and the crunch of pecans. The bars slice well after cooling and deliver flavors of toffee-like caramel with nutty oats and chocolate.
These bars are suitable as a dessert or indulgent snack, pairing well with coffee or milk. They can be stored in an airtight container for several days.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter at room temperature
- 1½ cups light brown sugar
- 2 cups oats quick-cooking
- 14 ounces caramel candies unwrapped
- ½ cup evaporated milk
- 1 cup semisweet chocolate chips
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
- Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
- While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
- Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
- Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
- Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
- Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 197mg | 8% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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