Carmelitas

Chocolaty, nutty, and filled with rich caramel, carmelitas are a delight for folks of every ages! The original recipe debuted in the 1967 Pillsbury Bake-Off when Erlyce Larson introduced this delectable dessert bar to the world. Reminiscent of a crumb bar, these bake sale treats feature layers of crunchy pecans, chocolate chips, and caramel nestled in a buttery oat crust. But this recipe simplifies the process by calling for gently heated caramel sauce (as in the ice cream topping) straight from the jar, which is so much easier than unwrapping and melting individual candies! Try to wait the full hour so they have enough time to cool and set before slicing them into bars. Of course, if the warm chocolate and oozing caramel is too tempting to resist, go ahead and sneak a bite. No one is looking!  

What are carmelitas?

Carmelitas are one of the richest bar cookies you'll ever try! Both the bottom crust and topping are formed from a single stir-together cookie dough made of flour, old-fashioned rolled oats, light brown sugar, baking soda, melted butter, and vanilla. Half of the dough is pressed into the bottom of the baking pan, then it is topped with the simplest filling: chopped pecans, chocolate chips, and caramel sauce. Finally, the remaining cookie dough is crumbled over top and these bars are baked. A sprinkle of flaky sea salt is the finishing touch for the caramel dessert.

Do carmelitas contain nuts?

This recipe calls for chopped pecans which add some delicious crunch and nuttiness to the rich, gooey bars. You can substitute walnuts for the pecans if you like.  

Can carmelitas be made ahead of time?

Carmelitas can be made up to three days in advance and stored in an airtight container or zip-top bag at room temperature.