Thursday, February 2, 2012

Carmelita Bars

 I thought i would share a recipe since some of you asked what carmelita bars are.
One think is they can become very addictive, super YUMMY!



Now here is the recipe

Yield: 24 bars
Prep Time: 20 minutes | Bake Time: 25 minutes
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 quick-cooking oats
14 ounces caramel candies, unwrapped
½ cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans
1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
9. 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.

12 comments:

  1. My sugar rose 20 points just looking at the photos. O, how yummy it looks.

    ReplyDelete
  2. Ooh, sounds yummy! I'm a sucker for anything with caramel and the pecans just make it that much better!!

    ReplyDelete
  3. These look delicious! Makes me want to dive into a pile of them! Love Penny Scrap-aholic@blogspot.com

    ReplyDelete
  4. Oh wow, those look absolutely delicious! Thanks for sharing the recipe! I'll hae to give those a try.

    ReplyDelete
  5. Oh my goodness, my mouth is watering, they look so yummy

    ReplyDelete
  6. sooooo yummy! Pinning this!!

    ReplyDelete
  7. Ohhh these look so good I have to wipe the drool from my mouth, teehee.

    ReplyDelete
  8. Omg my kids would freak for these. I'll have to pin it too!

    ReplyDelete

I love reading all the wonderful message you all leave.