These Carmelitas are chock full of caramel, chocolate, and pecans. However, the real star of the show is the shortbread oatmeal cookie crumble because it is subtly sweet, with tons of texture.
These Oatmeal Carmelitas with Chocolate Chips and Pecans bars are seriously really good. I am going to need to hide the pan before I eat it all!
Alright, you ready to get started?! Let’s get baking?
Supplies
- 9×13 pan
- Nonstick cooking spray
- Spatula
- medium microwave-safe bowl
- Large bowl
- Sharp knife
Directions to make Oatmeal Carmelitas with Chocolate Chips and Pecans
Preheat the oven to 350° Fahrenheit, and prepare your 9×13 baking pan by spraying it with nonstick baking spray. I didn’t have problems removing the bars from the pan, but if the caramel makes you nervous, you can line it with parchment paper and be confident that your bars will come out of the pan easily.
In a large bowl, combine the flour, oats, brown sugar, baking soda, salt and butter. I used my fingers to incorporate everything, but you could easily use a mixer, The mixture will stick together, yet still be crumbly.
Pour half of the mixture into the bottom of the 9×13. Use your hands to press it down into an even layer.
Next, you will place the caramel pieces and milk into a medium microwave-safe bowl. Microwave for about 20-seconds at a time, and stirring in between until it is smooth and creamy.
Pour the caramel sauce over the cookie base. You will want to get it spread out in an even layer if possible.
I recommend pouring the caramel slowly so you can control it a bit as it comes out of the bowl. It is REALLY hard to move around after it is on the crust. I used nonstick cooking spray to move the caramel a bit, but it was really frustrating because it kept sticking, and even pulled up some of the crust as I was moving it around. However, there were no issues after it was baked so don’t stress too much about this.
Scatter the chopped pecans and chocolate chips on top of the caramel in an even layer.
Then, sprinkle the remaining cookie crumble on the top.
Bake it for 25-35 minutes. The top will be lightly browned, and the caramel will be bubbling around the edges.
Allow the bars to cool completely before cutting into bars with a sharp knife.
Looking for more caramel recipes?
- Salted Caramel Chocolate Chip Cookie Bars
- Gingersnap Cheesecake Trifle
- Brandied Caramel Chocolate Souffle
- Best Ever Brioche Caramel Rolls
How to make these Soft & Chewy Pumpkin Chocolate Chip Cookies
Oatmeal Carmelitas with Chocolate Chips and Pecans
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
Print Recipe
Pin RecipeDescription
These Carmelitas are chock full of caramel, chocolate, and pecans. However, the real star of the show is the shortbread oatmeal cookie crumble because it is subtly sweet, with tons of texture. These bars are seriously really good. I am going to need to hide the pan before I eat it all!
Ingredients
- 2 cups (247 grams) all-purpose flour
- 1–1/2 cups (120 grams) quick-oats
- 1 cup (215 grams) light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons (227 grams) unsalted butter, softened
- 15 ounces caramel
- 2 tablespoons (28 grams) milk
- 1 cup (157 grams) chocolate chips
- 1 cup (95 grams) chopped pecans
Instructions
- Preheat the oven to 350° Fahrenheit, and prepare your 9×13 baking pan by spraying it with nonstick baking spray. I didn’t have problems removing the bars from the pan, but if the caramel makes you nervous, you can line it with parchment paper and be confident that your bars will come out of the pan easily.
- In a large bowl, combine the flour, oats, brown sugar, baking soda, salt and butter. I used my fingers to incorporate everything, but you could easily use a mixer, The mixture will stick together, yet still be crumbly.
- Pour half of the mixture into the bottom of the 9×13. Use your hands to press it down into an even layer.
- Next, you will place the caramel pieces and milk into a medium microwave-safe bowl. Microwave for about 20-seconds at a time, and stirring in between until it is smooth and creamy.
- Pour the caramel sauce over the cookie base. You will want to get it spread out in an even layer if possible.
- I recommend pouring the caramel slowly so you can control it a bit as it comes out of the bowl. It is REALLY hard to move around after it is on the crust. I used nonstick cooking spray to move the caramel a bit, but it was really frustrating because it kept sticking, and even pulled up some of the crust as I was moving it around. However, there were no issues after it was baked so don’t stress too much about this.
- Scatter the chopped pecans and chocolate chips on top of the caramel in an even layer.
- Then, sprinkle the remaining cookie crumble on the top.
- Bake it for 25-35 minutes. The top will be lightly browned, and the caramel will be bubbling around the edges.
- Allow the bars to cool completely before cutting into bars with a sharp knife.
- Category: Bars
- Method: Bake
- Cuisine: American
Keywords: carmelitas
Have fun making these Oatmeal Carmelitas with Chocolate Chips and Pecans!
I hope you enjoyed this recipe as much as I did!
I love hearing from my readers. Let me know in the comments below how you like it!
And, don’t forget to give the recipe 5 stars if you loved the carmelita bars!
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