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Carmelita Bars

Crumbly, chocolatey, caramely, ooey goodness! These bars are not only easy to prepare (other than the time it takes to unwrap the caramels) but it is sooo hard not to sneak a couple of extra bites! These might just be our new favourite dessert. If you like a softer bite, no worries, the centre is where that is at, but it you like a bite with a bit of a crunchy chewiness try an edge piece. Don't you love a dessert with options? Let us know if this is going to be on high rotation around your house like it is now at ours!

Adapted from King Arthur Baking


Crust and Topping

2 cups all purpose flour

1 1/2 cups quick-cooking oats

1 cup light brown sugar, packed

1 tsp baking soda

1/2 tsp sea salt 1 cup (2 sticks) unsalted butter, softened


15 ounces caramel, we used 2 bags of Werther's Original

2 tbsp milk

1 cup chocolate chips

1 1/2 cups chopped pecans


Preheat the oven to 350°F. Line a 9" x 9” pan with parchment.

  • To make the crust: Combine the flour, oats, sugar, baking soda, and salt. Add the butter and stir by hand or on low speed of a stand mixer until the mixture is crumbly.

  • Transfer half the crumb mixture to the prepared pan and press it evenly into the edges and corners.

  • Bake the crust for 10 minutes.

  • Remove the crust from the oven and set it aside to cool for 10 minutes.

  • To make the filling: Melt the caramel and milk over low heat in a saucepan stirring to combine.

  • Pour the caramel onto the crust, spreading it to the edges, and allow to cool slightly.

  • Scatter the chocolate chips and pecans evenly over the caramel layer, then top with the remaining crumb mixture.

  • Bake the bars for 25 to 30 minutes, until the crust is lightly browned and the caramel is bubbling around the edges.

  • Remove the bars from the oven, loosen the edges, and allow them to cool completely in the pan before cutting and serving.

  • Store wrapped bars at room temperature for a few days; freeze for longer storage.

Hope you enjoy!! xx2DA


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