Salted Caramel Candied Pecan Carmelitas
I took one of the top five recipes in the history of my blog, my recipe for Carmelitas, and dare I say I made it even better.
Salted caramel and candied pecans make everything better.
If you’ve never tried carmelitas before they’re one of the most heavenly, decadent desserts that will ever pass your lips. Make these now, not in January when it’s resolution time.
It’s an easy, one bowl, no mixer recipe that starts with a buttery, brown sugar, and oatmeal crust. The crust also doubles as the crumbly topping which is a nice time saver.
Bake the crust briefly and top it with chocolate chips, candied pecans, and salted caramel before sprinkling on the oatmeal crumbles.
In my last recipe for Carmelitas, I melted caramels with heavy cream for the caramel sauce but here I used storebought salted caramel sauce. I have an excellent homemade recipe for Salted Caramel Sauce if you want to make your own. Don’t use thin ice cream sundae caramel topping. It’s too runny and the bars won’t set up.
I used Fisher Pecan Halves and candied them using this recipe. Fisher Nuts is the only national brand of recipe nuts entirely without preservatives making them an excellent choice for your holiday baking. Check out these Fisher seasonal recipes created by celebrity chef Alex Guarnaschelli.
Biting through the layers of the chewy oatmeal crust, the chocolate chips, the crunchy pecans, the salty-and-sweet caramel sauce that’s gooey and wonderful, and the crisp topping is pure heaven.
Salted Caramel Candied Pecan Carmelitas
Carmelitas are one of the most heavenly, decadent desserts that will ever pass your lips. It's an easy, one bowl, no mixer recipe that starts with a buttery, brown sugar, and oatmeal crust. The crust also doubles as the crumbly topping. Bake the crust briefly and top it with chocolate chips, candied pecans, and salted caramel before sprinkling on the oatmeal crumbles. Biting through the layers of the chewy oatmeal crust, the chocolate chips, the crunchy pecans, the salty-and-sweet caramel sauce that's gooey and wonderful, and the crisp topping is pure heaven.
Yield: one 8x8-inch pan, 9 to 12 generous squares
Prep Time: 5 minutes
Cook Time: about 25 minutes, divided
Total Time: 3+ hours, for cooling
- 3/4 cup butter, melted (1 1/2 sticks; I use unsalted butter but salted may be used)
- 3/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned whole-rolled oats (not instant or quick cook)
- 1 teaspoon baking soda1/2 teaspoon salt, or to taste
- 10 ounces salted caramel sauce (I used a thick storebought sauce or recommend this homemade sauce; don't use ice cream sundae topping because it's too thin and runny)
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 cup candied pecan halves (use this recipe to candy them; non-candied pecans may be substituted)
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 90 to 120 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, salt, and stir until combined.
- Turn half of the mixture out into the prepared pan (just eyeball it), and smooth it with spatula to create an even, smooth, flat crust layer; set remainder aside. Bake crust for 10 minutes.
- After 10 minutes, remove pan from the oven and evenly sprinkle the chocolate chips, pecans, and evenly pour the caramel sauce over the top. The sauce I used is very thick but with patience it can be spread with a spatula to completely cover pan.
- Evenly crumble the reserved oatmeal mixture over the top like small pebbles, approximately 1/4-inch in diameter.
- Return pan to oven and bake for about 15 to 16 minutes, or until edges are lightly browned and center is set.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 3 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be very messy and hard to slice neatly. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Adapted from Carmelitas
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Post is brought to you by Fisher Nuts. The recipe, images, text, and opinions expressed are my own. #fisherunshelled
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.