Pecan Carmelita's

Ooey, gooey, sweet ‘n salty perfection—baked into every bite.

These Pecan Carmelita's are the kind of dessert that stops people mid-bite to ask, “Did you make these?” Layers of buttery oat crumble, melty chocolate, and a rich, salted caramel center make these bars irresistible and totally snack-worthy. Bonus: they come together with simple pantry ingredients in just one pan!


32 Caramel Squares, unwrapped
1/2 cup Heavy Cream
1/4 tsp Coarse Sea Salt
3/4 cup Butter, melted
3/4 cup Brown Sugar, packed
1 cup All Purpose Flour
1 cup Rolled Oats 
1 tsp Baking Soda
3/4 cup Semisweet Chocolate Chips
1/2 cup Chopped Pecans

Instructions:

  1. Prep your pan: Preheat oven to 350F. Grease an 8x8 baking pan with nonstick cooking spray or line with parchment paper. (Want to double it? Use a 9x13 pan) 
  2. Make the salted caramel sauce: In a small saucepan over low heat, combine caramel squares and heavy cream. Stir constantly until smooth and creamy. Remove from heat, stir in sea salt, and set aside.  
  3. Make the oat mixture: In a mixing bowl combine butter, brown sugar, flour, oats, and baking soda. Mix until crumbly. Set aside 1/2 cup of mixture for the topping. 
  4. Press and bake the base: Take the remaining oat mixture and press into the bottom of your 8x8 pan. Bake for 10 minutes. 
  5. Add the filling: Sprinkle the semisweet chocolate chips evenly over the warm crust. Drizzle the salted caramel sauce on top. Then crumble the reserved oat mixture and pecans over the caramel layer.
  6. Bake again: Return pan to the oven and bake for another 15-20 minutes. Edges should be lightly golden, and top should be set. 
  7. Cool completely: Let bars completely cool before cutting to ensure the caramel layer has firmed up. 
  8. Serve and enjoy! 

Notes:

  • Short on time? Pop the pan in the fridge to speed things up. Just bring them back to room temp before serving for the ultimate gooey bite.