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:
- 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)
- 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.
- 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.
- Press and bake the base: Take the remaining oat mixture and press into the bottom of your 8x8 pan. Bake for 10 minutes.
- 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.
- Bake again: Return pan to the oven and bake for another 15-20 minutes. Edges should be lightly golden, and top should be set.
- Cool completely: Let bars completely cool before cutting to ensure the caramel layer has firmed up.
- 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.