Carmelitas Recipe

Course Cookies, Dessert

Cuisine American, Southern

Keyword carmelitas, carmelitas-recipe

Prep Time 15

Cook Time 40

Cooling time 4

Total Time 4 55

Servings servings

Calories 392kcal

Preheat oven to 350°F. Line a 13 x 9 inch pan with heavy duty foil, leaving 1-2 inch overhang. Butter or spray with cooking spray on all sides. Set aside.
Crust: Use an electric mixer on low speed or by hand, mix together flour, oats, baking soda, salt and softened butter. Mix just until crumbly. Add 1/2 cup pecans, mixing through until evenly distributed.
Divide mixture in half, pressing one half firmly onto bottom of pan. Place into the oven and bake for 10 minutes. (Place reserved mixture in fridge to keep chilled)
Caramels: Meanwhile, in a small saucepan, melt together caramels and cream on low heat until smooth. Remove from heat, add vanilla. Mix well.
Remove crust from oven, let cool for 10 minutes. Sprinkle with chocolate chips and pecans. Pour melted caramel over chocolate chips.
Sprinkle reserved crumb topping over caramel and return to the oven baking for 25-30 minutes or until lightly golden.
Remove from the oven and loosen the edges from sides. Cool in the pan completely before cutting.
Store chilled in the refrigerator or at room temperature in an airtight container for up to 5 days. Cool and freeze for up to 2 months.

You can use Kraft caramels for this recipe. Please note, they will result in a more chewy texture. When doing so, you'll need 42 caramels.