Sunday, May 15, 2011


I've been making/eating a lot of Mexican food lately and it seems like the best desserts to go with Mexican involve caramel.That sweet creamy treat is so adored by Mexicans. This recipe for Carmelitas involves adding chocolate chips and nuts, but I kept it simple, choosing to focus on the simple, lovely taste of caramel.


2 cups flour
1 3/4 cups quick-cooking oats
1 1/4 cups brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 cup chocolate chips (optional)
3/4 cup chopped pecans (optional)
1 1/2 cups salted caramel sauce
2 1/2 Tablespoons flour


Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and butter in a mixing bowl. Beat on low until crumbly. Divide into two equal portions.

Press half the crumb mixture into prepared pan. Bake for 10 minutes. Remove and cool slightly.

If using chocolate chips and pecans, sprinkle over the cooled crust. Mix the salted caramel sauce and flour together and drizzle over the pan. Top with the remaining crumb mixture.

Return to the oven and bake for an additional 15-20 minutes or until the crust starts to brown. Allow the pan to cool and refrigerate until the caramel filling is set.

Cut into bars and serve.

1 comment: said...

Ooh, those look good.