Carmelita Bars

carmelita bars

Ingredients

for the oat crumb crust + topping

• 2 cups (260g) all-purpose flour

• 1-½ cups (150g) rolled oats (old fashioned, not instant)

• 1 cup (200g) light brown sugar 

• 1 teaspoon baking soda

• ¾  teaspoon kosher salt

• 1 cup (2 sticks, 227g) cold unsalted butter, cut into ½” chunks

for the caramel

• 2 cups (400g) granulated sugar

• ½ cup water

• 2 tablespoons unsalted butter

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• ½ teaspoon flaky sea salt (Maldon) - if you don’t have this kind on hand, skip the salt!

for the filling

• 1-½ cups (180g) toasted and coarsely chopped pecans

• 6 oz coarsely chopped bittersweet chocolate (or 1 cup/175g chocolate chips)

• ½ cup toasted flaked coconut (it’ll be in the baking aisle and is a toasty golden brown color)

• Flaky salt (Maldon), for sprinkling

A Few Notes:

• To toast your pecans: Preheat the oven to 350ºF and spread them in a single layer on your baking sheet. Bake for 8 to 10 minutes, tossing the nuts around every couple of minutes to make sure everything toasts evenly.

• If you don’t feel like coconut today (or if you don’t feel like coconut any day) you can leave it out.

Pairs Well With:

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These are bake sale style bars with a top and bottom layer of buttery oat crumble + homemade caramel, chocolate, coconut, and toasted pecans sandwiched in between.

makes a 9x13” pan

the how-to: crust

Preheat your oven to 350 degrees F and lightly grease a 9x13” pan. 

In a medium bowl, whisk together the flour, oats, dark brown sugar, baking soda, and kosher salt. Work in the chunks of cold butter with your fingertips until the mixture is sandy.

Transfer half of the crumb mixture to your prepared pan and press it down in an even layer. Set the remaining crumb mixture aside for later. Bake for 10-12 minutes, until set. Set it aside on a wire rack to cool slightly while you make your caramel.

the how-to: caramel

Add the granulated sugar and water to a medium heavy bottomed pot and stir to combine. Cook the mixture over medium heat until the sugar dissolves. Just hang tight and don’t stir - if you do, it will get clumpy. Keep boiling - be patient, it will take awhile. When the mixture turns a deep golden color you can start stirring. Stir until smooth. Remove it from the heat and whisk in the heavy cream, unsalted butter, and vanilla. Pour it evenly over your prepared crust - make sure it spreads all the way to the edges. Set the pan aside to cool until the caramel sets - about 25 minutes.

the how-to: filling

Scatter the pecans, chopped chocolate, and coconut evenly over the set caramel. Top with the rest of the oat crumb mixture.

Return the pan to the oven and bake for 28-30 minutes, until the caramel is bubbling up and the top looks golden. Sprinkle the top with some more flaky salt (optional). Let cool completely in the pan on a wire rack before slicing. 

Store at room temp, covered, for up to 4 days.