Chocolate Pecan Carmelitas
Chocolate Pecan Carmelitas

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chocolate pecan carmelitas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chocolate Pecan Carmelitas is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chocolate Pecan Carmelitas is something that I’ve loved my entire life.

The holiday season is all about baking at my house. These Chocolate Pecan Oatmeal Carmelitas are always a huge hit, and with a little help from O Organics®. Gooey carmelitas filled with white chocolate, caramel, and pecans.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chocolate pecan carmelitas using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chocolate Pecan Carmelitas:
  1. Prepare 2 cup AP Flour
  2. Make ready 2 cup Rolled Oates (old fashioned or quick)
  3. Take 1 tsp Baking Soda
  4. Get 1/2 tsp Salt
  5. Take 1 1/2 cup unsalted butter (melted)
  6. Get 1 1/2 cup Semi-Sweet Chocolate Chips
  7. Get 1 1/2 cup *Caramel (see note below)
  8. Prepare 1 1/2 cup Packed Brown Sugar
  9. Make ready 1 cup Chopped Pecans (toasted)
  10. Get 1 Sea Salt to Taste (optional)

Not your ordinary layered bar, carmelitas sandwich a sticky caramel, chocolate, and pecan filling between two layers of buttery, streusel-like shortbread studded with oats. Chocolate-covered caramel pecan clusters are delightful to eat and a cinch to make! Oatmeal Carmelita Bar Recipe - A layer of oatmeal shortbread topped with pecans, chocolate and a caramel sauce, and finished off with a crumb topping. This post may contain affiliate links.

Steps to make Chocolate Pecan Carmelitas:
  1. preheat oven to 350° and prepare a 9x13" baking dish with non-stick cooking spray.
  2. while you're preparing the cookie/base and your oven is preheating, spead the pecans out on a cookie sheet and toast in the oven for about 10 minutes. be careful not to burn them. I also like to toast the oats at the same time. it adds a nice crisp texture and a slightly nutty flavor.
  3. in a large mixing bowl combine flour, oats, salt, brown sugar, baking soda and melted butter. mix until thoroughly combined. it will be moist but a bit crumbly.
  4. press half of the oat/flour mixture in the bottom of the prepared baking dish and bake approx 13 min. the edges will be lightly browned.
  5. as soon as the base comes out of the oven sprinkle the chocolate chips and pecans over it, distributing evenly. you'll need your caramel to be a pourable consistency but not super runny. if you're using a jarred sauce (I.e. ice cream topping) you might want to add a few tbs of flour to it so it'll set up nicely. pour the caramel over the chocolate and nut covered base. don't worry about covering every little corner as it'll spread out in the oven. if you're using the sea salt then now is the time to sprinkle it over the caramel. take your remaining oat/flour mixture and crumble it over the top. again, don't worry about covering every inch. it will spread out and puff slightly during baking. just try to get as even a thickness as you can.
  6. place back in the oven for another 18 minutes. the top will be a nice golden brown when cooked. now for the tough part…. once out of the oven you need to let them cool all the way before cutting them into squares. it'll take several hours but I promise it'll be worth the wait. these are very rich and very sweet but absolutely delicious. I do recommend using the little sprinkle of sea salt as it really creates an amazing flavor.
  7. *CARAMEL - of course you can use any store bought caramel that you like, but if you'd like to make an easy homemade version it really improves the final product. to do this all you need is 2 14 oz cans of sweetened condensed milk. if you have a crockpot, put the UNOPENED cans of milk in and completely cover with water. turn your crockpot to low and set it for 5 1/2 hours. its a good idea to check on it every once in a while to ensure the cans are fully submerged. you can also do this on the stove top with a large pot of gently boiling water. you'll only need about 4 hours for this method. once the time is up remove the cans to a bowl of cold water to cool. its best to let them cool all the way before opeing them just in case of any air bubbles. just to be on the safe side. ;) you will have some of the caramel left over so just store it in an airtight container in the fridge. you can use it for ice cream topping or even a spoonful in a cup of coffee. yum!
  8. I really hope you enjoy this easy recipe and find it as delicious as I do.

Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. If you think nothing can make pecan pie more scrumptious, think again! When you just need to indulge, pick pie, pecans and chocolate. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a.

So that’s going to wrap this up for this special food chocolate pecan carmelitas recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!