Today’s episode of Kelsey’s Essentials is all about food gifts. I make a Cherry Pie in a Jar, Vanilla Almonds, and Salted Caramel Sauce. I also make these delicious Carmelitas… and I have to say I am very proud of this recipe! These bars are a real crowd pleaser. I had a good confidence boost when I went through and read the reviews on Cooking Channel’s website. I got a kick out of this particular review:

 

“This recipe will strengthen my marriage. Thanx sweetie.”  Ha!

 

Anyways, I thought I would share this with you quickly today while I’m on the road for my book tour. I hope you’re able to catch the episode!

 

 

INGREDIENTS

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
3/4 cup chopped pecans
1 1/2 cups Salted Caramel Sauce, recipe follows
2 1/2 tablespoons flour

 
SALTED CARAMEL SAUCE:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt

 
DIRECTIONS

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.

 

Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.

 

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

 

Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. Top with the remaining crumb mixture.

 

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

 

Cut into bars and serve.

 

Salted Caramel Sauce:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

 

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

 

*Cook’s Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.

 

 


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4 Responses to “Carmelitas”

  1. tracy roffey says:

    i cant wait to make these for my family, i had a very hard time finding these but i didnt give up. My husband and I watched your show for the first time last night and, which you made the apple pie in a jar and, your caramelitas and, I said (”there’s my desert I’m making honey”) but in your video u just poured the caramel sauce on top and, in the receipt it says to mix with flour but dont say how much flour can you please help me out thanks keslie for a great idea Tracy

    • kelsey says:

      Hi Tracy! Definitely refer to the written recipe. Every now and then something gets edited in the show and we miss a small step. (eeek!) You’ll want to mix 2 1/2 tablespoons of flour with the caramel sauce (as noted above) to thicken it up just a bit. Thanks and enjoy!!!

  2. Jenna says:

    I will be making this Friday for a dinner party dessert! Pair it with homemade ice cream and it is taken to the next level.

    Secretly, I could take or leave dinner and just have a dessert party. :)

  3. Kelsey says:

    Hi Tracy! Definitely refer to the written recipe. Every now and then something gets edited in the show and we miss a small step. (eeek!) You’ll want to mix 2 1/2 tablespoons of flour with the caramel sauce (as noted above) to thicken it up just a bit. Thanks and enjoy!!!

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