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Carmelita Bars

Posted by Elise on May 18, 2011

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I swear to you I tried to not make these. The last thing I wanted to make with my young friends (Reilly, Alden, and Piper) was something loaded with chocolate chips and caramel. But try as I might, when we got together to cook the other day, I got not a glimmer of interest for a potential kale recipe ("But girls, it tastes like bacon!) and it turns out that Reilly (13) had been hoping to make this recipe for the site for months. She had researched it, tasted versions made by her friends, and made sure we had all of the ingredients. She even suggested adding shredded coconut to the batter to make the carmelita bars less dry and more chewy. The girls also vetoed the nuts, being of the age (I'm keeping fingers crossed that they will grow out of this) that they will meticulously pick out anything that resembles a nut from a baked good.

The verdict? Wow.

I swear to you I tried not to eat these.

But, I just couldn't help myself.

Yum.

Be warned, these are pretty chewy, probably much chewier than what you may have found with other carmelita recipes. If you ever bake with a bakers edge pan this would be a good time to use it.

Reilly scooping out the caramel sauce for the carmelita bars.

Carmelita Bars Recipe

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Prep time: 10 minutes
Cook time: 45 minutes

Most carmelita recipes I've found include some kind of nut, either walnuts or pecans. The kids opted not to put nuts in their version, but if you wanted to include them, add sprinkle 1/2 cup of chopped nuts over the crust after you remove the crust from the first bake in step 4. Then top with chocolate chips and caramel. We made our own caramel sauce from scratch but feel free to use a jarred sauce.

Ingredients

1 cup plus 2 Tbsp (separated) all purpose flour
1 cup plus 1/3 cup (separated) quick oats
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon of salt
3/4 cup melted butter
1/2 cup sweetened shredded coconut
6 ounces semi-sweet chocolate chips
1 cup caramel sauce

Method

1 Preheat oven to 350°F.

2 Stir together the flour, oats, baking soda, and salt. Stir in the brown sugar, then the melted butter, then the coconut.

3 Spray a 9x13 baking pan with cooking spray, or spread with butter. Pat the dough into an even layer at the bottom of the pan.

4 Bake at 350°F for 10 minutes. Remove from oven and sprinkle with chocolate chips. Cover with the caramel sauce. Spread out into an even layer. In a small bowl, mix together 2 Tbsp of flour and 1/3 cup of oats. Sprinkle the flour oat mixture over the top of the caramel.

5 Put back in the oven and bake for another 25 minutes.

6 Remove from oven and let cool first for 5 minutes. Cut into bar shapes. Then let cool an additional 20 to 30 minutes before serving. The bars will firm up a bit as they cool, though they should still be rather chewy.

Yield: Makes about 24 bars.

Indexed: Caramel, Chocolate, Cookie

34 Comments

Wow those look fantastic! I'm going to bookmark this for a special occasion. And maybe I'll half it because I know I wont be able to resist them!

Posted by: Heidi on May 18, 2011 2:49 PM

Those look absolutely fantastic. I have to say, I have never much appreciated a nut (or a raisin—ew) anywhere near a baked good. I don't like the crunchiness in contrast to the soft deliciousness of the cake/brownie/etc. I'm not sure I'll ever grow out of that.

Posted by: laura p on May 18, 2011 2:51 PM

These will be great to serve at an upcoming luncheon I am attending. Tnank you for the reciepe.

Posted by: Sharon R on May 18, 2011 3:03 PM

When Elise said she could not resist and ate these she is not lying - I watched her eat 4 in a row. Alden came home and asked who ate so many. A middle child who wants to assure she gets the equal amount to siblings.

Busted! ~Elise

Posted by: Mom on May 18, 2011 3:14 PM

They look delish. Does it have to be quick oats? Can regular oats be used? Any chance you've tried it?

I think regular oats probably need to cook a lot longer, which is why every recipe I've found uses quick oats. Not instant oats mind you, but quick oats. ~Elise

Posted by: Vivian on May 18, 2011 4:22 PM

Awwww! I'm so glad you let them make these instead of a kale recipe, haha! Gooey chewey chocolatey, coconutty bars are salve for the soul sometimes.... I love nuts, and I'd add those, but letting kids be kids gains you points in heaven, I think.

Posted by: Midwestern Mary on May 18, 2011 4:55 PM

These sound good...except...do you think they'll be just as tasty without the coconut? Or, is there a substitute I could use? I don't eat coconut if I can avoid it. I think it has to do with the texture rather than the taste. I feel like I'm chewing packing straw.

Just skip the coconut if you want. ~Elise

Posted by: Nicole on May 18, 2011 7:00 PM

These really do look awesome!

Posted by: Ruth on May 19, 2011 1:44 AM

These look fantastic Elise. My father loves coconut so I plan on making him a batch, sprinkled with some chopped almonds or pecans, for father's day. My fiance and I have been visiting your blog for awhile now and we always find your recipes well-written and tasty. Thank you!

Posted by: Lauren on May 19, 2011 5:51 AM

So, if you remove the coconut, would you recommend adding in something else? Does it add significant sweetness?

I think there is sufficient sweetness with the chocolate chips and caramel. The coconut adds texture and helps make the result more chewy and moist. Most carmelita bars don't use coconut though, so feel free to omit. ~Elise

Posted by: Jen on May 19, 2011 6:11 AM

We don't like coconut in our house. Is there something we could replace that with or just leave it out?

You can try making them without the coconut but I think it's important for the chewy texture of these carmelitas. ~Elise

Posted by: Greg on May 19, 2011 6:25 AM

Those look crunchy and carmalized and deadly. wow!

Posted by: Audrey Ellen @ My Scene and Herd on May 19, 2011 7:16 AM

oh my, i love the look of these. time to stock up on butter!

Posted by: laura @ glutton for nourishment on May 19, 2011 9:29 AM

Honestly, anything with caramel is a winner in my book - add chocolate and - well - they would be gone before they were out of the pan.
Mary

Posted by: Mary on May 19, 2011 11:16 AM

wonder how these would be with the fleur de sel caramel sauce you can get at Trader Joe's (since I'm sometimes lazy & don't want to make my own caramel)?

Posted by: Jenn on May 19, 2011 12:50 PM

I recently made Carmelitas (a family favorite), but substituted whole wheat pastry flour for white flour and old fashioned rolled oats for quick oats. Tasted great--my family didn't notice.

Posted by: Monica on May 19, 2011 6:10 PM

Mmm so tasty looking! Love this recipe :)

Posted by: Katrina on May 19, 2011 11:13 PM

Love, love, love these bars! I made them yesterday and everyone loves them (even my child that doesn't like coconut!) They came together so quickly, even with making the caramel sauce. Yummy! Definitely going into my cookie/bar rotation. Thank you!!!

Posted by: Monica on May 20, 2011 9:39 AM

Please confirm. You are using a 9x13 pan for the quantities listed? I would think that would fit into a 9x9 pan. I have Googled and found recipes calling for 2 cups flour, 2 cups oatmeal and 1-1/2 cups brown sugar going into a 9x13 pan. I would think your thin layer in a 9x13 would burn.
Also, any problems with using cashews and raisins along with the chocolate and coconut to make a thick middle layer?

Yes, we definitely used a large 9x13 pan (I measured with a tape measure). Several of the recipes I found put a layer of the flour oatmeal batter on the bottom and then again on top, which may account for the increased measurements if that is the type of recipe you are comparing ours to. We put all of the dough/batter on the bottom and then just sprinkled the top with a few oats and flour mixed together. As for cashews and raisins, I don't think there would be a problem. If you try it, please let us know how it turns out for you. ~Elise

Posted by: Walter on May 20, 2011 11:03 AM

I like Reilly's idea of shredded coconut sans the nuts - I took a pan of these to house church, and I had people begging me for the recipe :) Thanks for sharing this. They were so easy to make!

Posted by: Kristyn Lambrecht on May 20, 2011 12:31 PM

Here's a thought... I will have to try this... Instead of adding the 1/2 cup of chopped nuts, add 1/2 cup of very coarsely chopped pretzels. They add the nut crunch, but without the nuts. This bit of salt also blends nicely with the sweet ingredients.

Posted by: Amy Rollo on May 22, 2011 5:52 AM

I make these all the time but yours look way overbaked. They must be hard as a rock when they're that brown.

They're are brown. They are not hard. They are quite chewy. ~Elise

Posted by: Donna on May 22, 2011 11:57 AM

This looks so yummy!

Thanks for posting.

Posted by: estherpalermo on May 22, 2011 9:07 PM

Oh my lord. Adding to my "must make" list.

Posted by: Amy @ A Little Nosh on May 23, 2011 12:38 PM

gosh these look so delicious! I'm definitely going to make them! Just to clarify, though, is it 3/4 cup of butter, then melted; or do I melt butter first and then measure 3/4 of a cup of liquid? (or is there a difference? I seem to recall "butter, melted" is different from "melted butter"). Thanks!

It's 3/4 cup of melted butter, but you could easily go either way. If you want, measure the 3/4 cup first and then melt. ~Elise

Posted by: catie on May 24, 2011 6:25 PM

Looking forward to trying these! I'm the adult! The addition of nuts is a must for me. One problem that I find is the amounts, I find trying to equate 'Cups' in to imperial measurements vary so much depending which comparison site is used amounts differ so much. Cups seems a far easier, speedier method, why can't we use these in the U.K.? If it makes it easier is my motto! Any ideas where I can purchase a set of measuring cups please.
Love your recipes & the stories behind them, you make reading 'simply recipes' a pleasure, thank you.
Nutty Carmelita Bars here I come.....
Odelle. (U.K.)

Posted by: Odelle on May 24, 2011 9:08 PM

I pull out my Carmelita recipe every time I need to bring a sure thing to a gathering. I've NEVER met anyone that didn't adore them. I have always used jarred caramel sauce blended with a bit of flour, but I'll have to try making my own when I'm feeling ambitious. Love the addition of coconut and while I love nuts, I think crushed pretzels like someone mentioned, well, that might put it even more over the top!!

Posted by: Tracyellen1619 on May 24, 2011 9:25 PM

Looks yummy. But I recently had a blood test done for food allergies. Wheat, Oatmeal, yeast and egg whites where the at the top of the list. Do you by any chance have time to test out a recipe that uses substitutes for these ingredients. It is so hard to sit and watch everyone else enjoy the yummy stuff.

I recommend looking online for gluten-free recipes if you are interested in finding recipes without wheat. Here's a list of some gluten-free blogs. ~Elise

Posted by: Gennefer on May 25, 2011 6:59 AM

@Odelle in the UK...this is the set of measuring cups and spoons that I have. It has practically every possible measurement that you could ever need for "American" recipes. I bought it from Amazon, and checked today; it is available from Amazon.com.uk. I hope it could work for you, and solve your "conversion dilemmas!
http://www.amazon.co.uk/Progressive-GT-3520-International-19-Piece-Measuring/dp/B0014Y4X3G/ref=sr_1_1?ie=UTF8&qid=1306339883&sr=1-1

Posted by: Sharon on May 25, 2011 9:16 AM

Another great recipe, I will be trying it for Memorial weekend - actually for an Open House for my youngest who is graduating from high school! I enjoy Simple Recipes so much - have shared it with my FB friends many times! Great seeing the picture of Reilly, my daughter was her nanny for a short time!

Posted by: Carolyn Friesz on May 25, 2011 12:10 PM

Oh Elise, you had to do it. It is going to be very difficult to resist making these. I love that Reilly put so much time and effort into thinking about and testing these bars. So, when is she starting her food blog?

Posted by: Dara on May 25, 2011 4:06 PM

I finally made this yesterday. Very modified. I suggest using non-stick aluminum foil in the pan. Forget the grease. It worked great! As for the recipe... I doubled the batter. I had something that looked like German Chocolate Cake Frosting. I let that sit for 15 minutes for the oatmeal to absorb the butter. I used 2-1/2 cups of this for the bottom layer. Baked for 12 minutes, then layered 1 cup of Hersheys Special Dark chips, 1/2 cup of broken Cashews, 1/2 cup of raisins, 1/2 cup of Fruit & Nut Trail Mix. I had a 11.5oz. jar of Caramel Sauce. Whole thing went over the layers. The balance of the batter, got spooned over the top in drops. Baked for 25 min. Cooled in the pan for an hour. Then removed the foil with the cookie. Pulled back the foil and cut into bars. My pan must be different from yours. I only managed 16 bars. :) My son tryed one bar, then kept walking thru the kitchen swipping more.
I have a jar of hot fudge sauce sitting on the counter. Can't wait to try this again.

Posted by: Walter on May 28, 2011 6:45 AM

P.S. I just remembered. How do you store these? Mine ended up in an airtight container in the fridge.

Our carmelitas went so quickly, storage was not an issue. Airtight and in the fridge sounds like a good way to do it. ~Elise

Posted by: Walter on May 28, 2011 6:47 AM

Made a new batch yesterday. Same Dark Chocolate chips, a cup of the fruit & nut trailmix and this time, Strawberry Topping instead of Caramel Sauce. My son said it was better than the first one. The strawberry taste is a little bitter, fresh made. But it mellows overnight in the fridge. What can I come up with next?
Oh. Forget the Cashews. Baking them, reduces their flavor. Couldn't tell what I was eating.

Posted by: Walter on June 11, 2011 6:55 AM

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Carmelita Bars

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Carmelita Bars Recipe