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Golden oatmeal carmelita bars with visible caramel, semisweet chocolate, and chopped pecan layers on a warm table

Oatmeal Carmelita Bars

Oatmeal carmelita bars layer a golden oat crumble with semisweet chocolate, pecans, and caramel, then chill for clean slices.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling and Chilling Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings 24 bars
Calories 183

Equipment

  • 1 set Measuring Cups and Spoons for the crumble and filling
  • 1 Large Stainless Steel Mixing Bowl for the oat crumble
  • 1 Medium Stainless Steel Mixing Bowl for the caramel and flour
  • 1 Silicone Spatula for mixing crumbs and scraping caramel
  • 1 11 x 7-Inch Baking Pan for the layered bar batch
  • 1 Oven for both baking stages at 350°F
  • 1 pair Oven Mitts for handling the hot pan
  • 1 Wire Cooling Rack for supporting the hot pan before chilling
  • 1 Kitchen Refrigerator for the 1-to-2-hour chill
  • 1 Chef's Knife for chopping pecans if needed and cutting bars
  • 1 Cutting Board for chopping pecans if needed and supporting the final cut

Ingredients

Oat Crumble

  • 1 cup all-purpose flour for the crumb mixture
  • 1 cup quick-cooking oats
  • ¾ cup packed brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter melted; or margarine

Chocolate Caramel Filling

  • 1 cup semisweet chocolate chips
  • ½ cup chopped pecans
  • ¾ cup caramel ice cream topping
  • 3 tablespoons all-purpose flour for the caramel mixture

Instructions

Build the Layers

  • Preheat the oven to 350°F. In a large stainless steel mixing bowl, mix the all-purpose flour, quick-cooking oats, packed brown sugar, baking soda, salt, and melted butter until evenly crumbly.
    1 cup all-purpose flour, 1 cup quick-cooking oats, 3/4 cup packed brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup butter
  • Press half of the crumb mixture evenly into the bottom of an ungreased 11 x 7-inch baking pan. Bake at 350°F for 10 minutes.
  • Remove the hot base from the oven and sprinkle the semisweet chocolate chips and chopped pecans evenly over it.
    1 cup semisweet chocolate chips, 1/2 cup chopped pecans
  • In a medium stainless steel mixing bowl, blend the caramel ice cream topping with the remaining all-purpose flour until smooth. Pour it back and forth over the chocolate and pecans to cover the center.
    3/4 cup caramel ice cream topping, 3 tablespoons all-purpose flour
  • Sprinkle the remaining crumb mixture evenly over the caramel layer. Return the pan to the oven and bake for 15 to 20 minutes, until the top is golden brown.

Chill and Cut

  • Set the pan on a wire cooling rack until it is safe to handle, then refrigerate for 1 to 2 hours so the filling firms.
  • Cut the chilled slab into 24 bars. Wipe the knife between cuts as needed for tidy caramel edges.

Notes

Use half the crumble below and half above the filling. Bake the final layer until golden, then refrigerate for 1 to 2 hours before cutting 24 bars.

Nutrition

Serving: 1bar | Calories: 183kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 158mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 185IU | Calcium: 19mg | Iron: 1mg