Salted Carmelitas are the ultimate indulgent dessert bars—rich, chewy layers of cookie dough, gooey salted caramel, crunchy pecans, and a drizzle of chocolate, all finished with a sprinkle of coarse sea salt. They’re an irresistible mix of sweet, salty, and decadent!

Salted Carmelitas

Why You’ll Love This Recipe

Easy shortcut: Uses refrigerated cookie dough for a quick start.
Perfect balance: Sweet caramel and chocolate with a salty finish.
Crowd-pleaser: Makes 16 bars—ideal for sharing at parties, holidays, or potlucks.
Texture heaven: Soft, chewy, nutty, and just a little bit crunchy.

Ingredients

2 rolls (16.5 oz each) Pillsbury™ refrigerated chocolate chip cookie dough
1 cup old-fashioned oats
2/3 cup salted caramel sauce
1/3 cup all-purpose flour
3/4 cup chopped pecans
1/2 cup semisweet chocolate chips
Coarse salt, for sprinkling (optional)

Directions

Preheat oven to 350°F. Grease or line a 9-inch square baking pan with nonstick foil.
Prepare base: In a large bowl, break up cookie dough and stir in oats. Reserve 1 1/2 cups dough for topping. Press remaining dough evenly into the pan. Bake 20–22 minutes, until lightly golden. Cool 5 minutes.
Caramel layer: In a small bowl, mix caramel sauce and flour until smooth. Drizzle evenly over baked crust, leaving about 1/2 inch from edges.
Top it: Mix pecans into reserved dough. Crumble over caramel layer. Bake 25–28 minutes, until golden brown.
Cool completely (about 1 1/2 hours).
Chocolate drizzle: Melt chocolate chips in the microwave (45–60 seconds, stirring until smooth). Place in a resealable bag, snip the corner, and drizzle over cooled bars.
Finish & cut: Sprinkle with coarse salt. Cut into 16 squares (4×4).

Servings & Timing

Servings: 16 bars
Prep Time: 5 hours 46 minutes* (includes cooling time)
Cook Time: 50 minutes
Total Time: 5 hours 46 minutes
*Active prep is only about 10–15 minutes; the long prep time accounts for cooling.

Variations

Nut-free: Omit pecans or replace with sunflower seeds.
Extra chocolatey: Add more chocolate chips to the filling layer.
Different nuts: Swap pecans for walnuts, almonds, or cashews.
Homemade caramel: Use homemade salted caramel sauce for a richer flavor.
Bars with a twist: Try a peanut butter drizzle instead of chocolate.

Storage

Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week (they’ll be firmer and chewier).
Freeze for up to 3 months; thaw at room temperature before serving.

FAQs

Can I use homemade cookie dough instead of refrigerated?
Yes! Just make about 33 oz of chocolate chip cookie dough and mix with oats.

Can I make these ahead of time?
Yes, they’re actually better after sitting a day since the flavors meld.

How do I keep the caramel from running out the sides?
Leave a 1/2-inch border when drizzling caramel so it stays contained.

Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats give a better chewy texture.

Do they need to be refrigerated?
No, but refrigeration helps them last longer and makes them easier to cut cleanly.

Conclusion

Salted Carmelitas are a decadent, sweet-and-salty dessert that’s guaranteed to impress. With layers of cookie dough, gooey caramel, chocolate, and pecans, they strike the perfect flavor balance. Easy to prepare and perfect for sharing, they’re a must-try for anyone who loves indulgent treats!

Salted Carmelitas

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Author: Emma
Total Time: 5 hours 46 minutes
Yield: 16 bars
Diet: Vegetarian

Print Recipe

Description

These Easy Salted Carmelitas are rich dessert bars layered with chocolate chip cookie dough, gooey salted caramel, pecans, and a drizzle of melted chocolate, finished with a sprinkle of coarse salt. Sweet, salty, and irresistible!

Ingredients

2 rolls (16.5 oz each) Pillsbury™ refrigerated chocolate chip cookies
1 cup old-fashioned oats
2/3 cup salted caramel sauce
1/3 cup all-purpose flour
3/4 cup chopped pecans
1/2 cup semisweet chocolate chips
Coarse salt (optional, for topping)

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Instructions

Preheat oven to 350°F. Grease or line a 9-inch square pan with nonstick foil.
In a large bowl, break up the cookie dough and mix in oats. Reserve 1 1/2 cups of dough for topping. Press remaining dough evenly into the prepared pan.
Bake for 20–22 minutes, until lightly golden. Let cool for 5 minutes.
In a small bowl, combine caramel sauce with flour. Drizzle evenly over baked crust, leaving a 1/2-inch border around edges.
Mix pecans into reserved dough, then crumble evenly over the caramel layer.
Bake 25–28 minutes, until golden brown. Cool completely, about 1 1/2 hours.
In a microwave-safe bowl, melt chocolate chips (45–60 seconds), stirring until smooth. Transfer to a resealable bag, snip a corner, and drizzle over cooled bars. Sprinkle with coarse salt if desired.
Cut into 16 squares (4×4). Store covered at room temperature.

Notes

For easier cutting, refrigerate bars for 30 minutes after cooling and before slicing.
Try swapping pecans for walnuts or almonds for variation.
Use a high-quality caramel sauce for best flavor and texture.

Prep Time: 5 hours 46 minutes (includes cooling time)
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American