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)
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
Nutrition
- Serving Size: 1 bar
- Calories: 153
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
