Chewy carmelita cookie bar, with a coconut oatmeal crust topped with chocolate chips and caramel sauce.
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.
- 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
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.