I made these Carmelitas for the first time about 13 years ago, and I continue to be obsessed with them to this day. They are bars that have everything going on in them! I think it’s the swirls of dulce de leche throughout that have me enamored. Every time I make these and share them with others, I get the same reaction… “wow!”
How to make Carmelitas:
An oatmeal cookie layer is first up in these bars. Oatmeal cookie dough is pressed into the bottom of a 9×13-inch pan and baked for 15 minutes. Then the baked cookie layer is topped with chocolate chips, pecans and spoonfuls of dulce de leche. More oatmeal cookie dough is crumbled on top. And finally- more chocolate chips, pecans and dulce de leche.
See all of those fabulous layers of deliciousness? All of those layers bake together to create these amazing bars. This isn’t diet food. This is a “special treat,” decadent dessert that you will absolutely love.
Ingredient notes/substitutions:
Dulce de leche can be found in a can in your market’s baking aisle (or in the latin products aisle). Or you can make your own homemade dulce de leche. If you’re not a nut family (or if you’re allergic), leave out the pecans. Or substitute coconut for pecans! The recipe calls for using semi sweet chocolate chips, but use milk chocolate, dark chocolate or whatever you’d like.
How to store Carmelitas:
Store carmelitas in a covered container for up to 4 days. If you put that container in the freezer, they will keep up to three months. Let thaw at room temperature to serve. Or eat them frozen– they’re amazing!
This recipe makes 24 substantial-sized bars. Enjoy! If you like this recipe, you might like to try my recipe for Fudge Nut Layer Bars or these Pecan Pie Bars.
