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Carmalitas




Source of Recipe


Internet


List of Ingredients




Solid vegetable shortening, at room temperature, for greasing
2 cups quick-cooking rolled oats
2 cups all-purpose flour
1-1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
10 ounces semisweet or bittersweet chocolate, coarsely chopped, or 1-1/2 cups semisweet chocolate chips
1 cup pecans or walnuts, lightly toasted (see note) and coarsely chopped
1 cup store-bought caramel topping


Position an oven rack so that the carmelitas will bake in the middle of the oven and preheat the oven to 350 F. Using a pastry brush, grease the bottom and sides of a 13-by-9-inch baking pan with shortening. Set aside.

In a bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir to mix well. Add the butter and mix until well blended. Distribute half of the mixture in the prepared pan and press gently with your fingertips to form an even layer. Reserve the remaining mixture for later use.

Transfer the pan to the oven and bake for 10 minutes.

Remove the pan from the oven. Sprinkle the chopped chocolate or chocolate chips and the toasted nuts evenly over the crust, then drizzle evenly with caramel sauce. Distribute the reserved oat mixture over the top and press gently with your fingertips to form an even layer.

Return the pan to the oven and continue baking until the topping is golden brown, about 25 minutes longer.

Remove the pan to a wire rack to cool completely, then cut into 12 equal bars.

Cover tightly and store at room temperature for up to 24 hours.

Yields 12 large bars.

Note: It's always best to use the freshest nuts possible. To toast nuts, spread the shelled nuts in a single layer of a baking pan. Transfer the pan to an oven that has been preheated to 350 F. and toast the nuts, stirring occasionally, until lightly browned and fragrant, about 10 minutes. Remove the pan from the oven, pour the nuts onto a plate and let cool completely before using.



Recipe