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Easy Salted Carmelitas

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25 min prep time
2 hr 0 min total time
7 ingredients
16 servings

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We all love the original Oatmeal Carmelitas (a favorite from the 1967 Pillsbury Bake-Off®), so we hacked the recipe with ready-to bake dough to create these irresistible oatmeal cookie bars filled with gooey salted caramel and studded with chocolate.

Ingredients

2: rolls (16.5 oz each) Pillsbury™ refrigerated chocolate chip cookies

1: cup old-fashioned oats

2/3: cup salted caramel topping

1/3: cup all-purpose flour

3/4: cup chopped pecans

1/2: cup semisweet chocolate chips

: Coarse sea salt, if desired

Steps

1 Heat oven to 350°F. Spray 9-inch square pan with cooking spray, or line with nonstick foil. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1 1/2 cups dough in small bowl for topping; set aside. Press remaining dough evenly in pan. Bake 20 to 22 minutes or until light golden brown. Cool 5 minutes.
2 In small bowl, mix caramel topping and flour until well blended. Using spoon, drizzle evenly over bars to within 1/2 inch of pan edges.
3 Mix pecans into reserved dough. Crumble evenly over caramel. Bake 25 to 28 minutes or until golden brown. Cool completely, about 1 1/2 hours.
4 In small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds to 1 minute, stirring until melted. Place in small resealable food-storage plastic bag; cut off small corner of bag, and squeeze to drizzle over bars. Sprinkle with sea salt.
5 For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature.

1 Heat oven to 350°F. Spray 9-inch square pan with cooking spray, or line with nonstick foil. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1 1/2 cups dough in small bowl for topping; set aside. Press remaining dough evenly in pan. Bake 20 to 22 minutes or until light golden brown. Cool 5 minutes.
2 In small bowl, mix caramel topping and flour until well blended. Using spoon, drizzle evenly over bars to within 1/2 inch of pan edges.
3 Mix pecans into reserved dough. Crumble evenly over caramel. Bake 25 to 28 minutes or until golden brown. Cool completely, about 1 1/2 hours.
4 In small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds to 1 minute, stirring until melted. Place in small resealable food-storage plastic bag; cut off small corner of bag, and squeeze to drizzle over bars. Sprinkle with sea salt.
5 For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature.

Expert Tips

To remove and cut bars easily, line pan with foil, leaving about 2 inches of foil hanging over edges of pan. After baking and cooling, lift by edges of foil to remove bars.

You can refrigerate the bars to set up the drizzled chocolate quicker.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 310.7
Calories from Fat: 170

% Daily Value

Total Fat: 8.2g; 13%
Saturated Fat 1.7g 9% Trans Fat 0g
Cholesterol: 0.1mg; 0%
Sodium: 366.6mg; 15%
Total Carbohydrate: 52.3g; 17%
Dietary Fiber 3.3g 13% Sugars 4.1g
Protein: 8.6g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0.20%; 0%
Calcium: 7.30%; 7%
Iron: 15.60%; 16%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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