Salted Carmelitas

The first time I made these Salted Carmelitas was during one of those rainy Sunday afternoons when all I wanted was something warm from the oven and a good book. I’d been experimenting with cookie bar recipes for weeks, trying to create something that balanced the perfect amount of chewiness with a touch of sophistication. After several batches (and plenty of taste-testing from my very willing neighbors), these bars became something special that I keep coming back to time and again.

There’s something magical about the combination of buttery cookie dough, gooey caramel, and that hint of salt that cuts through the sweetness. Every time I make these, the house fills with an aroma that inevitably draws everyone to the kitchen, asking when they’ll be ready.

Why These Bars Steal Hearts

What makes these Carmelitas truly special is the interplay of textures. The cookie base develops this perfect golden crust while staying slightly chewy in the center. Then comes that river of salted caramel that creates pockets of sweet, buttery goodness throughout. And that crumbly topping studded with pecans? It adds just the right amount of crunch.

I’ve made these for everything from book club gatherings to holiday cookie exchanges, and they’re always the first to disappear from the platter. My friend Maria once told me she dreamed about these bars after trying them at my dinner party last spring—that’s when I knew I had to share the recipe here.

What You’ll Need

Refrigerated chocolate chip cookie dough: Two rolls; I’ve found this shortcut ingredient delivers consistent results while still allowing for personalization with the add-ins.

Old-fashioned oats: These add a hearty texture that elevates these bars beyond a simple cookie. Quick oats work in a pinch, but I prefer the more substantial chew of old-fashioned.

Salted caramel sauce: The heart and soul of these bars. I often use store-bought for convenience, but when I have time, I make my own with a touch of flaky sea salt.

All-purpose flour: Just a bit to help thicken the caramel layer so it doesn’t completely soak into the cookie base.

Pecans: Chopped, for that perfect nutty crunch. I’ve toasted them lightly before adding when I want to intensify their flavor.

Semisweet chocolate chips: For drizzling over the top. The slight bitterness balances the sweet caramel beautifully.

Coarse salt: Just a sprinkle on top brings everything together. I keep a small jar of Maldon salt just for finishing desserts like this.

Let’s Get Baking

Prepare the Base

I start by heating my oven to 350°F and preparing my 9-inch square pan. Over the years, I’ve found that lining with nonstick foil makes for the easiest removal and cleanup, though a light spray of cooking oil works well too.

In a large bowl, I break up the cookie dough and work in the oats until they’re well incorporated. This is where the magic starts—those oats transform store-bought dough into something that tastes completely homemade. I reserve about 1½ cups for the topping and press the rest into an even layer in my prepared pan.

After about 20 minutes in the oven, the base turns this beautiful golden color with a slightly firm texture. The kitchen starts filling with that unmistakable freshly-baked cookie aroma that always makes me smile.

The Caramel Heart

While the base cools slightly, I mix the caramel sauce with flour in a small bowl. This little trick I discovered after several test batches helps the caramel maintain just the right consistency—not too runny, but still deliciously gooey when you bite into it.

Using a spoon, I drizzle this mixture over the warm cookie base, being careful to leave a small border around the edges. I learned this the hard way after once having caramel bubble over the sides of my pan!

The Crumbly Finish

Now comes my favorite part—mixing the chopped pecans into the reserved dough and crumbling it over the caramel layer. There’s something so satisfying about this rustic topping, with its uneven texture that creates the perfect landscape of golden peaks and valleys once baked.

Back into the oven it goes for another 25 minutes or so, until the topping turns a beautiful golden brown. The hardest part is waiting for these bars to cool completely—I’ve burned my tongue more than once being impatient!

The Final Touch

Once cooled, I melt the chocolate chips and transfer them to a small plastic bag for drizzling. This is where I channel my inner artist, creating a delicate pattern across the top of the bars. The final sprinkle of sea salt not only looks beautiful but adds that perfect flavor contrast that elevates these bars from delicious to absolutely memorable.

Make Them Your Own

Over the years, I’ve played with this recipe quite a bit. Last fall, I swapped the pecans for toasted walnuts and added a touch of cinnamon to the dough for a more autumnal flavor profile. My husband declared it the best version yet.

For my friend’s birthday celebration, knowing her love of all things chocolate, I used chocolate caramel sauce instead of the traditional salted caramel. The double chocolate result was incredibly decadent and perfect for the occasion.

Sometimes, when I want something a bit more substantial, I’ll add a handful of toffee bits to the caramel layer. They partially melt during baking, creating these wonderful little pockets of buttery crunch throughout.

My Best Tips

After making these bars countless times, I’ve picked up a few tricks. Chilling the dough for about 15 minutes before trying to reserve the portion for the topping makes it much easier to handle, especially on warm days.

Don’t rush the cooling process. I know it’s tempting to cut into them right away, but giving them the full cooling time ensures the caramel sets properly and your bars will hold their shape when cut.

For the cleanest cuts, I wipe my knife between slices and occasionally dip it in warm water. This prevents the caramel from sticking and tearing the bars.

If you’re making these to transport somewhere, I suggest cutting them just before serving rather than in advance. They stay fresher this way, and the caramel doesn’t have a chance to start seeping.

Frequently Asked Questions

Can I make these with homemade cookie dough instead of refrigerated? → Absolutely! Use your favorite chocolate chip cookie recipe that makes about the equivalent of two rolls of store-bought dough.

How do I store these bars? → They keep beautifully at room temperature in an airtight container for up to 3 days. Any longer than that (though they rarely last!), and I’d recommend refrigerating them.

Can I freeze these? → Yes! I’ve frozen them for up to a month. Just wrap them well and thaw at room temperature before serving.

What if I don’t have coarse salt? → Regular table salt works in a pinch, but use it very sparingly as it’s more concentrated than flaky sea salt.

Is the chocolate drizzle necessary? → While they’re delicious even without it, I find the chocolate adds both visual appeal and a flavor dimension that makes these bars truly special.

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