Easy Caramelitas

These Easy Carmelitas are beyond decadent! Gooey caramel, double the chocolate and crunchy pecans make for a quick and easy cookie bar that always gets rave reviews! Bet you can't eat just one!

Prep Time15

Cook Time34

Total Time49

Course: Dessert, Snack

Cuisine: American

Keyword: caramel corn, chocolate, cookie bars, pecans

Servings: servings

Calories: 443kcal

Author: MaryAnn Dwyer

Ingredients

1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1 tsp. baking soda
1/4 tsp. coarse kosher salt
3/4 cup unsalted butter, melted
2 tsp. vanilla extract
1/2 cup semisweet chocolate, roughly chopped
2 1.77-oz. containers mini M&M's
1/2 cup pecan halves, roughly chopped
1 cup caramel, I use Mrs. Richardson's

Instructions

Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick cooking spray. Line the pan with parchment paper with an overhang on two sides. Spray the parchment paper with non-stick cooking spray. Set aside.
In a large bowl combine flour, oats, brown sugar, baking soda and salt. Stir together with a fork. Add the melted butter and vanilla and continue to mix with your fork until well combined.
Pat half of the mixture into the prepared pan. Bake for 10 minutes.
Remove from oven and sprinkle evenly with the chopped chocolate, one container of the mini M&M's, the pecans and then drizzle evenly with the caramel.
Crumble the remaining oat mixture over the caramel and sprinkle with the remaining container of mini M&M's. Return to the oven and continue to bake for 22-24 minutes, just until edges are lightly browned. Remove from oven. Cool in pan on wire rack completely (at least 4 hours) before removing and cutting into bars.

Notes

I used red and green mini M&M's but if you can't find them just use regular mini M&M's.

These are delicious served solo, but even better with a scoop of vanilla ice cream on top!

I use Mrs. Richardson's Caramel Sauce for this recipe as I mentioned above. Feel free to make homemade if you prefer.

Nutrition