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Espresso Carmelitas
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5 from 1 vote

Espresso Carmelitas

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Author: Mary Ann Dwyer

Ingredients

  • Espresso Caramel makes 1 1/3 cups:
  • 1 cup heavy whipping cream
  • 2/3 cup granulated sugar
  • 3 Tbsp. water
  • 2 tsp. espresso powder
  • 5 Tbsp. unsalted butter softened
  • 1 tsp. vanilla extract
  • Carmelitas:
  • 3/4 cup unsalted butter melted
  • 3/4 cup packed light brown sugar
  • 2 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 cup chocolate chips
  • 1/2 cup pecans roughly chopped
  • 1 1/3 cups espresso caramel

Instructions

  • Espresso Caramel:
  • Bring the heavy cream to a boil in a medium saucepan over medium heat.
  • Place the sugar and water in a large heavy bottomed saucepan over medium high heat. Bring to a boil, without stirring, for 8 minutes.
  • Lower the heat to medium low and slowly add the hot cream, stirring constantly to get rid of any lumps. (The mixture will bubble, so be careful while stirring.)
  • Add the espresso powder and continue to stir until well blended.
  • Remove from the heat and add the butter until completely melted, then add the vanilla.
  • Transfer to a bowl and let cool until ready to use for the carmelitas.
  • Carmelitas:
  • 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 melted butter, brown sugar, vanilla, flour, oats, baking soda and salt. Stir together with a fork. Pat half of the mixture into the prepared pan. Bake for 10 minutes.
  • Remove from oven and sprinkle evenly with chocolate chips and pecans and then with the espresso caramel.
  • Crumble the remaining oat mixture over the caramel.
  • Return to the oven and continue to bake for 18-20 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.