Shortbread Carmelitas

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Have you ever had a Carmelita?  Typically, a Carmelita is a soft oatmeal cookie stuffed with caramel and chocolate.  While that is pretty darn tasty… shortbread takes the cake, oops – I mean the cookie bar, here. It’s a brown sugar pecan shortbread, giving the Carmelita a nutty little update.  I also can’t resist adding a little salt to the caramel sauce in the middle of the bar.  I tend to think salted caramel is the stuff dreams are made of, though.

I hope you enjoy my take on Carmelitas!  What’s your favorite cookie bar?


Shortbread Carmelitas

  • 2 cups flour
  • ½ cup toasted pecans
  • ⅓ cup brown sugar
  • ¾ teaspoon fine salt
  • 2 sticks/1 cup cold unsalted butter, cut into 1-inch chunks
  • 40 caramel squares unwrapped
  • 1/2 cup heavy cream
  • 1/2 tsp salt (for salted caramel sauce)
  • 1 cup semi-sweet chocolate chips
  • Extra chocolate chips for topping

Preheat the oven to 350.

Line an 8×8 pan with foil, coming up the sides of the pan so you can grab and lift the bars out of the pan after cooling.  Spray the foil with nonstick spray.

In a food processor, grind together the toasted pecans and flour. Add the sugar, salt and cold cubes of butter and pulse to fine crumbs.

Keep pulsing until the dough starts to come together.  Don’t process so long that the butter starts to warm up too much and the dough is overworked – you want a soft, crumbly dough.  If you don’t have a food processor handy, or just enjoy the workout, you can also mix the dough in a bowl using two knives or a pastry cutter.

Press about two-thirds of the dough in an even layer in prepared pan and use a fork to prick little holes all over the top of the dough.

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Bake until lightly golden brown and not completely set, about 12-15 minutes.

While the dough bakes, starting mixing up the carmel sauce. In a microwavable bowl, combine the unwrapped caramels and cream. Microwave for 4 minutes, stirring every 60 seconds, until the sauce is smooth and easy to stir.  Add 1/2 tsp salt and stir.

Remove the pan from the oven and sprinkle 1 cup chocolate chips over the shortbread. Carefully pour the caramel sauce over the chocolate.

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Crumble the remaining shortbread mixture over the top.

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Bake for 18-20 minutes, or until edges are lightly browned and center is set. After taking the bars out of the oven, sprinkle the reserved chocolate chips over the top and let it sit for a couple minutes. Once the chocolate chips are softened a bit, gently take a knife and streak the chocolate across the top of the bars.  

I’m not so fancy with the chocolate on top of my Carmelitas.  Fancier people might melt down the reserved chocolate chips and then drizzle the melted chocolate across the top in a nice design.  You do you 😉

Let bars cool completely in the pan before slicing so the caramel and chocolate will set.

Pro tip:  these Shortbread Carmelitas can also be placed in the fridge to cool quickly.  They are also delicious cold!

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Full Recipe

Shortbread Carmelitas

  • 2 cups flour
  • ½ cup toasted pecans
  • ⅓ cup brown sugar
  • ¾ teaspoon fine salt
  • 2 sticks/1 cup cold unsalted butter, cut into 1-inch chunks
  • 40 caramel squares unwrapped
  • 1/2 cup heavy cream
  • 1/2 tsp salt (for salted caramel sauce)
  • 1 cup semi-sweet chocolate chips
  • Extra chocolate chips for topping

Preheat oven to 350.

Line an 8×8″ pan with nonstick aluminum foil and spray lightly with cooking spray.

In a food processor, grind together the toasted pecans and flour.

Add the sugar, salt and butter and pulse to fine crumbs.

Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly.

Press about two-thirds of the dough in an even layer in prepared pan.

Prick dough all over with a fork.

Bake until lightly golden brown and not completely set, about 12-15 minutes.

While it bakes, make the caramel sauce.

In a microwavable bowl, combine the unwrapped caramels and cream.

Microwave for 4 minutes, stirring every 60 seconds, until the sauce is smooth and easy to stir.

Add 1/2 tsp salt and stir.

Remove pan from the oven and sprinkle 1 cup chocolate chips over the shortbread.

Carefully pour the caramel sauce over the chocolate.

Crumble remaining shortbread mixture over the top.

Bake for 18-20 minutes, or until edges are lightly browned and center is set.

Sprinkle reserved chocolate chips over the top and let sit for a couple minutes.

Gently take a knife and streak the melted chocolate across the top of the bars.

Let bars cool completely in the pan before slicing so the hot caramel and chocolate will set.

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