Shortbread Carmelitas

IMG_1397(1)

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.

img_1365.jpg

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.

img_1369.jpg

Crumble the remaining shortbread mixture over the top.

IMG_1371

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!

IMG_1414


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.

Mexican Pesto Pasta with Shrimp

IMG_1267

I love a good pesto.  They are packed with bold flavor, easy to pull together and completely customizable to any recipe theme.

A basic pesto is basil, pine nuts, garlic, parmesan and olive oil.  You can’t go wrong with the classic, but why stay there? You could swap the basil for parsley, kale, spinach, collard greens or cilantro as we have here. Pine nuts can be pricey and a little more difficult to locate than their more common counterpart – walnuts, always a good substitute in a pesto. I’ve played around with a few different versions, I’m sure  you’ll see more recipes sneak in on this blog, but this one has quickly held it’s place at the top of my list.  The pepitas and cilantro play together nicely for a light summer dinner when paired with the angel hair pasta and shrimp tossed in cumin and lime.

Have you ever played with pesto? What’s your go-to combination or favorite flavor find?


Mexican Pesto Pasta with Shrimp

  • 1 cup raw pepitas
  • ½ cup raw pecans
  • 2 bunches cilantro
  • 2-3 cloves garlic
  • ½ cup grated parmesan
  • EVOO
  • ¼ – ½ cup half and half
  • 1 pound shrimp, peeled and deveined
  • 1-2 tsp cumin
  • 1 lime, zest reserved
  • Angel hair pasta
  • 1-2 tablespoons unsalted butter
  • ½ cup white wine

Start by making the pesto.

*First a note about the nuts used in this pesto: Pepitas are just pumpkin seeds. I was able to locate them, both raw and roasted & salted, in the bulk section of my local grocery store.  If you can’t locate pepitas, this pesto is just as tasty with all pecans or a mix of pecans and walnuts.

You want to toast the pepitas and pecans to develop their nuttiness a little and make for a more flavorful pesto.  Starting with raw nuts that haven’t been toasted or salted yet helps you to control those elements as you cook. To toast the nuts, simply place them in a dry skillet over medium heat.  Stir the nuts every few minutes, keeping close by – you’ll know the nuts are ready to pull when you can smell them!  Don’t leave them too long after you catch their aroma, they can quickly go too far and taste burnt.

IMG_1232

Place the toasted nuts in a food processor and add the cilantro, garlic and parmesan.

img_1235.jpg

Stream in the olive oil (EVOO) with the food processor on low until the pesto is a paste to the consistency of your liking.  I prefer the pesto to be well-chopped and more on the thick side than a normal thinner pesto before adding the half-and-half.  Taste the pesto and add salt, freshly ground pepper and parmesan, as needed.  If you want to kick it up a bit, this would be a good time to add in red pepper flakes.  With or without the red pepper flakes, a touch of granulated sugar, up to about a teaspoon,  will help balance flavors and bring your pesto together.  Play with the flavors a bit until you get what you are looking for!

img_1244.jpg

Place the pesto in a bowl.  Stir in the half-and-half and check the seasoning again,  adjusting if necessary.  Set the pesto aside as you prep the shrimp and cook the pasta.

IMG_1247

Bring a large pot of water to a boil.  Add a healthy amount of salt to the water – this is your chance to flavor the pasta itself.  Cook the angel hair pasta to al dente.

Season the prepared shrimp with the cumin, salt, pepper and lime zest.  If you are not quite ready to cook the shrimp, hold off on adding the lime juice until right before they are ready to hit the pan.  Citrus juice will ‘cook’ seafood as it sits together (think: ceviche) and this is not quite what we are going for here.  We want the lime juice to flavor the shrimp as it sears instead.

Saute the shrimp in the butter, a couple minutes per side. When cooked, remove the shrimp to plate and set aside.

IMG_1259

Deglaze your pan with the white wine.  You can use any white wine here… just remember this one rule:  cook with wine you would drink.  Reducing the wine intensifies the flavor, so if you wouldn’t drink it, you shouldn’t eat it 😉  Tonight, I’m drinking/eating Joel Gott Sauvignon Blanc – I tend to enjoy any varietal from the Joel Gott family and they are reasonably priced and easy to find in my grocery store.

IMG_1252

Once the wine has reduced a bit and you have stirred up all those tasty brown bits from the bottom of the pan, add the cooked and drained pasta to the skillet.  Toss it around to coat the pasta with the pan sauce.

IMG_1261

Turn off the heat source and stir in the creamy pesto, a little at a time, until the pasta is coated and to your desired consistency.  I typically work in 1 1/2 – 2 cups of the pesto.

*Storage tip for leftover pesto: To store any remaining pesto in the fridge, place the pesto in a sealable container and smooth over the top.  Cover the entire top of the pesto with EVOO, place the lid on the container and store in the fridge for 3-4 days.  You can also freeze the pesto at this point.  The EVOO protects the pesto from browning, leaving it that vibrant green for your next cooking adventure.

IMG_1264

Top the pesto pasta with the cooked shrimp.  Sprinkle on extra parmesan and chopped cilantro, if desired, and enjoy!

*To change it up and enjoy your grill in the summer:  a nice update to this recipe would be to grill the shrimp for an added char to the shrimp.  Cut back a little on the garlic in making the pesto and then saute some fresh, chopped garlic in the 1-2 tablespoons of  butter in a skillet.  When toasted, add the wine to deglaze and follow the original recipe from there!

IMG_1268


Full Recipe

Mexican Pesto Pasta with Shrimp

  • 1 cup pepitas
  • ½ cup pecans
  • 2 bunches cilantro
  • 2-3 cloves garlic
  • ½ cup grated parmesan
  • EVOO
  • ¼ – ½ cup half and half
  • 1 pound shrimp, peeled and deveined
  • 1-2 tsp cumin
  • 1 lime, zest reserved
  • Angel hair pasta
  • 1-2 tablespoons unsalted butter
  • ½ cup white wine

Make the pesto:

Toast the nuts in a dry skillet.

Place the toasted nuts in a food processor and add the cilantro, garlic cloves and parmesan.

Stream in EVOO as you pulse until the pesto forms a paste to the consistency of your liking.

Season with salt, pepper and more parmesan, if desired. (adding a little sugar will balance out the blend)

Transfer the pesto to a bowl and stir in the half and half to desired texture and check for seasoning again.

Make the pasta:

Boil pasta in salted water to al dente.

Prepare the shrimp:

Season the prepared shrimp with cumin, salt, pepper, lime and lime zest.

Saute in butter, a couple minutes each side.

Remove shrimp from pan, set aside.

Deglaze the pan with white wine.

Toss the pasta in the pan to coat with sauce.

Remove the skillet from the heat.

Add the creamy pesto, slowly to desired thickness, and toss.

Top with cooked shrimp and serve.