Kelsey Nixon’s Carmelitas

Over the holidays I made a variety of baked goods to give to some of my family members. I love baking, but I never  have anything to do with all of the baked goods, so I don’t get to bake stuff as often as I’d like. Mr. Curly Fry doesn’t like any kind of nut, so if I make something with nuts in it I’m on my own to eat it. And while I’d LOVE to have an entire 13 x 9 baking dish full of Carmelitas for myself, I know it really wouldn’t be a good idea.

The night before I was going to make the Carmelitas, I decided to make the Salted Caramel Sauce. I wanted to give it plenty of time to cool and set up.


  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon gray sea salt, crushed or kosher salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

I transferred it to the fridge once it cooled and let it set there over night. I took the caramel sauce out of the fridge about an hour or so before starting the Carmelitas.


  • 2 cups flour
  • 1 3/4 cups quick-cooking oats
  • 1 1/4 cups brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1 cup chocolate chips (I didn’t use the chocolate chips)
  • 3/4 cup chopped pecans
  • 1 1/2 cups Salted Caramel Sauce
  • 2 1/2 tablespoons flour

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.

Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.


Sprinkle the chocolate chips, and chopped pecans over the cooled crust.

Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts.

Top with the remaining crumb mixture. Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.

Cut into bars and serve.

They were all ready to be delivered to my family members!

I can’t even begin to tell you how delicious these bars are. The Salted Caramel Sauce is so good! The recipe really only made enough for these bars, so if you want some for the Milkshake or something else I’d double the recipe. I really loved the bars straight out of the fridge. They were very good when they weren’t refrigerated too. I highly recommend these and I’m plotting out the next time I can make these! I know it won’t be soon enough!

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  1. making the caramel ahead of time looked pretty clutch- when i made those bacon caramel brownies my caramel was practically still boiling.. oops! these are so pretty!
    Julianne recently posted..BirraMy Profile


  1. […] Carmelitas – specifically Kelsey Nixon’s Salted Caramel Carmelitas.  I knew my gal Jen from One Curly Fry had made them before with great success but me making a salted caramel from scratch and not going the Sandra Lee […]

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