Carmelita Bars

For the Salted Caramel Sauce

• 1 cup white sugar
• ¼ cup water
• ¾ cup heavy cream (also known as whipping cream)
• 3 ½ tablespoons unsalted butter
• 1 teaspoon gray sea salt or kosher salt
• 2 ½ tablespoons flour

For the Oat Bars

• 2 cups flour
• 1 ¾ cups quick-cooking oats
• 1 ¼ cups brown sugar
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 ¼ cups (2 ½ sticks) unsalted butter, softened
• 1 cup dark chocolate chips
• ¾ cup chopped pecans

For the Salted Caramel Sauce

1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
2. Increase the heat and bring to a boil, without stirring.
3. Boil until the syrup is a deep amber color, about 5–6 minutes.
4. While sugar mixture is boiling place the heavy cream in the microwave and heat until just warmed (not hot).
5. Remove the sugar mixture from the heat and carefully whisk in the warmed heavy cream. The mixture will bubble.
6. Stir in the unsalted butter and salt.
7. Transfer the caramel to a 2-cup measuring cup and set aside to cool. The 2 ½ tablespoons of flour will be added right before you drizzle the caramel over the dark chocolate chips and chopped pecans.

For the Oat Bars

1. Preheat the oven to 350º.
2. Grease a 9x13-inch baking pan or line with non-stick foil.
3. In a very large bowl, combine the flour, oats, brown sugar, baking soda, salt, and softened butter. Mix on low until crumbly.
4. Divide the mixture into 2 equal portions.
5. Press half of the oats mixture into the prepared pan and then bake for 10 minutes. Remove to wire cooling rack and cool slightly.
6. Sprinkle the dark chocolate chips and chopped pecans over the slightly cooled crust.
7. Mix the 2 ½ tablespoons of flour into the caramel sauce.
8. Drizzle the caramel sauce over the dark chocolate chips and nuts.
9. Using a large spoon, top with the remaining oats mixture.
10. Return to the oven and bake for an additional 15–20 minutes or until the crust starts to brown.
11. Allow the pan to cool completely. Transfer to the refrigerator until the caramel filling has set.

It’s crucial that the butter for the oat bars be softened, otherwise the bars will not set properly.