Pumpkin Carmelita Bars

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If you have never had a carmelita, trust us when we say that you are missing out. They are gooey, rich and you will have to resist the urge to eat the entire pan in one sitting. Though this dessert is already pretty tasty, we decided to make it next-level delicious and festive for the holiday season by adding a pumpkin twist. A perfect treat for a Friendsgiving, Thanksgiving, or Tuesday’s alike ūüėČ Enjoy!

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Ingredients:

For the filling:

64 caramel squares, unwrapped {about two bags}

1 cup heavy cream

1/3 cup of pumpkin puree

12 oz chocolate chips

 

For the crust:

1 1/4 cups flour

1 1/4 cups oats

1 tsp baking soda

1/4 tsp salt

1 tbsp pumpkin pie spice

1 cup brown sugar

1 cup butter, melted

 

For the crumble:

3/4 cup butter, melted

3/4 cup brown sugar

1 cup flour

1 cup oats

1 tsp baking soda

1 tbsp pumpkin pie spice

 

Directions:

Preheat the oven to 350 degrees. Grease a 9×13 pan and set aside.

To make the crust, whisk together the brown sugar and melted butter until combined. Add in flour, oats, baking soda and pumpkin pie spice until combined and resembles a dough. Press the mixture firmly into the greased pan, allowing the edges to rise slightly higher {to make slicing process easier!}. Bake for 15-20 minutes, until golden brown.

Whisk together the cup of heavy cream and pumpkin until smooth. Pour mixture into a pot on low heat and add the caramels. Stir until smooth – stir frequently so that the caramel does not burn! Once smooth, remove from heat and set aside.

To make the crumble, stir together the melted butter and brown sugar, then add the flour, oats, baking soda and pumpkin pie spice. This mixture should crumble more than the crust.

Remove the crust layer of the bars from the oven, and while hot, sprinkle the chocolate chips across the top until covered. Pour the pumpkin caramel over the chocolate chips. Sprinkle the crumble in an even layer across the carmelitas until covered. Bake for 15-20 minutes.

Cool completely before cutting {we usually put them in the fridge for an hour or two to allow the pumpkin caramel to set.} Cut into squares and enjoy!

*This recipe is for a large batch Рyou can easily cut this in half for a smaller party!

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Thanks for stopping by!

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