Easy Carmelitas

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Easy Carmelitas

Craving a decadent dessert but short on time? Look no further than Carmelitas! These gooey, layered bars are surprisingly simple to make and require minimal effort.

Carmelitas are a classic American dessert featuring a buttery shortbread crust, a rich chocolate pecan filling, and a creamy chocolate topping. The contrasting textures and decadent flavors make them a guaranteed crowd-pleaser.

The beauty of Carmelitas lies in their simplicity. The crust requires only flour, butter, and salt, while the filling uses readily available ingredients like chocolate chips, sweetened condensed milk, and chopped nuts. With minimal prep and baking time, you can have these delightful treats ready to devour in under two hours.

Carmelitas offer endless customization possibilities. Want a richer taste? Use dark chocolate for the crust and topping. Craving a different nuttiness? Substitute chopped walnuts or almonds for the pecans.

So next time you’re looking for a quick and easy dessert, try your hand at Carmelitas. They’re perfect for potlucks, bake sales, or simply satisfying your sweet tooth!

Questions I ofetn get asked about Easy Carmelitas:

How long do the Carmelitas stay fresh?
When stored in an airtight container in the refrigerator, they can last up to a week.

Do I need to pre-bake the crust?
Yes, pre-baking the crust ensures it sets properly before adding the filling.

My Carmelitas aren’t setting. What went wrong?
It’s possible the chocolate topping wasn’t completely cool before adding it to the pan. Make sure the chocolate is just warm, not hot, when pouring it over the top.

Can I freeze Carmelitas?
Yes, you can freeze them for up to 3 months. Wrap them tightly in plastic wrap or store them in an airtight container to prevent freezer burn.

What you need to make Easy Carmelitas:

For the crust:
1 ¾ cups all-purpose flour (about 213 grams)
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened

For the filling:
1 pound (340 grams) semisweet chocolate chips
14 ounces (397 grams) sweetened condensed milk
10.5 ounces (300 grams) milk chocolate bars, chopped (about 2 bars)
1 teaspoon vanilla extract
1 ½ cups chopped pecans (about 105 grams)

For the topping:
1 cup semisweet chocolate chips
¼ cup heavy cream

How to make it:

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.

Make the crust: In a medium bowl, whisk together flour and salt.
Using a pastry cutter or your fingertips, cut in the softened butter until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared pan.
Bake the crust for 15-20 minutes, or until lightly golden brown.
Remove from the oven and let cool completely on a wire rack.

Make the filling: In a large saucepan over medium heat, combine the semisweet chocolate chips, sweetened condensed milk, chopped milk chocolate bars, and vanilla extract.
Heat, stirring constantly, until the chocolate is melted and smooth.
Remove from the heat and stir in the chopped pecans.
Pour the chocolate pecan mixture over the cooled crust.
Spread evenly into an even layer.

Make the topping: In a small saucepan over medium heat, combine the chocolate chips and heavy cream.
Heat, stirring constantly, until the chocolate is melted and smooth.
Pour the chocolate mixture over the top of the Carmelitas, spreading evenly.
Refrigerate the Carmelitas for at least 2 hours, or until the topping is set.
Cut into squares and serve.

Tips:

Maximize Nutty Flavor: 
Toast the pecans for 5-7 minutes at 350°F (175°C) before adding them to the filling. This enhances their aroma and gives the Carmelitas an extra depth of flavor.

Don’t Overbake the Crust:
Keep a close eye on the crust during baking. You want it lightly golden brown, not dark brown. Overbaking can make the crust dry and crumbly.

Cool Completely: 
Make sure the crust cools completely before adding the filling. If the crust is warm, it can melt the chocolate chips and make the filling greasy.

Chill for Perfection: 
Patience is key! Resist the urge to dig in right away. Let the Carmelitas chill for at least 2 hours, or even overnight, to allow the filling and topping to set completely. This ensures they cut cleanly and have the perfect gooey texture.

Latest Reviews:

Yum and Easy! – Sarah B – This recipe is a lifesaver! I’m not the most confident baker, but these Carmelitas came out amazing. The crust was buttery and flaky, and the chocolate filling was rich and gooey. My family devoured them in minutes. Definitely a new go-to for potlucks!

Perfect for Chocolate Lovers – John – These were a hit with my chocolate-obsessed kids! The recipe was straightforward, and I loved that I could use ingredients I already had on hand. The only downside was the wait time for chilling. It felt like torture watching them sit in the fridge! Next time, I might try to hide a few for myself before the rest of the family gets to them.

Great Base Recipe – Mary M – I loved this recipe as a base, but I wanted to add a little personal touch. I used chopped walnuts instead of pecans and added a sprinkle of sea salt on top before chilling. The salty crunch was a nice contrast to the sweetness. Overall, a delicious and easy dessert that allows for some creativity!

Almost Perfect… – David – The Carmelitas tasted fantastic, but I had a bit of trouble with the crust. Maybe I overbaked it a touch, because it came out a little crumbly. Next time, I’ll keep a closer eye on it in the oven. Otherwise, the recipe was easy to follow and the filling was delicious. I might try using dark chocolate for the topping next time for an even richer flavor.

Printable Recipe:

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