These pecan pie carmelita bars are like a next level cookie bar, they’re stuffed with pecans, chocolate, and caramel sauce and are super delicious.
Best of all, these bars are made in a loaf pan, so they’re a small batch, perfect for sharing with your special someone and minimizing the risk of eating the whole batch. Since today is Valentine’s Day, it’s only fitting that this recipe is for two, and is from my friend Christina’s new cookbook Simple and Sweet: Dessert for Two.
Christina blogs over at Dessert for Two, and you’ve already heard me rave about her first cookbook when I shared these 5 ingredient chewy brownie cookies. This is now her third cookbook, how impressive is that?! The cookbook is full of small batch desserts, accompanied with beautiful photography.
A fun fact is that we share a cookbook publisher, and as I was flipping through her cookbook, I came across a recipe for eggnog bread pudding in which she wrote the sweetest recipe intro crediting me. After my cookbook came out last year, she share one of the cookbook recipes (chocolate bread pudding) and turns out she liked the recipe so much she modified it for inclusion in her cookbook, how sweet is that?
The recipe intro states “Carmelitas may look unassuming, like they’re just another cookie bar. They are not. they are the best cookie bar. The one, the only.” And I have to agree. These are so good! It is recommended to chill them overnight for easy slicing, but they did not last that long in my house. They were gone in within minutes of being cool enough to cut! You’re going to love this recipe, along with all the others in the Simple and Sweet cookbook, which you should go buy today! I used this recipe for 'oh so easy caramel sauce' (http://allrecipes.com/recipe/245648/oh-so-easy-caramel-sauce/) and halved it, here is the recipe:
1/2 cup packed brown sugar
1/4 cup butter
1/8 cup milk
1/2 teaspoon vanilla extract (optional)
Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
I used this recipe for 'oh so easy caramel sauce' (http://allrecipes.com/recipe/245648/oh-so-easy-caramel-sauce/) and halved it, here is the recipe: