Kitchen Sink Carmelitas
Yield: 16 carmelitas
Total time: 1 hr. 20 min.
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These kitchen sink carmelitas are soft, chewy, sweet, salty, and loaded with chocolate and caramel. The perfect treat to satisfy your sweet tooth! I know “kitchen sink” doesn’t sound like the most appetizing of flavors. It comes from the phrase “everything but the kitchen sink”, the concept is just throwing a bunch of delicious add-ins into your dough!
What are carmelitas?
Carmelitas are the dessert of your dreams. They are essentially a cookie bar that is sandwiched with chocolate and caramel – what’s not to love about that?! These carmelitas feature some toasted coconut and pecans in the dough, and are stuffed with semi sweet chocolate chips and salted caramel sauce!
A couple of things to note:
1. Measuring the ingredients. My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. The egg needs to be at room temperature in order to properly incorporate with the dough. Take out one egg 30 minutes before starting the recipe, or follow this little hack if you forget (like I often do!): How to get room temperature ingredients QUICKLY.
3. Salted caramel sauce. I always make my easy and delicious 15 minute salted caramel sauce for carmelitas and I recommend you try it too! However, you can also sub in a thick jarred caramel sauce. You can make the salted caramel sauce and keep it stored in the fridge for up to a week before making this recipe!
To make kitchen sink carmelitas, you will need:
All purpose flour: for structure and chewiness.
Rolled oats: for adding some texture to the carmelita dough. I recommend using rolled oats for their texture, but you can use instant oats if you would like.
Baking soda: for leavening the dough.
Baking powder: for leavening the dough.
Salt: for balancing and bringing out the sweetness of the carmelitas.
Unsalted butter: for tenderizing the dough. You can use salted butter in place of the unsalted, just leave out the extra salt in the dough.
Light brown sugar: for sweetening the dough, locking in moisture, and for adding some depth of flavor thanks to the molasses in light brown sugar.
Granulated sugar: for sweetening the dough and locking in moisture.
Egg: for binding the dough together
Vanilla: I am a huge fan of vanilla bean paste because you get to see those little bean specks in the dough. My favorite brand is Heilala vanilla bean paste. If you don’t have vanilla bean paste, vanilla extract will work perfectly as well.
Semi sweet chocolate chips: for the middle of the carmelitas. I recommend using either semi sweet or dark chocolate chips for a nice contrast to the overall sweetness of the carmelitas!
Salted caramel sauce: you can use a thick jarred sauce, or you can use my *delicious* 15 minute salted caramel sauce.
Crushed pecans: for texture and a salty-sweet contrast. Feel absolutely free to use your favorite nut in place of the pecans!
Coconut flakes: because it wouldn’t be kitchen sink carmelitas if you didn’t throw everything into them! Feel free to leave coconut out if you do not like coconut. You can either replace it with another ingredient, or completely leave it out.
Can I make these kitchen sink carmelitas ahead of time?
Absolutely! There are a few ways you could go about making these in advance.
- Bake them the night before. These carmelitas are quite delicious after sitting in the fridge overnight. You can bake these carmelitas the night before serving and store them in the fridge until you are ready to serve them!
- Prep them the night before. The salted caramel sauce can be prepped and stored in the fridge for at least 1 week before baking. You can also make the dough and store it in the fridge overnight to be assembled and baked off in the morning!
- Bake and freeze. These carmelitas hold up really well in the freezer. You can bake these carmelitas and keep them stored in an airtight container in the freezer for up to 2 months. You can let them thaw in the fridge overnight, or let them come to room temperature when you are ready to eat them!
Tools & ingredients helpful for making this recipe:
I hope you enjoy these kitchen sink carmelitas. If you make them, I would love to see and know your thoughts! Leave a rating down below & tag me on Instagram with a picture @freshbeanbakery. Happy baking! x
Kitchen Sink Carmelitas
- 140 g all purpose flour
- 80 g rolled oats
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 141 g unsalted butter
- 100 g light brown sugar
- 50 g granulated sugar
- 1 egg room temperature
- 1 tsp. vanilla
- 225 g semi-sweet chocolate chips
- 8 fl oz. salted caramel sauce
- 60 g pecans
- 60 g coconut flakes
- Preheat the oven to 350°F / 175°C. Grease and line an 8×8" pan with butter and parchment paper.
- If making the salted caramel sauce, make it at this step and let sit out at room temperature until needed. Alternatively, you can make it up to one week in advance and keep it in the fridge until needed!
- Add the coconut and pecan to a medium sized sauté pan, and set over medium heat. Occasionally stir the mixture until the coconut flakes begin to brown (~5 min.) Take off the heat and set aside.
- Melt the butter and add it to a large mixing bowl. Whisk in the sugar.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, oats, baking soda, baking powder, salt, and toasted pecans and coconut. Lightly fold the mixture together with a rubber spatula just until no flour streaks remain.
- Pour approximately ⅔ of the batter into the prepared 8×8" pan and smooth it down. Bake for 15-20 min., until the edges begin to brown.
- Remove the dough from the oven. Drizzle the caramel evenly over the dough, and then top with the chocolate chips. Distribute the remaining down evenly on top of the chocolate (it will not fully cover the chocolate – this is fine!) Bake for an additional 20 min., or until the dough begins to turn golden brown.
- Let the carmelitas cool in the fridge for at least 2 hours before slicing. Serve, and enjoy!