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Authentic Carmelitas: Mexican Caramel Pecan Bars

A single, delicious square of carmelitas dessert showing a thick caramel layer and crumbly topping.
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Make traditional Mexican Carmelitas, which feature a buttery, flaky crust, a rich dulce de leche center, and a crunchy pecan topping. This recipe delivers the best caramel squares recipe.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1/4 cup cold water
  • 1 (14 ounce) can dulce de leche (or cajeta)
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking pan.
  2. Prepare the crust: In a large bowl, combine the softened butter, flour, granulated sugar, and salt. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and cold water until the dough just comes together. Do not overmix.
  4. Press two-thirds of the dough evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining one-third of the dough.
  5. Bake the crust for 15 minutes until lightly golden. Remove from the oven.
  6. Prepare the filling: In a small bowl, mix the chopped pecans and brown sugar together.
  7. Spread the dulce de leche evenly over the partially baked crust.
  8. Sprinkle the pecan and brown sugar mixture over the caramel layer.
  9. Take the reserved one-third of the dough and crumble it evenly over the pecan layer.
  10. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the topping is golden brown and the caramel is bubbly.
  11. Let the bars cool completely in the pan on a wire rack before cutting into squares. This step is important for clean cuts.

Notes

  • For an authentic flavor, use cajeta (goat’s milk caramel) instead of standard dulce de leche if you can find it.
  • If your dulce de leche is very thick, warm it slightly before spreading it over the crust to make the layer even.
  • Allow the bars to cool for at least 2 hours before slicing to get neat squares.

Nutrition

Find it online: https://juliameal.com/carmelitas-mexican-caramel-pecan-bars-recipe/