Chocolate-Oatmeal Carmelitas
- Aug 4
- 2 min read
Ingredients
4 sticks (1 pound) unsalted butter, softened, plus more for buttering the pan
3 cups plus 3 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 cups quick-cooking rolled oats
2 1/4 cups light brown sugar
1 (16-ounce) jar dulce de leche (1 1/2 cups); see Note
1 1/2 cups semisweet chocolate chips
3/4 cup chopped pecans
Instructions
Preheat the oven to 350°F. Butter a 9- x 13-inch metal baking pan. In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats, and brown sugar and mix until combined. In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour.
Pat half of the oat mixture into the baking pan. Bake for 15 minutes. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans, and dulce de leche. Bake for about 35 minutes, or until the edges are set. Let stand uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
Description
"Carmelitas were introduced to the world by Minnesota baker Erlyce Larson in 1967 at the annual Pillsbury Bake-Off, where they won first prize." These are gooey and have all sorts of good things in them.
Servings
24 They are so rich that I cut them into more than 24 pieces.
Notes
These are very expensive to make. Mine didn't look like the picture in Food&Wine and I was concerned. They taste heavenly. When I searched the restaurant so that I could copy it to post here, the picture looked exactly like mine. I can see where these could become addictive.
Source
Louis Lambert for Food&Wine
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