Categories: Dessert
Ingredients
- 3 cups plus 3 tablespoons all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 sticks (1 pound) unsalted butter, softened
- 3 cups quick-cooking rolled oats
- 2 1/4 cups light brown sugar
- One 16-ounce jar dulce de leche (1 1/2 cups); see Note
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup chopped pecans
Directions
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Preheat the oven to 350°
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Butter a 9-by-13-inch metal baking pan.
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In a large bowl, whisk 3 cups of the flour with the baking soda and salt.
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Add the butter, oats and brown sugar and mix until combined.
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In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour.
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Pat half of the oat mixture into the baking pan.
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Bake for 15 minutes.
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Scatter half of the chocolate chips and pecans over the crust.
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Dollop half of the dulce de leche mixture on top.
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Crumble the remaining oat mixture evenly into the pan.
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Cover with the remaining chocolate chips, pecans and dulce de leche.
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Bake for about 35 minutes, or until the edges are set.
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Let stand uncovered at room temperature overnight.
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Cut the carmelitas into bars and serve.