With the holidays coming up, I wanted to share this amazing recipie
Chef Jasper’s Carmelitas
Ingredients:
3 cups plus 3 tbsp all purpose flour
1 ½ tsp baking soda
½ tsp salt
4 sticks (one lb) unsalted butter, softened
3 cups quick-cooking rolled oats
2 ¼ cups light brown sugar
One 16-oz jar dulce de leche (1 ½ cups)*
1 ½ cups semisweet chocolate chips
¾ cups chopped pecans
Directions:
Preheat over to 350 degrees. Butter a 9x13” metal baking pan.
In a large bowl whisk 3 cups of the flour with the baking soda
and salt (we use a mixer to make it easier). Add the butter, oats,
and brown sugar and mix until combined. In a small bowl, mix
the dulce de leche with the remaining three tablespoons of flour.
Pat half of the oat mixture into the baking pan. Bake for 15 min.
Scatter half the chocolate chips and pecans over the crust. Dollop
half the dulce de leche mixture on top. Crumble the oat mixture
evenly into the pan. Cover with the remaining chocolate chips,
pecans, and dulce de leche. Bake for about 35-40 minutes, until
the edges are set. Let stand uncovered at room temperature overnight.
Cut the carmelitas into bars and serve.
*dulce de leche, a caramel sauce, is available at most supermarkets.
If you can’t find this, use the caramel sauce for ice cream
