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Quite possibly the best
bar recipe out there...
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3 cups + 3
Tbsp. |
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all-purpose
flour, divided |
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1½ tsp |
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baking soda |
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½ tsp |
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salt |
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4 sticks |
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(1 pound)
unsalted butter, softened |
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3 cups |
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quick-cooking rolled oats |
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2¼ cups |
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light brown
sugar |
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1½ cups |
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(16 ounces)
dulce de leche* |
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1½ cups |
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semi-sweet
chocolate chips |
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¾ cup |
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chopped
pecans |
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1 |
Preheat oven to
350°F. Butter a 9x13-inch metal baking pan. |
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2 |
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 Tbsp. flour. |
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3 |
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
dollops of dulce de leche. |
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4 |
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. |
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Yield: 24 bars |
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Cooking Tips |
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*You can make your own dulce
de leche (latin caramel sauce), or you can purchase pre-made
dulce de leche in a can or bottle. Nestle makes it (among other
manufacturers.) We found ours in the Latin section of our
market. |
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**Once cooled, the
carmelitas can be kept in an airtight container at room
temperature for up to 3 days or frozen for up to 1 month. |
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Recipe Source |
| Food and
Wine |
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