Lambert Chocolate Oatmeal Carmelitas
January 08, 2021
"Louis Lambert has fed President Clinton,both Bush presidents. He first made these decadent carmelitas for Lady Bird Johnson, who was hosting a fund-raiser for the Wildflower Center at a ranch outside Johnson City. Food and wine magazine"
- Serving Size: 1 (96.8 g)
- Calories 297.3
- Total Fat - 8.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 5.5 mg
- Sodium - 7478.6 mg
- Total Carbohydrate - 54.7 g
- Dietary Fiber - 3.6 g
- Sugars - 34.2 g
- Protein - 5.5 g
- Calcium - 68.1 mg
- Iron - 1.6 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat the oven to 350°.
Butter a 9-by-13-inch 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 24 bars and serve.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use unsalted butter in this recipe, as the salt content of salted butter can throw off the flavor balance.
- It is important to use semisweet chocolate chips for this recipe, as using a different type of chocolate can change the flavor significantly.
- Substitute coconut oil for the unsalted butter - Coconut oil is healthier than butter, and it will give the carmelitas a subtle coconut flavor that will pair nicely with the chocolate and caramel.
- Substitute walnuts for the pecans - Walnuts are a good source of omega-3 fatty acids, and they will give the carmelitas a nutty flavor that will contrast nicely with the sweetness of the chocolate and caramel.
Coconut Chocolate Oatmeal Carmelitas Replace the pecans with 3/4 cup of shredded coconut and add 1 cup of shredded coconut to the oat mixture before baking.
Vanilla Bean Ice Cream - Vanilla bean ice cream is the perfect accompaniment to Lambert Chocolate Oatmeal Carmelitas. The creamy sweetness of the ice cream will balance out the richness of the carmelitas, creating a delightful combination of flavors. Plus, the coolness of the ice cream will help to cut through the richness of the carmelitas, making them even more enjoyable to eat.
Strawberry Shortcake: Strawberry shortcake is a great addition to Lambert Chocolate Oatmeal Carmelitas. The tartness of the strawberries will contrast nicely with the sweetness of the carmelitas, creating a unique flavor combination. The light and fluffy texture of the shortcake will also help to break up the richness of the carmelitas, making them even more enjoyable to eat.
Q: How do I store the carmelitas?
A: Let the carmelitas cool before storing in an airtight container at room temperature for up to 3 days.
Q: Can I freeze carmelitas?
A: Yes, carmelitas can be frozen for up to 3 months. Let cool completely before wrapping in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
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Fun Fact 1: This recipe was first made for Lady Bird Johnson, who was hosting a fund-raiser for the Wildflower Center at a ranch outside Johnson City.
Fun Fact 2: This recipe has been served to several US Presidents, including Bill Clinton and both Bush presidents.