Lambert Chocolate Oatmeal Carmelitas

24
Servings
1d
Prep Time
60m
Cook Time
1d 1h
Ready In


"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"

Original recipe yields 24 servings
OK

Nutritional

  • 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 1

Preheat the oven to 350°.

Step 2

Butter a 9-by-13-inch baking pan.

Step 3

In a large bowl

Step 4

Whisk 3 cups of the flour with the baking soda and salt.

Step 5

Add the butter, oats and brown sugar and mix until combined.

Step 6

In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour.

Step 7

Pat half of the oat mixture into the baking pan.

Step 8

Bake for 15 minutes.

Step 9

Scatter half of the chocolate chips and pecans over the crust.

Step 10

Dollop half of the dulce de leche mixture on top.

Step 11

Crumble the remaining oat mixture evenly into the pan.

Step 12

Cover with the remaining chocolate chips, pecans and dulce de leche.

Step 13

Bake for about 35 minutes, or until the edges are set.

Step 14

Let stand uncovered at room temperature overnight.

Step 15

Cut the carmelitas into 24 bars and serve.

Tips & Variations


No special items needed.