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
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.
Tips & Variations
No special items needed.