A question for those who’ve made Carmelitas

M

mariadnoca

Moderator
These are also in T&T. Recipe says they are good for three days? I’d been considering them as a cookie to ship for Christmas. Do they not hold up?


Chocolate-Oatmeal Carmelitas

Ingredients
    • 3 cups plus 3 tablespoons all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 4 sticks (1 pound) unsalted butter, softened
    • 3 cups quick-cooking rolled oats
    • 2 1/4 cups light brown sugar
    • One 16-ounce jar dulce de leche (1 1/2 cups); see Note
    • 1 1/2 cups semisweet chocolate chips
    • 3/4 cup chopped pecans
Steps
    • Preheat the oven to 350°. Butter a 9-by-13-inch metal 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 bars and serve.
Notes
    • Make Ahead
    • 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.
    • Dulce de leche, the Latin caramel sauce, is available at most supermarkets and specialty food stores.


Chocolate-Oatmeal Carmelitas Recipe
 
Haven't made these, but they seem very similar to 7-layer bars...and those last for a week or more. Other online carmelita recipes also say they last up to a week. Be sure you use quick oats...comments at King Arthur said they used old-fashioned and they fell apart.
 
mariadnoca said:
These are also in T&T. Recipe says they are good for three days? I’d been considering them as a cookie to ship for Christmas. Do they not hold up?


Chocolate-Oatmeal Carmelitas

Ingredients
    • 3 cups plus 3 tablespoons all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 4 sticks (1 pound) unsalted butter, softened
    • 3 cups quick-cooking rolled oats
    • 2 1/4 cups light brown sugar
    • One 16-ounce jar dulce de leche (1 1/2 cups); see Note
    • 1 1/2 cups semisweet chocolate chips
    • 3/4 cup chopped pecans
Steps
    • Preheat the oven to 350°. Butter a 9-by-13-inch metal 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 bars and serve.
Notes
    • Make Ahead
    • 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.
    • Dulce de leche, the Latin caramel sauce, is available at most supermarkets and specialty food stores.


Chocolate-Oatmeal Carmelitas Recipe
Click to expand...
If I remember correctly, I made these 5 days in advance of serving and kept them in our ice cold garage at Christmas time. Not sure if that helps, but thanks for the memories, everyone loved them!
 
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