CHOCOLATE-OATMEAL CARMELITAS

Steps:

• Preheat the oven to 350 degrees. Butter a 9x13-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 1/2 of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture on top. 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.
• NOTE: Dulce de leche, the Latin caramel sauce is available at most supermarkets and specialty food shops.
• 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.