Crispy, chewy, gooey, heavenly Hazelnut Carmelitas are some of the best bar cookies made in my kitchen.
I would have shamelessly taken any excuse to make these cookies again, so when I decided to start
beautifying breathing new life into some old dishes, my Hole of Shame Hazelnut Carmelitas were at the top of the list. Posted in 2009, the pictures are not terrible–I was working in a good porch room with natural light in an old residence after I had learned what a macro button was, but it was before I owned a DSLR or made any attempt at plating or staging. So it was definitely worth taking some new pictures.
This is another case where I also experimented with one of Pinch of Yum’s household items to improve photography ideas that I discussed in my Lime Poke Cake post: crumpled parchment paper. What do you guys think? How do you feel about it and how does it compare to the plates? As always I also used my favorite orange plate; I think that just pops so nicely with baked goods:
My recipe is adapted from Louis Lambert, and his can be found in Food and Wine. Since 2009 I have discovered salt on my sweets so I added some coarse grey sea salt on top of the bars. I also split the oat crumble topping up a bit differently this time around, but really either way will work. As it happens I am not any better at following my own recipes than anyone else’s! These bars make a ton–be prepared to share!
- 3 cups (378 g) AP flour
- 1½ t baking soda
- 1 t salt
- 4 sticks (1 lb) unsalted butter, softened
- 3 cups rolled oats
- 2¼ cups light brown sugar
- One 16-ounce jar dulce de leche (1½ cups)
- 9 oz chopped semi sweet chocolate
- ¾ cup chopped hazelnuts
- coarse or flaky good quality sea salt for sprinkling on top
- Preheat the oven to 350 F. Line a 9-by-13-inch metal baking pan with parchment paper.
- In a large mixing bowl, whisk the flour with the baking soda and salt. Add the oats and brown sugar and mix until combined. Add the butter and mix on the lowest speed (or by hand) until the butter is uniformly mixed in–it will remind you of crisp topping, quite buttery and clumpy.
- Pat half of the oat mixture into the prepared baking pan. Bake for 15 minutes.
- Scatter half of the chopped chocolate and half of the hazelnuts over the crust. Drizzle half of the dulce de leche mixture on top of these. Crumble half of the remaining oat mixture evenly into the pan. Pat it gently, so that it is level but not smashed in. Cover this second layer with the remaining chocolate, oats and dulce de leche, in the same manner as the first layer, ending with the remainng oat mixture. Sprinkle with the coarse sea salt before lightly patting.
- Bake for about 35 minutes, or until the edges are set. Let stand uncovered at room temperature overnight. After slicing the next day, store tightly sealed.
So if you really prefer pinning collages, here is one for you. Collages are controversial–and I get it, I really do. I am not sure that I like them! But there is no denying that they perform better on Pinterest. Since this one is not too big I thought I would just share it here at the bottom of the post: