Follow these steps for perfect results
Quick Oats
uncooked
All-Purpose Flour
All-Purpose Flour
divided
Light Brown Sugar
packed
Cinnamon
Butter
melted
Salted Roasted Almonds
chopped
Dulce De Leche
Flour Tortillas
8 inches
Semi-Sweet Chocolate Chips
divided
Preheat oven to 375F.
Combine oats, 1/2 cup flour, brown sugar, and cinnamon in a bowl.
Stir to mix completely.
Add melted butter.
Stir until evenly moistened.
Stir in chopped almonds.
In a small bowl, combine dulce de leche and 2 tablespoons flour.
Stir until blended.
Place tortillas on ungreased baking sheets.
Spread each tortilla with dulce de leche mixture to within 1/2 inch of the edge.
Sprinkle evenly with 1/2 cup semi-sweet chocolate chips, then oat topping.
Sprinkle remaining 1/4 cup chocolate chips over the top.
Bake for 12 to 14 minutes, or until the oat mixture is golden brown and the tortilla is crisp on the bottom.
Cool for at least 5 minutes.
Cut each tortilla into 6 wedges.
Serve warm or cool.
Expert advice for the best results
For a softer texture, bake for a shorter time.
Add a pinch of sea salt for enhanced flavor.
Use different types of chocolate chips for variety.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Arrange wedges artfully on a plate, drizzle with extra dulce de leche.
Serve with a scoop of vanilla ice cream.
Serve with fresh berries.
Complement the sweetness.
Pairs well with cinnamon and chocolate.
Discover the story behind this recipe
Fusion dessert combining Mexican and American flavors.
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