Cut a length of parchment paper to fit a 8x8 inch baking dish allowing the paper to come up to the top of both sides of the pan. Cut another sheet to fit in the opposite direction also trimming at the top of the pan. Spray the parchment lightly with cooking spray. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and baking powder. Add the butter, oats, both sugars, vanilla and an egg. Mix on medium low until combined and crumbly.

In a small bowl combine the dulce de leche and the remaining 3 tablespoons of flour.

Press half of the oat mixture in the bottom of the prepared baking pan. Bake for 15 minutes. Remove from the oven and sprinkle half the chocolate chips and half the nuts over the baked crust. Drizzle with half the caramel mixture then scatter the remaining oat mixture evenly over the top to cover. Sprinkle with the remaining chocolate chips, nuts and dulce de leche mixture.

Bake for 30-35 minutes or until the edges are set and the carmelitas are a light golden brown.

Cool completely before cutting. (May be refrigerated to cool)

Store cooled carmelitas in an airtight container at room temperature. Baked carmelitas may be frozen.