Oatmeal Crisps

• 1 cup oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 3/4 tsp cinnamon
• 3/4 tsp cardamom
• 6 Tbsp butter, melted
• 1/3 cup almonds, roasted and chopped
• 1/2 cup dulce de leche or caramel sauce
• 2 Tbsp hazelnut flour
• 3/4 cup semi-sweet chocolate chips
• 4 7-inch flour tortillas

1. Preheat oven to 375F/190C. In medium bowl, combine oats, flour, sugar and cinnamon. Stir to mix completely.
2. Add butter. Stir until evenly moistened. Stir in almonds.
3. In small bowl, stir together dulce de leche and hazelnut flour until blended. Place tortillas on ungreased baking sheets.
4. Spread each tortilla with dulce de leche mixture to within 1/2 inch of edge. Sprinkle evenly with 1/2 cup chocolate chips, then oat topping. Sprinkle remaining 1/4 cup chocolate chips over top.
5. Bake 12 to 14 minutes, or until oat mixture is golden brown and tortilla is crisp on bottom. Cool at least 5 minutes. Cut each tortilla into wedges. Serve warm or cool.