"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dulce de Leche Bars Recipe

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This recipe for Dulce de Leche Bars, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Thursday, May 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 rolls (18 oz) Pillsbury® refrigerated sugar cookies
1 3/4 c. oatmeal
2/3 c. firmly packed brown sugar
2 tsp. vanilla
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk
3 T. caramel topping

Directions:
Directions:
1. Heat oven to 350°F. Break up 1 roll of cookie dough into large bowl. Add 3/4 c. of the oats, 1/3 c. of the brown sugar and 1 tsp. of the vanilla; mix well. With floured fingers, press dough mixture evenly in bottom of ungreased 15x10x1-inch baking pan to form crust.
2. Bake 13 to 18 minutes or until light golden brown.
3. Meanwhile, break up remaining roll of cookie dough into same bowl. Add remaining c. of oats, 1/3 c. brown sugar and 1 tsp. vanilla; mix well. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
4. Remove partially baked crust from oven. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel.
5. Return to oven; bake 18 to 22 minutes longer or until light golden brown. Cool 15 minutes. Run knife around sides of pan to loosen. Cool completely, about 2 hours. Using small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows.

 

 

 

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