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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dulce de leche cream bars Recipe

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This recipe for Dulce de leche cream bars is from The Blodgett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (19.5 to 19.8) package brownie mix
1/2 cup unsalted butter, melted
4 large eggs, divided use
2 (8 oz.) packages cream cheese, softened
1/2 cup firmly packed brown sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
1 (17 oz.) jar caramel ice cream topping
Directions:
Directions:
Preheat oven to 350. Position rack in lower third of the oven. Spray 13x9 inch pan with nonstick spray.

Mix brownie mix, butter and 1 egg with wooden spoon until just blended and all dry ingredients are moistened. Spread into prepared pan.

Bake 7 minutes and remove from oven.

Beat cream cheese, brown sugar, flour and vanilla until well blended. Add sour cream and mix well. Add remaining three eggs, one at a time, mixing on low after each addition until just blended. Add half the caramel topping, mix on low until blended and pour over hot crust.

Bake 20-30 minutes or until center is just barely set. Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight. Drizzle remaining caramel topping over the bars, refrigerate until set and cut into bars.
Personal Notes:
Personal Notes:
Check after 20 minutes of baking because it may already be done by then.

 

 

 

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