These bars make it easy to eat caramel.
Its been a long time since I made a dessert like this. I am starting to understand why. I can’t stay away from them. I simply can’t stay away from these bars. Luckily for me I know a trick that gets me to keep away from them and that is to put sweets in the freezer. This works for me because I know they are frozen and I would have to wait for them to unthaw to enjoy them. Therefore, I stay away. Also it’s also an “out of sight, out of mind” type thing, ya know? Its still hard to not think about them when you’re editing these pictures.
Would you believe me if I told you that this is my first time making anything with dulce de leche? Yep. It sure is. Why is that? To be honest with you I have no idea. I guess, as a baker, I am always thinking about how ingredients work with other ingredients and I never really understood how dulche de leche work. Does it firm up like some caramels? Is it best to be used as a filling? I mean, how should I use it? Well I came up with this idea of making simple dessert bars and thanks to Betty Crocker, they already beat me to it.
These bars are very easy and delicious. The Super Bowl is coming up in two days. After all the pretzels, nachos, wings, and burgers people are going to need something sweet to even out things. Go ahead and make these. You more than likely have all the ingredients at home. You probably just have to buy a can of dulce de leche and that’s it! You can do this. It’s so easy to do!
Recipe adapted from Betty CrockerPrint
Delche de Leche Bars
- 1 1/2 c. all-purpose flour
- 1 1/2 c. quick-cooking oats
- 1 c. packed brown sugar
- 1/4 tsp. salt
- 1 c. unsalted butter, softened
- 1– 13.4 oz can dulce de leche
- 1 c. toffee bits
- Preheat oven to 350 Degrees.
- In large bowl, mix flour, oats, brown sugar and salt. With a fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in an ungreased 13×9-inch pan.
- Bake for 10 minutes. Meanwhile, in a small sauce pan, heat dulce de leche over low heat 2 to 4 minutes, stirring frequently, until slightly softened.
- Pour the delche de leche over partially baked crust and use a rubber spatula to spread evenly over crust. Sprinkle with toffee bits and remaining crumb mixture. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
- Run knife on the edge to loosen bars and cut into desired square size.
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