Dulce de Leche Bars
Here we go again with bars. I know, I know. I just can’t seem to help it. In defense of bars, they’re easy to make. They make enough for a crowd. And, they’re usually pleasing to that crowd.
The flavor of these bars is a bit different than my usual bar recipes. Dulce de leche is definitely underused in my kitchen. I love its caramel-like, smooth flavor.
Much like those Blueberry Jam Bars from earlier this month, these bars are made mostly of a crumb crust and topping. It’s hard to go wrong with a buttery, sugary crumb crust. Sandwiched between two layers of that is a whole lot of dulce de leche goodness. A sprinkling of toffee bits tops it all off. All of that adds up to some kind of good.
If you like a bit of salty with your sweet, then you might sprinkle a bit of kosher salt over the dulce de leche layer before baking. With or without that, these are truly delicious and hard to resist. While they would make great gifts or party food, you are likely to want to keep these all for yourself.
- 1 & 1/2 cups all-purpose flour
- 1 & 1/2 cups quick-cooking or old-fashioned oats
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 cup butter, softened
- 13.4 ounces dulce de leche
- 1 cup toffee bits
Preheat oven to 350°.
In a large bowl, combine flour, oats, brown sugar and salt. Using a pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1/4 of crumb mixture for topping. Press remaining crumb mixture into bottom of ungreased 9″x 13″ baking pan. Bake 10 minutes.
In a small saucepan, heat dulce de leche over low heat for 3-4 minutes, stirring frequently, to soften slightly.
Spread dulce de leche over crust. Sprinkle evenly with toffee bits. Then, sprinkle with remaining crumb mixture.
Bake 25-30 minutes or until golden brown. Cool 15 minutes.
Run a knife around sides of pan to loosen bars. Allow to cool completely before cutting into bars.
Recipe adapted from Betty Crocker.