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Dulce de Leche Bars
These dulce de leche bars feature a buttery oat crust, a rich dulce de leche filling, and a crumbly toffee topping. They’re simple to make with pantry staples, yet they taste like something special. Perfect for sharing at gatherings or keeping on hand for an anytime treat.
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ cups (120 or 149 g) quick-cooking or old-fashioned oats
- 1 cup (200 g) firmly packed light brown sugar
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 13.4-ounce can (380 g) dulce de leche
- 1 cup (160 g) toffee bits
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Instructions
- Preheat oven to 350°F (175°C). Line a 9" x 13" baking pan with parchment paper.
- 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 the remaining crumb mixture into the bottom of the prepared 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 the 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.
Notes
- Recipe adapted from Betty Crocker.
- Dulce de leche: Look for it in cans or jars near the sweetened condensed milk or in the international foods aisle.
- Pan lining: For easiest removal and clean cuts, line your pan with parchment paper, leaving a bit overhanging the sides.
- Cutting tip: Let the bars cool completely before slicing, and wipe the knife between cuts for neat squares.
- Storage: Store in an airtight container at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 2 months.
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