Until this recipe, I’d never used Dulce de Leche in baking before. I have officially changed my ways! Not only will I forever have a can of Dulce de Leche in my cabinet for this recipe, it has also become my favorite ice cream topping. Rich. Decadent. Sweet. Delicious. It tastes like those bite-sized, cellophane wrapped, square caramels from our childhood. And even better, it’s so silky smooth that it doesn’t get stuck in your teeth the way the candies do.
You can buy a 14 oz. can of Dulce de Leche in most grocery stores in the Hispanic food, International food, or baking aisles. You can also make your own. This can is just so good though so I don’t see the point! It is also the perfect size for this recipe.
Imagine your favorite soft-and-chewy-oatmeal-cookie.
Are you imagining?
Now imagine this cookie ribboned generously with gooey Dulce de Leche.
Now imagine that in bar form.