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, which I haven’t tried yet. I’ll report back when I do. This recipe is really straight forward and great to bring to your Cinco de Mayo parties this weekend!
Ok, so. 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.