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Dulce De Leche Bars
Dulce De Leche Bars
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The Pillsbury® test kitchen named these rich Mexican-inspired bars as a favorite.
Prep Time:
30 Min
Total Time:
2 Hr 55 Min
Makes:
48 bars
(55)
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You may also enjoy:
Peanut Butter Custard Bars
Chocolate Chip, Oats 'n Caramel...
Chocolate Chip-Popcorn Bars
RECIPE
TIPS
REVIEWS (
22
)
NUTRITIONAL INFO
INGREDIENTS
2
rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
1 3/4
cups quick-cooking or old-fashioned oats
2/3
cup packed brown sugar
2
teaspoons vanilla
1
bag (14 oz) caramels, unwrapped
1/2
cup butter
1
can (14 oz) sweetened condensed milk (not evaporated)
3
tablespoons caramel topping
DIRECTIONS
1.
Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2.
Bake 13 to 18 minutes or until light golden brown.
3.
Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
4.
Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
5.
With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.