Simple Dulce De Leche Bars

Ooey, gooey caramel, good-for-you oats and simple sugar cookie dough layer into a deliciously sweet bar.

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  • prep time 30 min
  • total time 2 hr 55 min
  • ingredients 8
  • servings 48
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
105mg
105%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.