Bar Cookies are treats that are easy to make, and usually made with pantry ingredients. Dulce de Leche, a Latin American caramel made with Sweetened Condensed Milk and cooked until a dark amber, is often used in desserts, and can be made from scratch, or purchased from most grocery stores, or online. Sweet gooey caramel, like Dulce de Leche, can make the best cookies, especially if you are looking for something with a bit of indulgence.
Dulce de Leche is creamy, almost pudding-like, and when combined with a few other ingredients, creates a nice filling in bar cookies. A simple shortbread crust, becomes not only the base, but the crumbs on top of the bars and the combination of the two – a creamy, sweet filling with a crunchy buttery crust, reminds me of the inside of a Twix Bar, but only better, because it’s made at home, right in your own kitchen.
These bars will last for days in the refrigerator, unless you have me in your household, and that will never be the case. I like to slice them up and serve them as dessert after dinner, or enjoy a square with a hot cup of tea in the afternoon. I’m sure you will too.
16 tablespoons butter, room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 cup all-purpose flour, divided
3 tablespoons butter
1/4 cup light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla
13 ounces Dulce de Leche
- Preheat oven to 325 degrees. Spray pan with cooking spray and line with parchment or wax paper, set aside.
- In a stand mixer or large bowl, add butter and sugar, mix on high speed until creamy, about 5 minutes. Scrape down sides of bowl and add vanilla, mix again for 1 minute.
- Add 2 1/4 cup of flour and salt, mix until dough just begins to come together. Remove 3/4 of dough and press into bottom of pan, place pan in refrigerator until filling is ready. With remaining dough, add other 1/4 cup of flour and mix into crumbs for topping, set aside.
- In a small saucepan, add butter, brown sugar, corn syrup and vanilla. Heat mixture until lightly bubbling and add Dulce de Leche. Stir until melted and smooth. Pour filling over crust and sprinkle with reserved crumbs.
- Bake for 30-35 minutes, or until edges are lightly bubbling. Remove and let cool for 1 hour before slicing. Store in the refrigerator. Enjoy!