DULCE DE LECHE BARS
Outstanding oat bars showcase the fabulous flavors of chocolate and caramel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in ungreased 13x9-inch pan.
- Bake 10 minutes. Meanwhile, in 1-quart saucepan, heat dulce de leche over low heat 2 to 4 minutes, stirring frequently, until slightly softened.
- Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits and remaining crumb mixture. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
- Run knife around sides of pan to loosen bars. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 19 g, TransFat 0 g
DULCE DE LECHE BARS
Oatmeal-Caramel Bars. My husband loves these (and he is not a dessert eater!) Very yummy and better if you make ahead and serve 1 or 2 days later.
Provided by Twinsfan5
Categories Bar Cookie
Time 50m
Yield 32 bars
Number Of Ingredients 7
Steps:
- Preheat over to 350. In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly. Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan.
- Bake 10 minutes. Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.
- Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
- Run a knife around the edge of pan to loosen. Cool completely another 30 minutes. Makes 32 bars.
DULCE DE LECHE
Steps:
- Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour.
DULCE DE LECHE BARS
A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.
Provided by Cori
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
- Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
- Press 2/3 of the dough into the bottom of the baking pan.
- Bake in the preheated oven until set and light brown, about 20 minutes.
- Pour dulce de leche over the crust, trying to keep the edges mostly bare.
- Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
- Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 52.1 g, Cholesterol 59.9 mg, Fat 27.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 14.7 g, Sodium 168.9 mg, Sugar 25.8 g
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE COOKIE BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse 2 cups flour, the butter, confectioners' sugar, 1 teaspoon vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes.
- Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center, 20 to 25 minutes.
- Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into pieces.
DULCE DE LECHE PECAN BARS
Rich, gooey, caramel bars. Found in the Pillsbury November,2006 Holiday Baking booklet. *Caramelized sweetened condensed milk is known as Dulce de leche and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle's La Lechera Dulce de Leche.
Provided by beckidid
Categories Bar Cookie
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in 13X9 pan sprayed with cooking spray. Bake 10 minutes.
- In 1 quart saucepan, heat dulce de leche over low heat 2-4 minutes, stirring frequently.
- Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits, pecans and remaining crumb mixture. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
- Run knife around sides of pan to loosen bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
- *Dulce de leche is caramelized sweetened condensed milk and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle La Lechera Dulce de Leche.
Nutrition Facts : Calories 174.3, Fat 9.5, SaturatedFat 4.6, Cholesterol 19.3, Sodium 77.1, Carbohydrate 20.6, Fiber 0.9, Sugar 13.3, Protein 2.5
DULCE DE LECHE CHEESECAKE BARS
Provided by Cindy Mushet
Categories Milk/Cream Food Processor Dessert Bake Kid-Friendly Backyard BBQ Cream Cheese Family Reunion Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
- For filling:
- Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
- For glaze:
- Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
- Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
- * A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
- ** A type of sea salt; available at some supermarkets and at specialty foods stores.
NO-BAKE DULCE DE LECHE SNACK BARS
Looking for a crunchy snack? Try these no-bake bars that are made using Dulce de Leche Cheerios® cereal.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 15
Number Of Ingredients 9
Steps:
- Spray 13x9-inch pan with cooking spray. In large bowl, mix cereal, banana chips, almonds, pepitas and cranberries; set aside.
- In 1-quart saucepan, heat all Syrup ingredients over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour over cereal mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g
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