Chocolate Oat Dulce De Leche Bars
Everyone knows how much Hubby loves caramel. He also loves caramel’s first cousin, dulce de leche. I’ve made Homemade Dulce De Leche in the Crockpot, but sometimes life calls for shortcuts.
Hubby was feeling neglected since it had been all of 3 days since my last baking adventure. So I decided to make a treat that he would really enjoy. Seriously, best wife ever. As I was standing in the baking aisle in my grocery store, a small can caught my eye. I had never seen canned dulce de leche before and I was intrigued to try it.
These Chocolate Oat Dulce De Leche Bars are pretty freaking amazing. You’ve got chocolate and oats and chocolate chips and dulce de leche. They’re out of control.
One Year Ago: French Macarons – Chocolate with Espresso Buttercream and French Macarons – Hazelnut with Chocolate Ganache
Two Years Ago: White Chocolate and Macadamia Nut Bars and Chocolate Almost Candy Bars
Three Years Ago: Crockpot Pulled Pork
Four Years Ago: Lemon Curd Cookies
Chocolate Oat Dulce De Leche Bars
Yield: 24 bars
Ingredients:
3/4 cups flour
1 cup oats
3/4 cup brown sugar
1/4 cup cocoa powder
1/2 tsp espresso powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
2 ounces unsweetened chocolate
1 13.4-ounce can dulce de leche
2 Tbsp milk
1 cup semisweet chocolate chips
Directions:
Heat oven to 350F.
Place flour, oats, brown sugar, cocoa powder, espresso powder, baking soda, and salt in a large bowl and mix well.
Place butter and unsweetened chocolate in a microwave safe bowl and microwave on high for 1 minute or until butter and chocolate are melted, stirring after 30 seconds. Mix melted butter mixture into dry ingredients until crumb forms.
Reserve 1/2 cup of crumb mixture. Place remaining crumb mixture in a greased 8×8-inch pan and press down evenly. Bake crust for 10 minutes.
Place dulce de leche and milk in a small bowl and mix well until smooth. Evenly spread dulce de leche over partially baked crust.
Top evenly with chocolate chips and remaining 1/2 cup chocolate crumb mixture. Bake an additional 12 to 15 minutes or until set.
Cool 1 hour at room temperature and refrigerate 1 to 2 hours or until filling is set. Cut into 16 bars and store in the refrigerator.
Recipe from Cake Batter and Bowl
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
beantownbaker — February 10th, 2014 @ 9:57 am
Let me know if you do. I was seriously SHOCKED when he said that.
OH. MY. LORD.
Yeah, I can see why these are the best ever!!!! Love Samoas!
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
beantownbaker — February 11th, 2014 @ 12:14 pm
I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
they look sooooo good!
Sharing these in my friday link roundup!
Everyone needs to see these!
beantownbaker — February 13th, 2014 @ 8:49 pm
Thanks for sharing them!!
oh jeez. caramel de lites here, too 🙂 these sound killer!
beantownbaker — February 23rd, 2014 @ 12:47 pm
You’re the first person I’ve met who calls them Caramel de Lites too!
I’ve been wondering why they aren’t always called Samoas!
Are the pecans there for the Samoa flavor or just an extra addition?
beantownbaker — March 18th, 2014 @ 8:03 am
They add some texture but you could leave them out if you wanted.
Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
beantownbaker — September 2nd, 2014 @ 6:59 pm
So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
Explained well.