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. 
Your costumes are so cute!
I love the fondant too. I’m going to be trying fondant for the first time next weekend. You make it look so simple!
I MUST try this! I’ve been avoiding fondant cause of all the terrible things I’ve heard about the taste. Problem solved – thanks! You guys are so creative with the costumes too.
That is so awesome. An annual pirate party? Sounds like a blast. I love your shirts too. If my kids weren’t already set on their Halloween costumes, I’d suggest being a treasure map instead. That is so creative!!!
Oops – forgot to mention the cupcakes. : )
Very cool. I’ve never made fondant because I’m afraid it tastes bad. Is it good?
It is good! It tastes like marshmallow but sweeter.
Delicious! If that was your first time making fondant I would give yourself a big pat on the back:) It looks awesome! I need some mad cupcake skills like yours!
After my current box of fondant has run out I am so making some marshmallow fondant – and now that I know you can use the KitchenAid even better!
Wow, you did an amazing job! Thank you for the fondant tutorial, I’ve never made fondant before… you make it look so easy!
just went to a party on saturday. if you show up without a costume the rest of the guests get to pick a costume out of the box of last years costumes for you to wear heeh