| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 25 bars |
Ingredients
- Cooking spray
- 2 cups plus 1 tablespoon all-purpose flour
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, diced
- 1/3 cup confectioners’ sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup dulce de leche
- 1/4 cup heavy cream
- 2 large egg yolks
- 3/4 cup semisweet chocolate chips
- 3/4 cup pecans, chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 25 servings |
| Calories | 197 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 57 mg |
Reviews
This was a delicious bar that I wouldn’t have thought of on my own. The crust was easy and delicious. I couldn’t find dulce de leche anywhere. Who knew if you booked the actual can of condensed milk for 2.5 hours it changes in to dulce de leche??
Delicious! You do have to process the crust for a long time in the food processor to get it to the state where it holds together like clay. It results in a rather crumbly crust anyway, so if you want to add an egg yolk, that might be a good idea. The timing was correct by my experience. We loved the final result–not bland at all. Chocolate, pecans, dulce de leche… yum!
Didn’t like these at all. Sorry not my favorite!
I’ve made this recipe several times and always with a yummy result. I found dulce
De leche at Fresh Market where they have jams and cookie butter. I think some grocery stores have a can version near canned milk. I can’t explain why it didn’t work for some as I didn’t taste your final product but mine always turn out well.
De leche at Fresh Market where they have jams and cookie butter. I think some grocery stores have a can version near canned milk. I can’t explain why it didn’t work for some as I didn’t taste your final product but mine always turn out well.
I have not made these bars yet (but plan to make them soon) so I will not rate them. For the bakers who did not have good results with the cookie crust, I wonder if there were a few variables they didn’t consider. First of all did they use ‘standard’ BUTTER…mine says 100 calories per tablespoon? Was it cold or FROZEN? Did they have a heavy had with the flour? Did they pulse the dough for ONLY one minute or until the dough started clumping together? Finally, were they using an oversize (for the job) food processor? I have a little chopper, a seven cup, an eleven cup and the big fourteen cup. The issue for me is going to be finding the dulce de leche. Looking forward to making them!
By far the best dulce de leche bar recipe I’ve ever made! The only reason I can think of that it wasn’t rated higher below is because they didn’t pulse the dough long enough and/or they didn’t bake the dough long enough. In their defense, you do need to bake the dough by itself for no less than 30 minutes and then when the mixture is on top it’s another 25 minutes.
It is delicious!!
I don’t understand those 2 previous low ratings at all. I followed the recipe very carefully and those cookie bars came out perfect, they were yummy and totally decadent. I made them for a summer barbecue party we were hosting and all our guests absolutely loved them. I cut them in very small squares, to go with coffee at the end of the meal. I had no trouble at all with the dough, I just made sure I processed the mixture in the food processor until it almost formed a dough ball. It was easy to pat into the pan and did not come out too crumbly at all. I made my own dulce de leche, but not with the recipe which -in the magazine- was printed on the same page. I made it in the microwave, it was easy and came out very well, if a little pale maybe. Next time I intend to try another dulce de leche recipe, where you boil the condensed milk in the unopened can for several hours. I just don’t like all the added ingredients in bought dulce de leche. I will definitely make these cookie bars again.
This recipe is a family favorite! I make them all the time. My whole family DEVOURS them! I use Ree Drummond’s caramel sauce. They are so delicious they don’t last long in my home!
Recipe need to be revised. It seem like the cookie part needs more sugar and at least one egg to hold ot together, it was to crumbly. I follow the recipe according to directions, except that i substituted the vanilla for almond extrac whish made the cookie taste better… but the tecture was horrible… definitely disappointed.
These were a total disappointment. I took one bite and thought “did I do something wrong,” but I didn’t. I followed the recipe to a T. I ended up throwing them in the trash. Bland, no flavor. Don’t get your hopes up….this one was a major thumbs down. 🙁