| Level: | Easy |
| Total: | 4 hr 5 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for spraying the pan
- 1 1/2 cups all-purpose flour
- 1 1/2 cups regular or quick oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces
- Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera)
- About 1 cup Spanish peanuts
- About 1 cup butterscotch chips
- About 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn’t burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn’t warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they’re rich!). Serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 663 |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 3 g |
| Sugar | 62 g |
| Protein | 12 g |
| Cholesterol | 57 mg |
| Sodium | 280 mg |
Reviews
I took advice from a couple reviewers and used 9×13 pan, cooled them in the fridge for a few hours, then put the bars in the freezer for an hour before cutting them up. I’m going to freeze them for an event in about two weeks from now, and thought they’d be easier to handle if I cut them prior to being frozen solid. They were. Very gooey even after an hour in the deep freeze, but Dangerously Delicious! I had to force myself to quit eating the scraps after cutting them to fit the square papers I put them in. Sugar high!
I found that the Dulce de Luche Le Lechera available where I am in Wally World comes in a plastic bottle of 11.5 ounces, so I used two and that did seem about right. I find it curious that Ree calls for aluminum foil in the pan. I started to use it, but didn’t like the potential of having aluminum foil stuck on the bottom, and used parchment paper. So glad I did. It made it easy to get out of the pan. (Spray the pan, press in the paper and spray again.)
It’s going to be fun watching my guests try to eat them without getting a gooey mess all over themselves, but they sure are tasty!
Awful, Awful, Awful. The dough was too thick. I used de Lechera because I couldn’t get dulce and it was a mess. The topping came off when I tried to cut it and the chocolate metled all over. And this after I just took it out of the fridge. Definitely not worth a do-over.
These bars are rich, decadent and sweet. Yummy. Addictive. I baked in 13×9 pan, I think the 9″ square pan would have made the bars too thick and hard to cut. I also used 1 can of dulce de leche, and bars were sweet enough. I used regular size chocolate chips instead of the mini ones , came out fine.
Waaaay to much Dulce de Leche for a 9×9. I cut it in half and they still seemed like all crust-is the pan size correct on this?
Over the TOP amazing! I was a bit dubious after reading the reviews but made exactly as written in the size pan mentioned. WOW! is all I have to say. Decadent, rich and easy to make!
These were VERY good! One thing I do recommend is to not pack the crumble too tightly, it made it hard to cut. But other than that, they tasted great! Highly recommend this recipe.
It would have been nice to be informed that if you didn’t have the right Nestle LaLechera( caramel) you could make it from sweetened condensed milk. In our area of the midwest the only Nestle La Lechera is the plain just like Borden’s sweetened condensed milk. So not knowing that there were other flavors to choose from (Nestle) reading her recipe it seemed as if this was what to choose. Glad only used 1 can as it would have been way too sweet with 2.
This is one of the most discusting excuse for baking!!!! I thru it all out!!!! Gloppy yucky nasty!!!
These were soooo good! I used a 13×9 pan and I only used one can of the dulce de leche because that’s all the store had. I think it tasted just fine with the one can.
Made these a couple times now for church events! Love these bars…what a treat! Used 9×13 pan.