March 7, 2016

Dulce de Leche Cookie Bars

2 rolls (16.5 oz each) Pillsbury refrigerated cookie dough
1 cup quick cooking oats
1 cup brown sugar
1 bag (14 oz) caramels, unwrapped
1/2 c. butter
1 can (14 oz) sweetened condensed milk

Preheat oven to 350.  Combine 1 roll sugar cookie dough with 1/2 cup oats and 1/2 cup brown sugar.  Knead together until combined.  Flour the bottom of 9 x 13 pan and press down the dough until pan is covered.  Bake for minutes and remove from oven.
In a saucepan over medium low heat, combine caramels, milk, and butter.  Be sure to stir often to avoid burning. Once smooth, remove from heat.  Pour over the cookie crust.
Combine second cookie dough roll and 1/2 cup oats and 1/2 cup brown sugar and knead until combined.  Roll out and lay over top of caramel.  If it doesn't all roll out into a perfect shape, just over the caramel with the dough as best as you can. Return to the over for  22-25 minutes.  Let cool in refrigerator 1 hour.  They are delishous and ooey gooey.
Recipe and picture courtesy of

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