Dulce De Leche Bars

By jodieg

Ingredients

• 2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
• 1 3/4 cups quick-cooking or old-fashioned oats
• 2/3 cup packed brown sugar
• 2 teaspoons vanilla
• 1 bag (14 oz) caramels, unwrapped
• 1/2 cup butter
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 3 tablespoons caramel topping

Details

Servings 48
Preparation time 30mins
Cooking time 175mins

Preparation

Step 1

1 Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.

2 Bake 13 to 18 minutes or until light golden brown.

3 Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.

4 Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.

5 With small spoon, drizzle caramel topping over bars.

For bars, cut into 8 rows by 6 rows. Store in refrigerator.