Dulce de leche oatmeal bars
Thick oat-cookie bars with a generous dulce de leche centre peeking through the crumbled top.
Prep20 min
Cook25 min
Rest120 min
Oven175°C
Servings15
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 23 × 33 cm dish
Units
Temperature
Servings
- 400 g light brown sugar rounded
- 225 g salted butter, softened rounded
- 100 g whole egg, 2 large eggs rounded
- 80 ml milk rounded
- 10 ml vanilla extract rounded
- 5 g fine salt rounded
- 5 g baking soda rounded
- 300 g plain flour rounded
- 240 g old-fashioned rolled oats rounded
- 795 g dulce de leche, 2 cans of about 397 g rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C and grease a 23 x 33 cm pan.
- Beat brown sugar and butter until fluffy. Beat in the eggs one at a time, followed by milk and vanilla.
- Whisk salt, baking soda, flour and oats, then add gradually. Press two thirds of the dough evenly into the pan.
- Warm the dulce de leche in short microwave bursts, stirring every 15 seconds, just until spreadable. Spread over the base and dot with the remaining dough, leaving some filling visible.
- Bake for about 25 minutes, shielding loosely if the top browns too quickly. Cool completely before cutting.
Notes
- Warm the filling only enough to spread; overheated dulce de leche can burn.
- The bars set as they cool and taste less intensely sweet when fully cold.
- Contains dairy, egg, wheat and oats.
Sources consulted
Sources consulted
From Christoph Mayer