Dulce de Leche Caramel Bars
Indulge in these rich and creamy Dulce de Leche Caramel Bars, featuring a chewy base and delightful chocolatey Rolo surprises!
Servings: 12 servings
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 2 large eggs
- 2 cups light brown sugar (packed)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- to taste Salt
- 30 Rolo candies (unwrapped and halved)
- half of one 13.4-ounce can dulce de leche
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the mixture, and beat until fully combined.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Spread half of the cookie dough mixture into the prepared baking pan. Drizzle half of the dulce de leche over this layer. Sprinkle the halved Rolo candies on top, followed by the remaining dulce de leche.
- Dollop the remaining cookie dough mixture over the top, leaving some gaps for the filling to peek through.
- Bake for about 25-30 minutes, or until the edges are golden brown and a toothpick comes out with a few moist crumbs.
- Let the pan cool for 10-15 minutes, then transfer to a cooling rack to cool completely before cutting into squares.
Equipment
- 9x13-inch baking pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Cooling Rack
Notes
- Use high-quality butter and dulce de leche for the best flavor.
- Experiment with different chocolate or caramel candies for variety.
- Store in an airtight container for up to 3 days at room temperature.