Dulce de Leche Bars

By Pam Dillon

Do you love to bake? Me neither! (Juuuust kidding.) When I was a kid, my mother baked every single day. Cakes, pies, cookies, squares, puddings, pudding cakes, cinnamon rolls, cream puffs, fudge, taffy—you name it, she whipped it up, Martha Stewart-style.  It was outrageously decadent family spoiling.

My kids are not spoiled that way. At. all. So when something sweet comes out of the oven here, it’s a momentous deal and cause for … taking out the garbage, cleaning bedrooms, walking the dog and smiling winsomely for another piece? We’ll see. These Dulce de Leche Bars just might do the trick. They are pretty sweet.
*The recipe is an adaptation of the Magic Cookie Bar at www.eaglebrand.ca. Since nobody in my household will eat flaked coconut, I tweaked the ingredients and made things a lot more nutty.  (Yay for the extra protein!)


2 cups graham wafer crumbs

3/4 cup butter, melted

1 can Eagle Brand® Dulce de Leche sauce

2/3 cup chopped pecans

2/3 cup sliced almonds

2/3 cup chopped walnuts

2/3 cup peanuts

1 1/3 cups dark chocolate chips


Preheat the oven to 350 F. Grease and line a large baking dish with parchment paper. Mix graham crumbs with melted butter, then spread evenly onto the parchment-lined dish. Spread the Dulce de Leche sauce over the crust.  Mix the peanuts, pecans, walnuts, almonds and chocolate in a medium bowl then spread the mix over the sauce, pressing down so that it adheres to the sauce. Bake for half an hour or until lightly browned. Cool thoroughly, cut into squares and try not to eat seven in one sitting. (Good luck with that. : D)

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