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recipecommunity
7-Layer Dulce De Leche Oatmeal Chocolate Chip Bars.
Prep time: 10 MINUTES cook time: 40 MINUTES total time: 50 MINUTES + 2 HOURS OR SO TO COOL yields: 18-20 BARS
Ingredients
Cookie Base
2 cups old fashioned oatmeal
2 cups all-purpose flour
¾ cup light brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
1 cup canola oil
2 eggs
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chips
1 (13 ounce) Dulce de Leche, warmed so it is pourable
Remaining Layers
1 1/3 cups flaked coconut, sweetened or unsweetened
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup roasted cashews
1 cup dark chocolate melted
Instructions
Preheat the oven to 350 degrees. Line a 9x13 inch Pyrex pan with parchment and then spray with non-stick spray. In a medium size mixing bowl combine the oatmeal, flour, brown sugar, sugar, baking soda, salt, eggs, canola oil and vanilla. Using an electric mixer, mix until a dough forms. The dough will be crumbly, just keep mixing until all the ingredients are combined. Stir in ½ cup to ¾ cup chocolate chips. Press 2/3 of the dough into the prepared Pyrex pan. Spoon the Dulce de Leche over the dough and carefully spread it in an even layer. Sprinkle the remaining dough over top the Dulce de Leche. Place in the oven and bake for 15-20 minutes or until just set. You do not want to over bake these since they will go back in the oven. Remove from the oven and sprinkle on the coconut and semi-sweet chocolate chips. Drizzle the sweetened condensed milk over top and then add the cashews in an even layer. Place back in the oven for 25 minutes or until the top has turned a golden brown color. Remove from the oven and drizzle the bars with melted dark chocolate. Allow the bars to cool at room temperature or in the fridge for at least two hours before cutting. Store in a cool place or in the fridge.
*Recommend baking these the night before so they have plenty of time to cool and harden. It will make cutting them much easier.
