Pillsbury's Dulce De Leche Bars

A little history. Do you know what Dulce De Leche is? First of all, I had to learn how to say it right, but I think I finally have it. It's pronounced something like "dewel-say deh lay-chay." You also have to think Spanish and not French or something. Anyway, it's translated as, "The sweet of milk."

Basically, it's a special kind of caramel that Scott could get very easily on his mission. It's starting to pick up popularity in the United States now too.  Here is one of our favorite dulce de leche recipes.  Everyone I have served these to loves them.  Anything that calls for a "pre-made" ingredient (like cookie dough or cake mix) is always a winner for me because it takes some of the guess work out of baking.  The picture and recipe are from the Pillsbury website.

Dulce De Leche Bars

2 rolls (18 oz.) Pillsbury sugar cookie dough

1 ¾ cups quick-cooking oats

2/3 cup firmly packed brown sugar

2 tsp. vanilla

1 bag (14 oz.) caramels, unwrapped

½ cup butter

1 can (14 oz.) sweetened condensed milk

3 Tbl. Caramel topping

Heat oven to 350 degrees. Break up cookie dough into a large bowl. Add oats, brown sugar, and vanilla. Mix well. With floured fingers, press half of mixture evenly in bottom of greased 15x10x1 inch baking pan to form crust. Bake 10 minutes or until light golden brown (do not over cook!). 

Meanwhile, in heavy saucepan, heat caramels, butter and condensed milk (not evaporated!) over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth. Removed partially baked crust from the oven. Spread caramel mixture evenly over crust. 

Crumble remaining dough mixture evenly over caramel. Return to oven; bake 18-22 minutes longer, or until light golden brown (do not over cook or bars are hard). Cool 15 minutes. Run knife around sides of pan to loosen caramel before it hardens. Cool completely, about 2 hours. Using small spoon, drizzle caramel topping over bars. Serve slightly warmed, if desired.