Salted Dulce de Leche Vanilla Oat Bars
Salted Dulce de Leche Vanilla Oat Bars, the most amazing way to use the world's finest caramel
Recipes that look fancy and complicated…….are typically fancy and complicated.
Dulce de leche is a delightful exception to this rule. If you’ve never heard of it, dulce de leche is like the best, most indulgent caramel sauce you’ve ever had.
And if you’ve never made it, you are going to be shocked at how easy it is.
Like, “one-ingredient” easy. Yes, all you need to make your own, homemade, out-of-this-world dulce de leche is a can of sweetened condensed milk. Simply simmer the unopened can in a pot of water for about 2 hours, let it cool, and it is ready—ready to spoon over ice cream, ready to swirl into cheesecake, or ready to pack into jars for the winningest foodie gift EVER.
Our favorite way to use dulce de leche is by making a batch of these vanilla oat bars
Hearty oats - combined with pure vanilla extract, ground cinnamon, and brown sugar – are the ideal complement to the rich, sweet caramel, and the sprinkling of flaky sea salt provides that delectable sweet-salty flavor profile that is simply irresistible.
Glass of milk? Totally optional.
Salted Dulce de Leche Vanilla Oat Bar Recipe
14-ounce can of sweetened condensed milk, label removed
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
Flaky sea salt, for sprinkling
Place the can of sweetened condensed milk on its side in a large pot. Fill with water so that the can is completely submerged, and bring to a boil over high heat. Reduce heat and simmer for 2 hours, adding more water if needed to keep the pan fully submerged.
Use a pair of tongs to transfer the can to a wire rack and cool completely.
Make the oat bars: Pre-heat the oven to 350 degrees; grease and flour an 8” x 8” baking pan (or line with parchment paper).
Beat all of the ingredients until fully incorporated. Place 3/4 of the mixture into the bottom of your prepared pan and press evenly. Top with the dulce de leche. Crumble the remaining mixture on top and sprinkle with the flaky sea salt.
Bake for 30 – 40 minutes, or till golden brown. Cool completely in the pan on a wire rack, then cut into squares to serve.