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Dulce de leche cookie bars
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This recipe is inspired by gorgeous Latin American flavours. You take 3/4 of the basic dough recipe and add in cocoa powder and a touch of cayenee pepper to give it a nice Mexican vibe – and then you partially bake it, before spreading it with dulce de leche which is popular in Argentina – and so addictive!
YIELDS
24
TO
36
Ingredients
Anything Goes cookie dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Becel® Original margarine
- 1 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Base:
- 3/4 recipe Anything Goes cookie dough
- 1/4 cup cocoa powder
- 1/4 teaspoon cayenne pepper or chili powder
Dulce de Leche layer:
- 3/4 cup Dulce de Leche spread
Vanilla/Mini chocolate chip layer:
- 1/4 recipe Anything Goes cookie dough
- 1/3 cup mini chocolate chips
Directions
- Preheat oven to 350F / 180C.
- Lightly grease a 9 x 13 inch metal cake pan, with cooking spray and line bottom and sides with parchment paper, leaving about a five centimeter overhang at each end. Set aside.
- Divide cookie dough. In a bowl, using a handheld mixer beat together three quarters of cookie dough, cocoa powder and cayenne pepper.
- Press evenly into prepared pan. Bake for nine minutes, until partially baked.
- Remove from oven.
- Spread Dulce de Leche spread over cocoa cookie base, leaving a centimeter border around edges.
- In a bowl, combine remaining, one quarter cookie dough with chocolate chips. Drop 1/2 teaspoon pieces of mixture over Dulce de Leche layer.
- Bake for 22 - 24 minutes or until golden brown. Let cool in pan on rack. Lift out of pan, using parchment paper handles, remove paper and cut into desired size bars.
Note: Dulce de Leche “spread” is thicker than Dulce de Leche condensed milk “sauce.” Sauce cannot be substituted.
