Dulce De Leche Magic Bars
Jan 13, 2019 20:53:59 GMT -5
Post by Honoria on Jan 13, 2019 20:53:59 GMT -5
DULCE DE LECHE MAGIC BARS
Yield: 24 2-inch bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Dulce de Leche Magic Bars add a sweet, rich dulce de leche twist to classic Magic Bars or 7-Layer Bars.
PRINT RECIPE
INGREDIENTS:
1 & 3/4 cups (175g) chocolate graham cracker crumbs
1/2 cup (113g) unsalted butter, melted
1 & 1/2 cups (42g) crisp rice cereal
1 cup (170g) semisweet chocolate chips
1 & 1/4 cups (380g) dulce de leche*
6 tablespoons warm water (110° to 115°F)
1 & 1/2 cups (120g) coarsely chopped pecans
sea salt, optional
DIRECTIONS:
Preheat oven to 350°F. Line a 9″x 13″x 2″ baking pan with parchment paper and lightly grease.
Combine the graham cracker crumbs and butter until thoroughly combined. Press into the bottom of the prepared pan.
Sprinkle the cereal and chocolate chips over the crust.
Combine the dulce de leche and water until smooth and pourable. Pour over the cereal and chocolate.
Sprinkle the pecans evenly over the top of the dulce de leche. Press down lightly.
Bake 30 to 35 minutes, or until the edges are set but the center is not quite set. Be sure not to overbake.
Sprinkle with sea salt if you like. Place the pan on a wire rack to cool completely before cutting into bars.**
NOTES:
*Look for dulce de leche with the condensed milk products, in the international section, or with the ice cream toppings. The amount used in this recipe is equivalent to a 13.4 ounce can that is often available.
**My one caution for making these is to keep in mind that the filling is very gooey. Be sure to cool the bars completely before serving or else they may not hold together very well. You may want to refrigerate them after the initial cooling to let the filling set a bit faster.
link
Yield: 24 2-inch bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Dulce de Leche Magic Bars add a sweet, rich dulce de leche twist to classic Magic Bars or 7-Layer Bars.
PRINT RECIPE
INGREDIENTS:
1 & 3/4 cups (175g) chocolate graham cracker crumbs
1/2 cup (113g) unsalted butter, melted
1 & 1/2 cups (42g) crisp rice cereal
1 cup (170g) semisweet chocolate chips
1 & 1/4 cups (380g) dulce de leche*
6 tablespoons warm water (110° to 115°F)
1 & 1/2 cups (120g) coarsely chopped pecans
sea salt, optional
DIRECTIONS:
Preheat oven to 350°F. Line a 9″x 13″x 2″ baking pan with parchment paper and lightly grease.
Combine the graham cracker crumbs and butter until thoroughly combined. Press into the bottom of the prepared pan.
Sprinkle the cereal and chocolate chips over the crust.
Combine the dulce de leche and water until smooth and pourable. Pour over the cereal and chocolate.
Sprinkle the pecans evenly over the top of the dulce de leche. Press down lightly.
Bake 30 to 35 minutes, or until the edges are set but the center is not quite set. Be sure not to overbake.
Sprinkle with sea salt if you like. Place the pan on a wire rack to cool completely before cutting into bars.**
NOTES:
*Look for dulce de leche with the condensed milk products, in the international section, or with the ice cream toppings. The amount used in this recipe is equivalent to a 13.4 ounce can that is often available.
**My one caution for making these is to keep in mind that the filling is very gooey. Be sure to cool the bars completely before serving or else they may not hold together very well. You may want to refrigerate them after the initial cooling to let the filling set a bit faster.
link
