Dulce Delights
These dulce de leche oat bars are the kind of dessert that feels both comforting and celebratory. A buttery oat crust, layers of caramel-like dulce de leche, chocolate chips, and crunchy almonds come together in one simple pan—ideal for entertaining or baking ahead for a crowd.
Ingredients
1 (15-ounce) jar dulce de leche
3 cups all-purpose flour, plus 3 tablespoons (divided)
½ teaspoon kosher salt
1½ teaspoons baking soda
2 sticks (1 cup) unsalted butter, softened
2¼ cups packed brown sugar
3 cups steel-milled oats
1½ cups semisweet chocolate chips
¾ cup chopped almonds
Equipment
9 x 13-inch baking pan
Parchment paper
Baking spray
Stand mixer or hand mixer
Mixing bowls
Instructions
Prepare the Pan: line a 9 x 13-inch pan with parchment paper, leaving a slight overhang for easy removal. Lightly coat with baking spray. Set aside.
Mix the Dry Ingredients: in a medium bowl, whisk together 3 cups of flour, kosher salt, and baking soda. Set aside.
Cream the Butter and Sugar: in a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Build the Dough: with the mixer on low speed, gradually add the flour mixture until just combined. Add the oats and mix until evenly incorporated. The dough will be thick.
Preheat the Oven to 350°F.
Form the Crust: press about two-thirds of the dough evenly into the bottom of the prepared pan.
Par-Bake the Crust: bake for 15 minutes, just until the crust is set. Because the dough contains brown sugar, avoid overbaking. Remove from the oven and gently press the crust down using the bottom of a measuring cup to create a firm, even base.
Prepare the Fillings: while the crust bakes, stir the dulce de leche with the remaining 3 tablespoons of flour until smooth. Measure out the chocolate chips and chopped almonds.
Layer the Bars: dollop half of the dulce de leche mixture over the warm crust. Sprinkle with half of the chocolate chips and half of the almonds. Repeat with the remaining chocolate chips and almonds, then finish with the remaining dulce de leche.
Add the Crumble Topping: crumble the remaining dough over the top and gently press it together so it adheres.
Final Bake: return the pan to the oven and bake for 30 minutes, or until the top is golden brown.
Cool and Serve: let the bars cool completely before decorating with melted white chocolate and embellishments.
These bars taste even better the next day. Bake them ahead, store tightly covered at room temperature, and slice just before serving for effortless entertaining—even in the smallest kitchen.