Having started the baking session with scones today, I was still in a bit of a biscuit mood when I started this recipe- a hybrid of a shortbread and scone concept with some cocoa thrown in. I wanted a way to use up the half jar of dulce de leche I still had after making the Squirrel Cake…..
So without further ado…
Chocolate Dulce De Leche Bars
Mix in a large bowl:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ½ cup rolled oats
- ⅔ cup sugar
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup cocoa powder
Cut in with a pastry blender or two knives:
- ⅔ cup softened butter or vegan replacement
Mix well in another bowl:
- ½ cup Balkan style yogurt
- 1 egg
- 1 tsp vanilla
add to dry ingredients and mix well.
Pour into a greased pan, lined with parchment paper. Either: a 9×13 pan or two 8 inch square or round- or whatever you have and spread it evenly.
Bake in a preheated oven at 350F and for about 20 minutes or until toothpick comes out clean.
Remove from oven and spread the ½ jar of dulce de leche ( 225-250 grams)on it- glob it on and wait a minute for it to melt, then spread.
Sprinkle an even layer of chocolate chips on top and return to the oven for about 2 minutes. Remove and spread the melted chocolate chips , blending with the caramel is ok.
Chill in fridge or freezer until ready to serve . Enjoy!