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!