Submitted by: Joan

Ingredients

1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup chopped pecans
1 jar (450 g) Dulce de Leche caramel spread

Directions

1. Combine flour, rolled oats, brown sugar, baking soda and salt in food processor. Add butter and whirl until mixed.
2. Spray 9 inch square pan with non-stick spray. Press half of the dough into pan. Bake at 350 degrees F for 10 minutes.
3. Remove pan from oven and sprinkle pecans over base. Spread Dulce de Leche over pecans. Sprinkle remaining dough over top and press down lightly.
4. Return pan to oven and cook for about another 15 minutes until top is slightly browned. Remove to a wire rack and allow to cool. Cut into small squares. Store in fridge. Cal also be frozen.

Notes

Dulce de Leche is an Argentinian caramel spread made by the slow cooking of sweetened condensed milk. Here in Canada, Loblaw’s offers President’s Choice Dulce de Leche. When I was a kid it was “trendy” to create this caramel spread (we didn’t know it as Dulce de Leche of course) by boiling cans of sweetened condensed milk in a pot of water. This has since been declared dangerous, with rumours of exploding cans. However, Eagle Brand does provide directions for safely carmelizing sweetened condensed milk.

This recipe is from Cookies and Squares.

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