Last year around this time I showed you guys how to make Dulce de Leche in the oven. Well guess what? I have an even easier method!!!! Stick some condensed milk in the crock pot, cover it with water (more detailed instructions below), turn it on low, and in 8 hours you will have a creamy, delicious caramel sauce perfect for everything!
Considering I actually made 5 cans of the Dulce de leche, I had to quickly find recipes before I ate each jar clean. Cookie bars were the answer.
Even though I have tried to convince you that this is the best cookie recipe, it still requires at least a 2 day waiting period before consuming warm, gooey cookies. This recipe, however, results in a nutty (from the brown butter), chewy and perfect cookie with no rest time. Bliss in less than 30 minutes…sold! Do as I did and add a double layer of Dulce de Leche and some sea salt for a decadent dessert.
- 1 can sweetened condensed milk
- 1 ¾ c unbleached all purpose flour
- ½ t baking soda
- 14 T unsalted butter
- ½ c granulated sugar
- 3/4 c packed dark brown sugar
- 1 t table salt
- 3 t vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ c semi-sweet chocolate chips
- ¾ c of chopped nuts
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You can do this two ways. Either remove the paper from around the can, or open the can and pour the sweetened condensed milk into a canning jar (ie a 8oz Ball jar) and close tightly.
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Place jar or can in crock pot and fill with water about 1 inch above the can or jar.
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Cook on low for 8 hours. Jar or can may look a bit rusty, but it is ok.
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Remove can from crock pot when finished and carefully open with can opener.
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If cooked in can, and not used right away store in a reusable container, covered and refrigerated. Will keep up to 1 week.
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Preheat oven to 350 degrees.
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In a heavy bottomed sauce pan, melt butter until browned.
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It takes about 5 minutes for butter to begin to smell nutty and start to brown, but watch carefully because it goes from perfectly browned to burned very fast.
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Once browned, remove from heat and allow to cool for 5 minutes.
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Add browned butter and sugars to the bowl of a mixer and mix until combined.
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Add eggs and yolks one at a time then add the vanilla.
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Turn mixer off and add all of your dry ingredients to the bowl.
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Once you have measured and added the flour, soda and salt, turn the mixer on low and mix until everything has been incorporated.
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Turn mixer off and mix in chocolate chips and nuts with wooden spoon.
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Grease a 9x13 in pan with nonstick cooking spray.
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Press half of the dough into the bottom of the pan. Spread 1/2 cup of dulce de leche over the dough.
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Sprinkle the rest of the dough over the top of the ducle de leche.
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Sprinkle with sea salt.
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Bake at 350 degrees for 25-30 minutes.
