If you are looking for a chocolate-less treat to make your eyes roll back in your head, you are in the right place!
Dulce de leche is a thick, rich, decadent caramel that folks in Latin America have been enjoying since sometime in the 1800s. Thank you Latin America, we owe you a debt of gratitude.
I’m going to share a couple of recipes that use this nectar of the gods. You will want to try them both immediately.
You can find cans of dulce de leche in two places in your grocery. Sometimes it is next to cans of sweetened condensed milk. Other times it is in the Hispanic foods section.
The first time I used dulce de leche was in yummy sandwich cookies called Alfajores.
I love themed entertaining. And every few months, I host a Girls Movie Night at my house for my nieces and some of the younger ladies at my church. I try to pick films they haven’t seen.
We try to theme our snacks to the movie, so when we watched Evita, Argentinian Afajores caught my eye. I saw many variations, but at its simplest, it’s dulce de leche sandwiched between small sugar cookies.
Dulce de Leche Sandwich Cookies
I use my own slice and bake sugar cookie recipe, and just slather on the sweet caramel in between.
1 ½ cups sugar
1 cup butter, softened
1 teaspoon vanilla
2 ½ cups flour
1 ½ tsp. baking powder
½ tsp. salt
Cream butter and sugar together, add egg and vanilla. Add flour, baking powder and salt. On sheets of wax paper, divide dough in half and shape each half into a roll about 1 ½ inches in diameter (or as big as you want). Roll up in wax paper and put in refrigerator for a couple of hours, or up to a week. When ready to bake, slice rolls into ¼- ½ inch slices and bake at 375 for 8-10 minutes. Take out before they get brown. You want soft cookies. (Crisp cookies tend to squeeze the filling out the sides when you eat them) Let cookies cool and then spread with Dulce de Leche to make sandwiches.
After going head over heels for the cookies, I was on the lookout for more ways to use my new favorite ingredient.
Dropping blobs on top of your favorite brownie batter and giving a little swirl is delicious.
But my (maybe, I haven’t decided) favorite way to bake with Dulce de Leche is in this oatmeal cookie bar I found over at Crazy for Crust. I have some in my home who don’t think they like oatmeal, so when a recipe calls for oats, I usually grind it in my blender/food processor to make oat flour. I have made this recipe both ways – with straight oats and with oat flour – and everyone enjoys them both ways. The straight oats version does have a bit more ‘oaty’ texture, as you’d imagine.
These are “hide them from the kids” good. They are “we cut and ration how many each person gets” good. They are “I actually close my eyes to savor how good these are” good.
Have you tried Dulce de Leche? I’d love to try your favorite recipe!