Dulce de Leche Bars
contributed by Lady Di
2 rolls (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies 1 3/4 cup quick cooking or old-fashioned oats
2/3 cups packed brown sugar 2 tsp. vanilla
1 bag (14 oz) caramels, unwrapped, or 1 bag (11 oz) caramel bits 1/2 cup butter
1 can (14 oz) sweetened condensed milk (not evaporated) 2 Tbl. caramel topping
1. Heat Oven to 350 degrees. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cups of the brown sugar and 1 tsp of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of un-greased 9x13-inch pan to form crust.
2. Bake 13 to 18 minutes or until light golden brown.
3. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup of oats, 1/3 cup brown sugar and 1 tsp. vanilla until well blended, set aside. In 2 qt. heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently until caramels are melted and mixture is smooth.
4. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 -25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate until firm, about 1 hour.
5. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Cover and refrigerate any remaining bars (As if you'll have any left)
To remove and cut bars easily, line pan with aluminum foil, leaving about 2 inches of foil hanging over edges of pan. After baking and cooling, lift by edges of foil to remove bars. To easily line pan, shape foil over upside-down pan. Turn pan upright and fit foil into pan.