Apple Oat bars with Dulce de Leche

This sweet and savory bar is sure to please. Add some protein, like nuts or dried fruit, for a more filling breakfast option.

Dulce de Leche is a sweet sauce made from milk and sugar, which is often used in desserts. In this recipe, the Dulce de Leche is used to make a quick and easy Apple Oat Bars with a crunchy topping. Read more in detail here: recipes using dulce de leche.

If you enjoy apple crisp but wish the crisp to apple ratio was a bit higher, try this recipe for apple oat bars. Crispy on the outside, with a hint of apple on the inside. Hehe. Also, the brown sugar/oats combination is fantastic. You’ve got yourself a pretty nice dessert if you add some dulce de leche for some caramelly bliss.

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  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 32 bars 1x yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 32 bars 1x yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 32 bars 1x yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

  • 1 cup brown sugar, packed
  • room temperature 3/4 cup unsalted butter
  • 1 3/4 cup flour (all-purpose)
  • 1 1/2 cup oats, old fashioned (NOT instant oats)
  • a pinch of cinnamon
  • 1 tsp. salt (kosher)
  • 1/2 teaspoon bicarbonate of soda
  • 3–4 peeled, cored, and sliced apples
  • 1⁄2 a lemon’s juice
  • 3 tblsp flour (all-purpose)
  • 1 cup dulce de leche or 1 cup sweetened condensed milk from a 14-ounce can (you can purchase this or make your own; I made my own and included it in the recipe)

Instructions

  1. Remove the label off the sweetened condensed milk can. Fill a pot halfway with water to cover the can, leaving approximately an inch of space between the can’s top and the water. To test, submerge the can in water, then remove it and put it aside. Bring the water to a boil over high heat, then lower to a low heat and stir in the can.
  2. Every 30 minutes or so, add enough warm water to maintain the water at the same level (I did approximately 3/4 cup of water every 30 minutes). Simmer the can for at least three hours. After 3 hours, remove the pot from the heat and set it on a cold burner. Remove the can from the water as soon as possible, since the temperature difference might cause it to explode. Allow the can to soak in the water for 30-45 minutes, then gently remove it with tongs and set it aside for another 20 minutes or so, until it is cold enough to handle.
  3. To open the can, use a can opener. Remove from the equation.
  4. Preheat the oven to 400 degrees Fahrenheit. 3 minutes to cream together the butter and brown sugar until creamy. Combine 1 3/4 cup all-purpose flour, oats, cinnamon, salt, and baking soda in a separate dish. 2 cups of the oat mixture should be set aside, and the rest should be pressed into a greased and/or lined 9×13 baking dish.
  5. Apples should be cored, peeled, and diced into thin, bite-sized pieces. Toss them with 3 tablespoons all-purpose flour and lemon juice. Arrange the apples on top of the flattened dough in the baking dish. Drizzle the dulce de leche you left aside over the apples in an equal layer (it doesn’t have to be flawless). Over the apples and dulce de leche, sprinkle the 2 cups of oat mixture that had been left aside, then press down to ensure that everything stays together. Bake for 25-30 minutes, or until golden brown and firm.
  6. Allow to cool fully after removing from the oven. Refrigerate until ready to serve by cutting into tiny bars.
  7.  

Keywords: simple, buttery, delectable, the greatest, autumn

The “bars and cookies” is a sweet, crunchy cookie bar with a layer of dulce de leche in the center.

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