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Not Your Mama’s Seven-Layer Bars

The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 24 Oreo cookies
  • 1/2 cup butter, melted
  • 1 cup flaked coconut
  • 1-1/2 cups crisp brown rice cereal
  • 1 can (13.4 ounces) dulce de leche
  • 6 tablespoons warm water (110° to 115°)
  • 1-1/2 cups coarsely chopped pecans
  • 1/4 teaspoon sea salt

Directions

  • Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal.
  • Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly.
  • Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares.
Editor's Note
This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts
1 bar: 228 calories, 14g fat (6g saturated fat), 16mg cholesterol, 156mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 2g protein.

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