Dulce De Leche Cheesecake Bars Bon Appetit Recipes

DULCE DE LECHE CHEESECAKE BARS (BON APPETIT)

Steps:

• FOR CRUST: Preheat oven to 350°F Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated.
• Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
• FOR FILLING: Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust.
• Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
• FOR GLAZE: Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly.
• Refrigerate until chilled, about 1 hour (glaze will not be firm). (DO AHEAD: Can be made 2 days ahead. Cover; chill.)
• Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

DULCE DE LECHE BARS

Steps:

• Preheat over to 350. In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly. Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan.
• Bake 10 minutes. Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.
• Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
• Run a knife around the edge of pan to loosen. Cool completely another 30 minutes. Makes 32 bars.