NO-BAKE DULCE DE LECHE SNACK BARS
Looking for a crunchy snack? Try these no-bake bars that are made using Dulce de Leche Cheerios® cereal.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 15
Number Of Ingredients 9
Steps:
- Spray 13x9-inch pan with cooking spray. In large bowl, mix cereal, banana chips, almonds, pepitas and cranberries; set aside.
- In 1-quart saucepan, heat all Syrup ingredients over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour over cereal mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g
NO-BAKE DULCE DE LECHE CHEESECAKE
A rich and creamy no-bake caramel cheesecake on a Cinnamon Toast Crunch™ and graham cracker crust. This impressive-looking dessert only takes 20 minutes to prep, but we won't tell if you don't.
Provided by Hungry Happenings
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Place graham crackers and Cinnamon Toast Crunch™ Cereal in the bowl of a food processor.
- Pulse until you have fine crumbs. If you don't have a food processor you can simply place the graham crackers and cereal in a large zip-top bag and smash into crumbs using a rolling pin or the back of a pan.
- Add the melted butter to the crumbs and mix until well combined. Using the flat bottom of a drinking glass to form an even layer, press the mixture into the bottom and up the sides of an 8-inch springform pan. You'll want the crumbs to go at least an inch up the side so you have a nice edge to your cheesecake. Freeze until the filling is ready.
- Beat the cream cheese using an electric mixer until it's light and fluffy. Add the dulce de leche and beat until well combined. Spoon in the whipped topping and beat until smooth and creamy. Spoon the filling over top of the crust.
- Spread into an even layer and chill until set. If you are in a hurry, pop the cheesecake into the freezer for 2 hours; otherwise, refrigerate for at least 8 hours. Once the cheesecake is set, remove it from the pan.
- Break Cinnamon Toast Crunch™ cereal into small pieces. Spoon whipped topping into a zip-top bag and snip off one corner. Pipe whipped topping in a swirl over the cheesecake, sprinkle on the cereal pieces, and drizzle the caramel or dulce de leche sauce over the top.
- If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g
DULCE DE LECHE BARS
A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.
Provided by Cori
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
- Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
- Press 2/3 of the dough into the bottom of the baking pan.
- Bake in the preheated oven until set and light brown, about 20 minutes.
- Pour dulce de leche over the crust, trying to keep the edges mostly bare.
- Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
- Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 52.1 g, Cholesterol 59.9 mg, Fat 27.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 14.7 g, Sodium 168.9 mg, Sugar 25.8 g
NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, dulce de leche, cream cheese, vanilla extract, heavy cream, strawberries
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with butter.
- Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
- Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
- Spread mixture over pie crust.
- Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
- Top with strawberries, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 52 grams, Fat 47 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
DULCE DE LECHE BARS
Outstanding oat bars showcase the fabulous flavors of chocolate and caramel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in ungreased 13x9-inch pan.
- Bake 10 minutes. Meanwhile, in 1-quart saucepan, heat dulce de leche over low heat 2 to 4 minutes, stirring frequently, until slightly softened.
- Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits and remaining crumb mixture. Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
- Run knife around sides of pan to loosen bars. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 19 g, TransFat 0 g
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