dulce de leche stuffed derby cookie bars

Pardon me, are you Derby Bar, sir? Oh well, sure, sir, I’m Dulce de Leche, I’m at your service, sir.

With Cinco de Mayo and the Kentucky Derby one after another this weekend, I had to make a dessert that suits both. Well, I didn’t have to, but I fucken wanted to, okay? Because I’m here to please The People.

I flubbed up the first batch of bars and nearly canned the whole project, but I liked the process photos so much that my stubborn side refused to call it quits. It be like that sometimes, and in those moments I thank that bullheaded nature of mine for plowing through the initial failures even though I lose my shit briefly. I practically plowed out the door in pursuit of a new can of dulce.

Thankfully, Publix is close, I knew where I fucked up, and all was, eventually, well.

These bars are insane, folks. If you’ve ever enjoyed dulce de leche, you’re familiar with its richness. Basically caramel sauce on PEDs. And here, we stick it in a cookie bar that’s speckled with pecans as a nod to the traditional Derby Pie.

Now, Derby Pie differs from this here rendition: it’s more akin to a very gooey, custardy pecan pie rather than a more cohesive cookie. The dulce de leche between the two cookie layers serves to help achieve an extra indulgent texture that anyone observing both Cinco or the Derby can appreciate.

Derby de Mayo. There you go.

They’re chocolatey, they’re caramelly, they’re just plain fucken nuts. Because there’s nuts in them.

The Cookie Or the Cookie Bar?

Here I go again with that chicken commercial reference.

The dough of these bars is basically a traditional, tasty, sweet cookie dough. Cream butter, brown sugar, and regular sugar, then whip in a couple eggs and vanilla. Finish off with your dry shit: flour, baking soda, and salt. La dee da.

Fold in lots of dark chocolate chips and chopped pecans. The pecans don’t need to be mealy, but shouldn’t be gargantuan nut chunks. That sounds pleasant.

Spread It

Wrestle with a sheet of parchment for about 20 minutes, because fitting parchment to a baking pan is about as fun as folding a fitted sheet. Maybe you’re a better man than I at this, though. I hope you are.

Anywho, line a 9 x 13 inch cake pan with the parchment. Pat half the dough into the pan, edge to edge – I usually oil a spatula to move the dough sans excessive sticking and frustration.

Grab that beautiful can of dulce de leche, empty the contents into a microwave-safe bowl, and warm for about 30 seconds to make it pliable. Spread the sauce on top of the first layer of dough, then plop the rest of the dough on top and spread. It’s fine if some of the dulce sticks out.

Bake for 22-25 minutes at 350 degrees. The edges should set up, but the center still soft.

Now, patience is a virtue, kids. Place your cake pan atop a wire rack and let the bars cool completely. An hour should do the trick. If you’re in a tizzy, throw the pan in the freezer for 15-20 minutes or the fridge for around a half hour. The bars are very gooey, and need to set up before you attempt to move them. Kinda like how landscapers prop new trees up with wooden stilts until they’re stable enough to wave in the breeze on their own.

Okay. It’s not like that. But whatever.

Cut up those beautiful bars. I love a sprinkle of flaky salt on top of each before serving. Unf. I tell you, these will vanish in a flash, so be prepared with an extra smattering of ingredients in case you need to bake another batch for yourself.

Much festive. Such chocolate. Very wow. Sound the derby horn and shake your maracas with gusto!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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