dulce de leche stuffed derby cookie bars
A nutty chocolate chip cookie and a Cinco de Mayo treat embrace in these ooey gooey bars.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla
- 2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips
- 1 cup pecans, roughly chopped
- 1 can dulce de leche
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment.
- In a large bowl, beat together the butter and sugars until fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla.
- Scrape down the sides of the bowl with a spatula. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and pecans. Do not overmix.
- Pat half of the dough into the bottom of the prepared cake pan. Warm the dulce de leche in a microwave-safe bowl for 30 seconds, then spread on top of the dough. Spread the remaining cookie dough on top. It's okay if some of the dulce de leche sticks out. Sprinkle a few more chocolate chips and pecan halves on top, if desired.
- Bake for 22-25 minutes until the edges are lightly golden and the center is still a bit gooey. Set the pan on a wire rack and cool for at least an hour. You can expedite this by setting the pan in the fridge for 30 minutes, or the freezer for 15-20.
- Lift the edges of the parchment to remove. Slice into bars, sprinkle with flaky salt, and serve!