Dulce de leche cookie bars

By Chef Annegret Henninger
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The Social

This recipe is inspired by gorgeous Latin American flavours. You take 3/4 of the basic dough recipe and add in cocoa powder and a touch of cayenee pepper to give it a nice Mexican vibe – and then you partially bake it, before spreading it with dulce de leche which is popular in Argentina – and so addictive!



Anything Goes cookie dough:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Becel® Original margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • 3/4 recipe Anything Goes cookie dough
  • 1/4 cup cocoa powder
  • 1/4 teaspoon cayenne pepper or chili powder

Dulce de Leche layer:

  • 3/4 cup Dulce de Leche spread

Vanilla/Mini chocolate chip layer:

  • 1/4 recipe Anything Goes cookie dough
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350F / 180C.
  2. Lightly grease a 9 x 13 inch metal cake pan, with cooking spray and line bottom and sides with parchment paper, leaving about a five centimeter overhang at each end.  Set aside.
  3. Divide cookie dough.  In a bowl, using a handheld mixer beat together three quarters of cookie dough, cocoa powder and cayenne pepper.
  4. Press evenly into prepared pan.  Bake for nine minutes, until partially baked.
  5. Remove from oven.
  6. Spread Dulce de Leche spread over cocoa cookie base, leaving a centimeter border around edges.
  7. In a bowl, combine remaining, one quarter cookie dough with chocolate chips.  Drop 1/2 teaspoon pieces of mixture over Dulce de Leche layer.
  8. Bake for 22 - 24 minutes or until golden brown.  Let cool in pan on rack.  Lift out of pan, using parchment paper handles, remove paper and cut into desired size bars.

Note:  Dulce de Leche “spread” is thicker than Dulce de Leche condensed milk “sauce.”  Sauce cannot be substituted.



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