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Ooey Gooey Dulce de Leche Cookie Bars!

Dulce de Leche Cookie Bars


  • 2 rolls 16.5 oz each Pillsbury┬« refrigerated sugar cookie dough
  • 1 cup quick cooking oats
  • 1 cup packed brown sugar
  • 1 bag 14 oz caramels, unwrapped
  • 1/2 cup butter
  • 1 can 14 oz sweetened condensed milk (not evaporated)


  • Preheat oven to 350 degrees.
  • Combine 1 roll sugar cookie dough with 1/2 cup oats and 1/2 cup brown sugar. I added a couple extra scoops of oats in mine. Knead it together until combined.
  • Flour the bottom of a 9x13 baking pan and press down the dough until pan is covered. Bake for 14 minutes and remove from oven.
  • In a saucepan over medium-low heat, combine caramels, sweetened condensed milk, and butter. Be sure to stir often to avoid burning. Once smooth, remove from heat. Pour over cookie crust in 9x13 pan.
  • Combine second cookie dough roll, 1/2 cup oats and 1/2 cup brown sugar and knead until combined. Roll out and lay over top of caramel on 9x13 pan. If it doesn't all roll out into a perfect 9x13 shape, no problem! Just cover the caramel with the dough.
  • Return to oven for 22-25 minutes.
  • Let cool in refrigerator for at least 1 hour. These will not cut into perfectly amazing little squares. Don't fret. They're delish. They're meant to be ooey gooey so keep that in mind.