The Dunbar
This combines the perfect amount of caramel with the heartiness of rolled oats.
The Dunbar
Yield: 12 bars
Prep time: 15 MinTotal time: 15 Min
I have to give Paul full credit for comings up with the name of this bar. It must be the lawyer in him, but he always manages to recognize the obvious answers that are staring the rest of us in the face. You see, if you come to town on the hunt for Butter Baked Goods, you will find us on - wait for it - Dunbar Street.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium high until light and fluffy. Scrape down the sides of the bowl.
- Turn the mixer to low and add the dry ingredients and oats, and mix until well combined.
- Divide the dough into two and press half into the prepared pan firmly and evenly. Sprinkle with the chocolate chips, pecans and coconut.
- Fill the piping bag with the dulce de leche and pipe it over the chocolate chips, pecans and coconut. Use your hands to break the remaining dough into small chunks and sprinkle over the dulce de leche.
- Bake in the preheated oven for 25 mins or until golden brown.
- Remove from the oven and allow the slab to cool in the pan. Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slab from the pan and cut into approximately 2 - x 3 - inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.
Notes
The bars will keep in an airtight container for at least 1 week or in the freezer for up to 1 month.