2 ¼ c ground graham crackers
2 Tbsp. sugar
¼ tsp. cinnamon
10 Tbsp. melted butter

3 (8oz) packages of cream cheese, room temp
1c sugar
½ c dulce de leche
3eggs at room temp
2tsp. pure vanilla extract

2/3 c dulce de leche
2-3 Tbsp. heavy whipping cream
2-3 Tbsp. caramel sauce (the thick kind in the jar, not the runny syrup)
Kosher salt for garnish


Preheat oven to 350 degrees. Coat a 9x13 rectangular pan with non-stick cooking spray. Combine the crust ingredients in a medium bowl until the crust comes together, king of like wet sand. Pres crust evenly into the bottom of the pan. Bake crust for 10 minutes, or until golden brown. Cool on a rack while you make the filling.

Beat cream cheese, sugar and dulce de leche until light and fluffy, about 3 minutes. Add eggs one at a time, beating each one until it’s incorporated before adding the next one. Add the vanilla extract until it’s fully incorporated. Pour batter onto the prepared crust and spread evenly. Bake for about 35 minutes, or until the center is just set and edges are puffy and slightly cracked and golden. Transfer to a cooling rack and cool completely before topping with caramel.

To make the topping, Pour dulce de leche and whipping cream together into a glass bowl. Microwave for 10 seconds at a time, stirring between each interval, until the whipping cream is combined with the dulce de leche. Add caramel sauce and stir until well combined. The topping should be pourable but not runny. When the bars are cooled completely, pour caramel topping all over the bars and spread evenly. Refrigerate for a few hours to allow caramel to set well. Cut into squares and top with the salt right before serving. Enjoy
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