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Recipe For Dulce de Leche Blondies

So what exactly do you do with 1/4 cup of extra dulce de leche?
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Besides eating if off a spoon. (I read your mind.) You make Dulce de Leche Blondies with it of course!

Then you top them with toasted coconut shavings and a drizzle of dark chocolate. And your husband kisses your feet because it was in fact just the thing he was looking for after a long, exhausting day. Your kids might not be so happy you added the coconut, but they’ll live. Dulce de Leche Blondies. It’s now a thing that you need to add to you “must make” board on Pinterest, or wherever you store those scrumptious looking recipes that keep calling to you.

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Is there anything better than dulce de leche? I think not. The dulce de leche gives these blondies a nice caramely flavor, as well as making them extra soft and chewy.

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Blondies are my kind of cookie because they are sort of good for those lazy afternoons when you don’t feel like babysitting tray after tray of cookies, rotating the pans backwards and forwards, upwards and downwards. I don’t want to be a slave to the kitchen timer, you know? There are a lot of other things to be doing–like eating the cookies. Am I right?

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So yeah, you want to make these Dulce de Leche Blondies. Like five minutes ago.

Dulce de Leche Blondies

Top the bars with toasted coconut shavings and melted dark chocolate for an extra special treat.


For dulce de leche blondies

1 stick of butter, at room temperature

1/2 cup white sugar

1/4 cup dulce de leche (the darker, the better)

1 egg, at room temperature

1/2 tsp. baking soda

1/4 tsp. salt

1 3/4 cups all-purpose flour

For toppings:

1/2 cup toasted coconut shavings

1/4 cup melted dark chocolate

1/4 to 1/2 cup chopped nuts


For dulce de leche blondies:

Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch by 11-inch baking dish with butter and line with parchment paper, leaving about two inches of overhang on each side.

Beat butter until creamy with an electric stand or hand mixer. Add the sugar and dulce de leche. Beat until fluffy. Add the egg and beat for another minute. Whisk the dry ingredients and add to the creamed mixture and mix well. (It will look crumbly at first and then come together into a nice dough.)

Press the dough into the pan. Bake for 18-20 minutes. They will be puffed up a little and start to turn golden on top. Remove and let cool completely in the pan.

To cut and serve:

Transfer the blondies to a cutting board using the parchment handles. Cut into 18 bars. If desired, drizzle the bars with melted chocolate and sprinkle with the toasted coconut and chopped nuts.

Yield: 18 bar cookies.

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Betcha you can’t eat just one. 🙂


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