Guest Chef: Caramel Swirl Hunks

 Rich! Chewy!  Yummy!

Hi, I am Shannon!  I am doing a little blog swap with 

The Best of Momma Chef!

I am looking forward to meeting some of her friends, I hope you will stop by North Dakota Kitchen and visit me too!






These are magnificent in my book, but then there is no such thing as a dessert that is too rich for me!

 2 cups of unsalted butter, yep that is right!
3 c packed brown sugar
1/3 c white sugar
4 large eggs
4 tsp vanilla extract
1 c quick oats
4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips- I used the whole bag...at this point you might as well go for broke!
1 (13 oz) can dulce de leche* (or half of batch recipe below) this is usually sold where you will find your sweetened condensed milk


 Preheat oven to 350 and spray 9X13 pan. In bowl blend butter and sugars, add eggs, vanilla and oats, blend well. Mix flour with powder and soda and salt and mix into butter mixture. Fold in chocolate chips. Spread evenly into pan.

 Next place dollops of dulce de leche over top and swirl in with knife.

 Bake 40 minutes or until batter is set, if it is getting too brown and still jiggly in center, reduce oven to 325 and continue to bake another 10-15 minutes.
cool and cut into large chunks. Store in fridge or freezer.

* if you can not find dulce de leche  you may make your own ( a day ahead or more)
Spoon two 14 oz cans of sweetened condensed milk in top of double boiler. Cook over low heat, stirring occasionally 3-6 hours or until deep amber in color, Remove from heat and cool in refrigerator, store 2-3 weeks in fridge.

This recipe from the cookbook A Passion for Baking by Marcy Goldman