Ingredients you’ll need:
1 cup toasted pecan pieces
1 box [18 oz] caramel cake mix [I used Duncan Hines]
1/2 cup quick cooking oats
1 tsp ground cinnamon
3/4 cup cold butter, cubed
1 can [13.4 oz] dulce de leche [*see cook’s note]
1 can [5 oz] evaporated milk
1 large egg
1/4 tsp salt
1/2 cup shredded coconut
1/2 cup English toffee bits
Directions:
Preheat the oven to 350°F. Spread the pecan pieces on a baking pan in a single layer. Toast for 6-8 minutes, then set aside to cool. To a mixing bowl, add the cake mix, quick cooking oats and ground cinnamon. Sift together. Cut in the cold butter using a hand mixer, food processor, or by hand using a pastry blender. Continue until all of the butter is incorporated and the mixture is crumbly. Separate 1 cup and keep chilled.
Press the remaining mixture into an 9 x 13 inch non stick metal pan that has been sprayed with a baking spray. [like Bakers Joy] Bake for 15 minutes until the edges begin to brown.
Whip together the dulce de leche, evaporated milk, egg and salt. Layer the pecans, toffee bits and coconut over the crust. Drizzle the caramel filling evenly on top.
Crumble the chilled streusal topping and place back into the oven. Bake for 35-37 minutes until golden. Cool completely before cutting. Yield: 24 bars
Cook’s note:
*Dulce de Leche is a luscious thick caramel. It’s readily available at most grocery stores in the Hispanic foods section.
Caramel Coconut Pecan Bars
Ingredients
- 1 cup toasted pecan pieces
- 1 box [16.25 oz] caramel cake mix [I used Duncan Hines]
- 1/2 cup quick cooking oats
- 1 tsp ground cinnamon
- 3/4 cup cold butter cubed
- 1 can [13.4 oz] dulce de leche [*see cook's note]
- 1 can [5 oz] evaporated milk
- 1 large egg
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/2 cup English toffee bits
Instructions
- Preheat the oven to 350°F. Spread the pecan pieces on a baking pan in a single layer. Toast for 6-8 minutes, then set aside to cool.
- To a mixing bowl, add the cake mix, quick cooking oats and ground cinnamon. Sift together. Cut in the cold butter using a hand mixer, food processor, or by hand using a pastry blender. Continue until all of the butter is incorporated and the mixture is crumbly.
- Separate out 1 cup and keep chilled.
- Press the remaining mixture into an 9 x 13 inch non stick metal pan that has been sprayed with a baking spray. [like Bakers Joy]
- Bake for 15 minutes until the edges begin to brown.
- Whip together the dulce de leche, evaporated milk, egg and salt.
- Layer the pecans, toffee bits and coconut over the crust.
- Drizzle the caramel filling evenly on top.
- Crumble the chilled streusal topping and place back into the oven.
- Bake for 35-37 minutes until golden.
- Cool completely before cutting.
Recipe Notes
*Dulce de Leche is a luscious thick caramel. It's readily available at most grocery stores in the Hispanic foods section.
Linda says
Looks lovely Melissa. Thanks for the tip on the dulce de leche. I’ll be looking for it in my international aisle:)
Melissa says
It’s one of my favorite things ever, hope you can find it! 🙂
Linda says
I checked last night Melissa. They have the Nestles brand (similar packaging) but in English it says “Sweetened Condensed Milk” so I don’t think it’s the same thing you posted. I’ll keep looking.
Melissa says
Hey Linda, I know exactly what you’re talking about…it looks almost exactly the same however, the dulce will be clearly marked, “Dulce de leche” Good catch! Walmart even carries it here in our area. Hope you can find it. 🙂
Teresa Shannon says
I have made Dulce de Leche before by using a can of sweetened condensed milk, cooking it in the can.Remove the label,poke a couple of holes in the top of the can. Place the can in a saucepan and fill with water to near the top of the can. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.
When it’s done, let it cool for a while, and then carefully open the can completely and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).
The resulting product should be colored tan or brown.
Melissa says
Hi Teresa, thanks for sharing your technique. For years, I made dulce in a very similar manner, but, now that it’s readily available and so affordable, I most often purchase it. It’s also available at speciality stores like World Market. Thanks for your visit, Melissa
christine says
I can’t find the Carmel Cake mix, what do you recommend as substitute?
Melissa says
Ah that’s too bad! You could use a yellow or butter pecan in a pinch. The bars will have a slightly different flavor but will still be tasty.