I have a serious weakness for any and all things caramel. Whether it is swirled in ice cream, baked into a cupcake or simply wrapped and topped with sea salt--when done right, there is nothing better than caramel. So naturally when I laid eyes on a jar of milk caramel dulce de leche I knew I had to put it to good use (though I would have happily eaten it straight from the jar). Using this recipe, I whipped up some heavenly bars filled with brown sugar, toffee, dulce de leche...need I say more?.....
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