Type what you have

Ingredients

• ✓ dulce de leche
• puff pastry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roll puff pastry over a floured surface; cut into 1 1/2-inch squares. Place on the prepared baking sheets.
3. 3 Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
4. 4 Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
5. 5 Spread 2 tablespoons dulce de leche on 1/2 of the puff pastry squares; top with remaining puff pastry squares. Dust with confectioners' sugar.

By Fioa

Ingredients

• ✓ dulce de leche
• white sugar
• cornstarch
• cinnamon
• apple
• pastry

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Mix sugar, cornstarch, and cinnamon together in a bowl until well blended. Add dulce de leche; stir until evenly distributed in the sugar mixture. Stir in apples until evenly coated.
3. 3 Roll out pie crusts on a lightly floured work surface. Line a 9-inch pie plate with 1 crust. Pour in apple filling, heaping it in the middle. Cover with second crust. Pinch edges together to seal. Cut several slits into the top with a sharp knife.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are hot and bubbling, 25 to 30 minutes more.

By Lauren Hewitt

Ingredients

• ✓ dulce de leche
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Beat butter and sugar with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour and salt and mix until just incorporated; overmixing will make the dough too stiff. Cover the dough with plastic wrap. Refrigerate for 30 to 60 minutes, or up to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Press about 1 teaspoonful of the chilled dough into the bottom and up the sides of each walnut-shaped mold. Place the molds on a baking sheet.
4. 4 Bake in the preheated oven until browned around the edges, 12 to 18 minutes. Cool for a few minutes. Lightly tap on the bottom of the mold to pop out the cookies. Let cool until easily handled.
5. 5 Spoon some dulce de leche onto the bottom of each cookie and sandwich the halves together.

By Knopka

Ingredients

• ✓ dulce de leche
• applesauce
• milk
• water
• orange juice
• white sugar
• poppy seed
• cinnamon
• nutmeg

Instructions

1. 1 Blend applesauce, milk, warm water, orange juice, poppy seeds, cinnamon, and nutmeg together in a blender until smooth. Pour into a loaf pan, cover with plastic wrap, and freeze until very cold, at least 1 to 2 hours. Cut into squares or bars and top with a dollop of dulce de leche.

By idahoo

Ingredients

• ✓ dulce de leche
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white sugar
• cinnamon
• white baking chocolate
• heavy cream
• corn syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
3. 3 Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
4. 4 Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
5. 5 Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
6. 6 Spread dulce de leche over cooled crust.
7. 7 Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
8. 8 Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
9. 9 Lift out of the baking pan using the parchment paper ends. Cut into bars.

By Shane

Ingredients

• ✓ dulce de leche
• oatmeal cookie
• butter
• apple
• sugar
• cinnamon
• whipping cream
• half and half
• sugar
• egg
• vanilla extract
• cinnamon
• walnut
• caramel ice cream topping

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in the preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
3. 3 Melt remaining tablespoon of butter in a skillet over medium heat. Stir in apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until apples have lightly browned, and sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
4. 4 Combine cream, half-and-half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
5. 5 When ice cream has finished, stir in crumbled cookies, caramelized apples, and walnuts. Add dulce de leche by the teaspoon while stirring to evenly distribute.

By Ritinha

Ingredients

• ✓ dulce de leche
• all-purpose flour
• confectioners' sugar
• cornstarch
• salt
• butter
• white sugar
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

By vegchef

Ingredients

• ✓ dulce de leche
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease an 8x8-inch baking pan.
2. 2 Beat butter and sugar in a large bowl with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down sides of the bowl; beat again. Combine flour and salt; stir into butter mixture until a dough ball forms.
3. 3 Press ⅔ dough into bottom of the prepared baking pan.
4. 4 Bake in the preheated oven until set and light brown, about 20 minutes; keep oven on.
5. 5 Pour dulce de leche over crust, trying to keep edges mostly bare.
6. 6 Add coconut and pecans to remaining ⅓ dough; stir until incorporated. Crumble mixture over dulce de leche, pressing lightly over top.
7. 7 Bake until lightly browned, about 15 minutes. Cool completely before cutting into bars.

By Cori

Ingredients

• ✓ dulce de leche
• cooking spray
• egg
• white sugar
• all-purpose flour
• baking powder
• lime
• sweetened condensed milk
• evaporated milk
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and dust with flour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites until incorporated.
4. 4 Mix together flour and baking powder in a small bowl until well combined. Fold into egg mixture until incorporated; mix in lime zest. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until lightly golden, about 30 minutes. Turn off the oven and keep cake in the oven for 15 minutes more.
6. 6 Mix together condensed milk, evaporated milk, and heavy cream in a medium bowl until well combined.
7. 7 Poke cake several times across the top with a fork. Pour milk mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

By Fioa

Ingredients

• ✓ dulce de leche
• cornstarch
• all-purpose baking flour
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Fioa

Ingredients

• ✓ dulce de leche
• butter
• butter
• white sugar
• sour cream
• all-purpose flour
• baking powder
• butter
• butter
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

Ingredients

• ✓ dulce de leche
• butter
• white sugar
• egg
• all-purpose flour
• cornstarch
• baking powder
• kosher salt
• milk
• heavy cream
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, scraping down the sides of bowl as needed, about 2 minutes.
3. 3 Add eggs, 1 at a time, beating until incorporated after each addition, about 30 seconds.
4. 4 Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until combined.
5. 5 Add flour mixture to butter mixture in 3 additions, alternating alternately with the milk, starting and ending with the flour mixture, and beat until combined after each addition.
6. 6 Turn dough out onto a floured work surface and turn to coat dough. Knead dough 2 or 3 times.
7. 7 Divide dough into 5 equal pieces and shape each piece into a ball.
8. 8 Working with 1 ball at a time, roll dough into a 7-inch circle. Place dough circles on 2 large rimmed baking sheets lined with parchment paper (I fit 3 circles on 1 sheet and 2 on the other). Chill dough circles, uncovered, for 1 hour.
9. 9 Preheat oven to 375 degrees F (190 degrees C). Prick each dough circle lightly with a fork.
10. 10 Bake in the preheated oven until browned on bottom and light browned around the edges, 15 to 18 minutes. (If baking in 2 batches, keep second batch refrigerated while first batch bakes.) Cool cake layers completely on a wire rack, about 30 minutes.
11. 11 Spoon dulce de leche into a medium bowl. Beat cream with an electric mixer on medium-high speed until stiff peaks form, about 6 minutes.
12. 12 Gently stir half of cream mixture into dulce de leche until combined. Gently fold remaining cream into dulce de leche mixture until combined.
13. 13 Spread 1/3 cup of the dulce de leche mixture onto 1 cake layer, spreading to edges. Place onto a serving platter with dulce de leche mixture facing up. Repeat process with the next 3 cake layers (this is easier to spread on cake layers before placing on platter). Spread remaining 2/3 cup dulce de leche mixture onto fifth cake layer and place on top.
14. 14 Let stand 1 hour. Dust top of cake with powdered sugar and serve. Cover any leftovers with plastic wrap and store in refrigerator up to 1 day.

By Pam Lolley

Ingredients

• ✓ dulce de leche
• cooking spray
• butter
• dark chocolate
• white sugar
• brown sugar
• all-purpose flour
• cocoa powder
• vanilla extract
• salt
• egg
• caramel dessert topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking pan with cooking spray.
2. 2 Place butter in the top of a double boiler over simmering water; stir until melted. Add chocolate square; stir until melted and combined. Remove from heat.
3. 3 Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.
4. 4 Pour a little more than half the batter into the prepared pan. Drop small spoonfuls of dulce de leche evenly over top; gently drag a knife through dulce de leche to create swirls. Cover with remaining batter; drizzle caramel on top in a swirling pattern.
5. 5 Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Cool completely before cutting into squares.

By Roxybc

Ingredients

• ✓ dulce de leche
• cornstarch
• all-purpose flour
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla rum
• vanilla extract
• lemon extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

Ingredients

• ✓ dulce de leche
• cooking spray
• flour
• cornstarch
• baking powder
• salt
• butter
• white sugar
• brown sugar
• egg yolk
• vanilla extract
• milk
• coconut
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray.
2. 2 For crust, stir together flour, cornstarch, baking powder, and salt in a small bowl.
3. 3 Beat butter in a large bowl with an electric mixer at medium speed for 30 seconds. Add both sugars and beat until light and fluffy at medium-high speed. Beat in egg yolk and vanilla extract. Beat in flour mixture (mixture will be crumbly). Press dough onto the bottom of the prepared pan.
4. 4 Bake crust in the preheated oven until edges are light brown, 10 to 12 minutes.
5. 5 Meanwhile, combine dulce de leche and milk in a medium bowl. Stir in flaked coconut.
6. 6 Sprinkle 1 1/2 cups chocolate chips over the hot crust; let stand for 5 minutes until chocolate has melted. Spread melted chocolate over crust in an even layer. Carefully spread coconut mixture over chocolate layer. Return to the oven and bake 10 minutes more. Cool in the pan on a wire rack.
7. 7 Microwave remaining chocolate chips in a small bowl, stirring once halfway through, until melted and smooth, 30 to 45 seconds. Drizzle melted chocolate over coconut mixture. Chill, covered, until set, about 1 hour. Using foil, lift out uncut cookies. Cut into bars.

By Colleen Weeden

Ingredients

• ✓ dulce de leche
• ✓ dulce de leche
• ✓ dulce de leche
• dark rum
• salt
• powdered sugar
• butter
• milk
• hazelnut
• milk
• egg
• vanilla extract
• butter
• sugar
• salt
• baking powder
• all-purpose flour
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
2. 2 Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
3. 3 Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds.
4. 4 Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition.
5. 5 Evenly divide cake batter between prepared pans.
6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
7. 7 Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
8. 8 Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
9. 9 Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
10. 10 Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top. Recipe developed by Jasmine Smith

By Diana Moutsopoulos

Ingredients

• ✓ dulce de leche
• confectioners sugar
• butter
• raisin
• black walnut
• buttermilk
• salt
• clove
• nutmeg
• cinnamon
• all-purpose flour
• blackberry jam
• water
• baking soda
• egg
• butter
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans and set aside.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Dissolve baking soda in water in a small bowl; stir into batter along with jam.
3. 3 Combine flour, cinnamon, nutmeg, cloves, and salt in a medium bowl; stir into cake batter by hand, alternating with buttermilk. Fold in black walnuts and raisins until incorporated.
4. 4 Divide batter equally between the prepared cake pans; spread in an even layer.
5. 5 Bake in the preheated oven until the top of cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert cakes over a wire rack and remove the pans to cool completely.
6. 6 To make the caramel frosting: Beat butter in a mixing bowl until light and fluffy, 1 to 2 minutes. Add dulce de leche and beat until combined. Add confectioners sugar and beat until frosting is smooth and creamy.
7. 7 Spread frosting between cooled cake layers and on sides and top of cake. Enjoy!

By Amy