1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup unsalted butter
1 1/3 cup white granulated sugar
2 tablespoon sour cream, full fat
2 1/2 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounce cream cheese, room temperature
2 teaspoon ground cinnamon
2 ounce dark chocolate, melted
To make dulce de leche:
POUR the sweetened condensed milk into a saucepan.
SET over medium to medium-low heat and stir continuously until the condensed milk has gone from white to light caramel color, about 20 minutes.
PREHEAT oven to 350˚ F and grease a 13x9 inch pan. Set aside.
To make bars:
BEAT together in a large bowl the butter and sugar with a handheld or stand mixer on medium-high until light and fluffy, around 5 minutes
ADD the sour cream, egg, and vanilla extract and continue to beat until thoroughly combined.
BEAT in the flour, baking powder, and salt until just combined, then press into the bottom of the greased pan.
ADD in the same bowl as the dough the cream cheese, sugar, egg, vanilla, cinnamon, and salt.
BEAT until well mixed, then pour out on top of the cookie dough and spread evenly.
DRIZZLE with dulce de leche and dark chocolate, swirl around the cheesecake layer, then bake for 25-30 minutes
COOL completely, then cut and serve.
Recipe credit to Karly from A Simple Pantry