Instructions
- To Make the dulce de leche:
- POUR the sweetened condensed milk into a saucepan. Set over medium-low heat and stir continuously, until the condensed milk has gone from white to light caramel color, about 30 minutes.
- To make the cookie bars:
- PREHEAT oven to 350°F. Lightly grease and line the bottom of the 9×13-inch baking pan with parchment. I like to cut the parchment and leave extra little flaps on the sides so the bars are easy to pull out of the pan.
- MIX, in a stand-up mixer bowl (or in a large bowl with an electric hand mixer), add the melted butter, brown sugar and white sugar. Beat until combined, about 1 minute. Next, crack in the eggs and vanilla extract; mix until combined. Add the flour, baking powder, baking soda and salt. Beat one last time until you no longer see any speckles of flour.
- POUR the cookie dough into the prepared pan, scraping out as much dough as possible; press the dough, spreading it to the edges with your fingers. Smooth the top as well as you can.
- MIX, in a stand-up mixer bowl (no need to wash it out, that’s why you scraped it out!), add the cream cheese, sugar, egg and salt. Beat until mostly smooth (it might be a tad bit lumpy and that’s ok!), about 2 minutes. Pour on top of the cookie dough and smooth it out with the spatula into an even layer.
- DROP small teaspoons of dulce de leche onto the cheesecake layer, leaving about an inch between the dollops. Using a butter knife, swirl the dulce de leche in loopy strokes until the surface is marbled.
- TRANSFER to the oven to bake for 25 to 30 minutes, or until the surface is only a little jiggly. Allow to cool completely, about an hour, before slicing into rectangles. Top with sprinkles of sea salt.
- Recipe Credit to Adrianna Adarme from A Cozy Kitchen
