Here is one of the lessons I have learned from Weight Watchers – treats should be worth their calories. I used to eat hamburgers all the time, so I was willing to grab a bland, unseasoned patty from whatever fast food restaurant was closest. Now that I am being more health conscious, I only get a hamburger once in a blue moon. And, I am not settling for any old hamburger! It needs to be juicy, perfectly seasoning, and dripping with good toppings.
The same goes for sweets. I used to grab a stale cookie from the teachers lounge table, a snack cakes from the vending machine after lunch, and a big bowl of ice-cream after supper. Now that I rarely get sweets, I am not settling for a stale cookie or a packaged cake! I want to make sure every treat I get is truly a treat!
There was a Mexican food party at work yesterday, so I decided to make a really indulgent treat. I know this is not a traditional Mexican dessert but since dulce de leche is one of my favorite Mexican sweets, I decided these bars would work for the party. They were so amazing! There was not a crumb left to bring home, and everyone raved about the crispy crust, the smooth dulce de leche, and the lightness added by the fluffy topping. I highly recommend it when you next decide to reward your hard work!
Dulce De Leche Bars
36 chocolate sandwich cookies
6 tbsp butter, melted
2 cans sweetened condensed milk
8 oz fat free whipped topping
5 small toffee/chocolate bars
- Poke two holes in the top of each can of sweetened condensed milk. Place cans in a medium pot; fill the pot with water until the cans are 2 cm short of being covered.
- Place the pot over low heat for 2-4 hours, covered. The longer you leave the cans on the stove, the thicker the dulce de leche will become. (I left mine for 4 hours so that the bars would slice more easily.)
- Place chocolate bars in the food processor. Pulse at three-second intervals, just until the chocolate is crushed.
- Place cookies and butter in a food processor. Process for 2-3 minutes, until cookies are completely crumbed and mixture holds together well.
- Press cookie mixture into the bottom of a 9x11 inch cake pan to form crust. Bake at 350 for 10 minutes.
- Spread dulce de leche over your crust. Allow the mixture to cool completely.
- Sprinkle half of the crushed chocolate bars over the dulce de leche. Spread with whipped topping; sprinkle remaining chocolate on top.
- Yields 28, 6 point servings
Here is a picture I took of the top of the dessert after I finished it.
Here is a side view, showing you the layers: