Instructions

• Preheat the oven to 350°F (175°C). Line an 11 x 7-inch baking pan with parchment paper, leaving an overhang for easy removal, and set the pan aside.
• In a food processor combine the all-purpose flour, rolled oats, brown sugar, a pinch of salt, and the diced cold butter. Pulse until the mixture forms a coarse dough that holds together when pressed.
• Remove 1/2 cup of the dough mixture. Shape that reserved portion into a flat oval disc, wrap it in plastic wrap, and place it in the freezer until firm.
• Press the remaining dough evenly and firmly into the bottom of the prepared baking pan to form the crust.
• Bake the crust in the preheated oven for 20 minutes.
• While the crust bakes, open the can of dulce de leche and transfer it to a small saucepan. Warm it gently over low heat, stirring constantly, until smooth and pourable; do not boil.
• With the oven still on, remove the pan from the oven and immediately pour the warm dulce de leche evenly over the hot crust.
• Grate the frozen reserved dough over the dulce de leche to create an even topping. If the reserved dough is not hard enough to grate, crumble it with your fingers and distribute evenly.
• Return the pan to the oven and bake for an additional 30 minutes, or until the top is golden brown and the edges are bubbly.
• Remove the pan from the oven and allow the bars to cool completely in the pan before lifting them out on the parchment and cutting into bars.