You can make your own dulce de leche, but it’s easier to buy it ready made. Many companies now offer it. If you can’t find any, go on line. For these cookies you’ll need the thick spreadable type of dulce de leche so avoid anything that says ‘sauce’. If however, what you buy does turn out to be too runny to spread, it’s an easy fix. Empty the can or jar into a small sauce pot and gently cook it down to a spreadable consistency over a low flame, stirring frequently as it thickens. Or for a more chocolatey fix, melt 1/3 cup of bittersweet baking chocolate and add to 2/3 cup of the runny dulce de leche to it. Let it cool and spread over the cookies as per recipe.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.