I’m often asked what my favorite thing to bake is and I’m always at a loss!  I never know how to choose –  what I love putting together, what I most enjoy or what my family and friends most enjoy.

If I chose based on the later, these bars would win hands down.  Every.  Time.

Family and friends have loving started calling these ‘Crack’ Bars, because they are that good (we imagine) and that addictive.  They are part candy, part cookie, 100% scrumptious!

The bar’s real name is The Dunbar, and the recipe is from from Butter Baked Goods in Vancouver.

If you’re ever in Vancouver, do stop by Butter Baked Goods, not only do they bake incredible treats, their bakery is gorgeous!  The talent behind this gem, Rosie Daykin, is also an interior designer.  So she’s basically my idol, I wanna be her when I grow up 😉  Not heading to Vancouver anytime soon?  Not to worry they have a gorgeous cookbook, you’ll be drooling over the beautiful photography and mouthwatering treats!

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup dark brown sugar
1 1/4 large-flake rolled oats
3/4 cup dark chocolate chips
1/2 cup pecans, lightly chopped
1/2 cup unsweetened shredded coconut
3/4 cup dulce de leche

Directions

You will need: a 9 x 9 inch pan buttered and lined with parchment paper, small piping bag fitted with a round tip. Preheat the oven to 350 F.

Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium high until light and fluffy. Scrape down the sides of the bowl.

Turn the mixer to low and add the dry ingredients and oats, and mix until well combined.

Divide the dough into two and press half into the prepared pan firmly and evenly. Sprinkle with the chocolate chips, pecans and coconut.  Fill the piping bag with the dulce de leche and pipe it over the chocolate chips, pecans and coconut. Use your hands to break the remaining dough into small chunks and sprinkle over the dulce de leche.

Bake in the preheated oven for 25 minutes or until golden brown.

Remove from the oven and allow the slab to cool in the pan. Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slab from the pan and cut into approximately 2 – x 3 – inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.

The bars will keep in an airtight container for at least 1 week or in the freezer for up to 1 month.