Like a lot of the recipes I post this is based on someone else’s recipe. Theirs used white chocolate, which I am not a fan of. So I switched it up and used dark chocolate instead. They turned out really good and were a big hit at work. Enjoy!

Ingredients

• 1 cup unsalted butter, softened
• 2 cups packed brown sugar
• 2 large eggs @ room temp
• 2 tsp real vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup sugar
• 3 tsp ground cinnamon
• 2 cups dulce de leche
• 12 oz chocolate, chopped (dark or semi-sweet)
• 1/4 cup heavy cream
• 1 tbsp light corn syrup

Directions

Preheat your oven to 350°. Butter (or use cooking spray) a 13″x9″ baking pan.

In a large bowl, or using a stand mixer, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Whisk together the flour, baking powder and salt; gradually beat into the creamed mixture. Spread into the prepared pan.

Mix together the sugar and cinnamon; sprinkle 2 or so tbsp over the batter. Bake or 25-30 minutes or until the edges are golden brown. Allow to cool completely.

Spread the dulce over the cooled cookie crust. In a small pan combine the chocolate, cream, and corn syrup. Melt over low heat until completely melted and smooth. Spread over the dulce. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, for at least 1 hour.

Carefully remove from pan, cut and eat.