Five Times The Sweetness

Cinco de Mayo is here! Bring on the fiestas! It should be no surprise that our main focus for all celebrations are the sweet treats. And because it’s a holiday we have given ourselves permission to cheat. Sure, we’ll have tacos topped with guacamole and salsa, but dessert first! We are adding a new treat to our list of favorites to enjoy this May 5th, Dolce de Leche Oatmeal Bars. They will be the perfect beginning and ending to our feast. Ole!

Dolche de Leche Oatmeal Bars


2 cups brown sugar

1 cup butter 

2 large eggs

⅓ cup  almond milk

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 & ½ cups all-purpose flour

3 cups old-fashioned oats

2 {14 oz.} cans Dulce de Leche

1 cup chocolate chips

1 cup Heath Bits


Preheat oven to 350ºF and grease a 9×13 inch baking pan.

Cream the sugar and butter together until light and fluffy.

Add the eggs, one at a time, and mix thoroughly. Scrape down sides as needed.

Mix in almond milk and vanilla.

In a medium bowl, combine salt, baking soda, flour, and oats.

Add the dry mixture to the wet mixture, ½ cup at a time.

Press ⅔ of the cookie dough into the prepared pan.

Transfer the Dulce de Leche to a medium, microwave-safe bowl and microwave on high for 60 seconds, stirring every 15 seconds.

Spread the Dulce de Leche over the cookie dough in the pan. Sprinkle chocolate chips and Heath on top of the Dulche de Leche. Top with spoonfuls of the remaining cookie dough. 

Bake for 25 minutes, checking at about the 20 minute mark. If it’s getting to browned by then, place some aluminum foil over the top of it.

Let cool completely before serving. 

*recipe inspired by High Heels and Grills

Dulce Tratar (Spanish for sweet treat)

This Saturday we are celebrating Cinco de Mayo a few days early. We’ve come up with a menu so that everyone gets to enjoy their favorite Mexican style foods: tacos, guacamole, homemade chunky salsa, and queso dip. You know we had to throw in a special dessert to finish off a fabulous meal. Enter…congo bars! Sugary, sweet, warm goodness. What’s better than that? No mucho (not much), we say!

congo bars

Congo Bars (The Sister Sweetly Way)

Preheat oven to 350 F

Grease a 9″x13″ baking pan.
2 cups flour
2 t. baking powder
1/4 t. salt
1 1/2 sticks butter
2 t. vanilla
1 3/4 cups packed dark brown sugar
3 eggs, large
1 cup semi-sweet chocolate chips
1 cup Heath bits
1 cup dark chocolate M&Ms
Sift the flour, salt, and baking powder and set aside.
Combine the melted butter and brown sugar in a mixer bowl and mix well.
Add the eggs, one at a time, to the butter/sugar mixture, mixing well after each egg.
Add the vanilla.
Mix in the flour, salt and baking powder and mix.
Using a spatula, stir in the chocolate chips, Heath bits, and M&Ms until incorporated. Spread in pan.
Bake for about 25 minutes – touch the top of the congo bars gently – they should be golden and firm to the touch in the middle.
Let cool on a baking rack before cutting into squares.

*Recipe adapted from She’s in the Kitchen