2 1/4 c crushed graham crackers
2 T sugar
1/4 t cinnamon
10 T butter, melted
In a bowl combine crust ingredients together. Press evenly into the bottom of a greased 9×13 inch baking pan. Bake crust in a preheated 350 degree oven for 10 minutes, until golden brown. Cool on a rack, prepare the filling–
3 8-ounce packages cream cheese, room temp
1 c sugar
3 eggs
1/2 c dulce de leche
2 t vanilla extract
In a bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at time, beating each one until it’s incorporated before adding the next one. Add dulce de leche and vanilla extract and beat until fully incorporated. Spread batter evenly over crust. Bake for 35 minutes, until center is just set and edges are puffy and slightly cracked and golden. Place on a wire rack and COOL COMPLETELY before topping with caramel.
2/3 c dulce de leche
2-3 T heavy whipping cream
2-3 T caramel sauce
In a microwaveable bowl combine dulce de leche and cream. Microwave for 10 seconds at a time, stirring between each interval, until cream is well combined with the dulce de leche. Add caramel sauce and stir until well combined. Topping should be pourable, but not runny.
Spread caramel topping evenly over the bars. Place in refrigerator for a few hours for caramel to set. Cut into squares and top with fleur de sel just before serving.
