Directions: Dulce de Leche Caramel Bars

• Preheat your oven to 350°F (175°C). Lightly grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
• Using an electric mixer, beat the softened butter and packed light brown sugar together on medium speed until the mixture becomes light, fluffy, and pale – about 3 to 5 minutes. This step is essential for a tender crumb.
• One at a time, add the eggs, beating well after each addition. Stir in the vanilla extract until combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the bars tender.
• Spread half of the batter evenly into the prepared pan. Dollop spoonfuls of the dulce de leche over the layer, gently spreading it with the back of a spoon or offset spatula. Sprinkle the halved Rolo candies evenly over the dulce de leche layer.
• Drop the remaining batter by spoonfuls over the candy layer, gently spreading to cover as much as possible without disturbing the candy layer too much. The Rolo candies will melt into gooey caramel pockets as it bakes.
• Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Cool the bars completely in the pan on a wire rack before cutting into squares.