Carolina's Turrón de Quaker

In a saucepan or double boiler glass bowl over low heat, melt butter, milk, & chocolate chips.

Add the dulce de leche and mix well.

Then add the cocoa powder, sugar, & oats.

Let cook about 3-4 mins, stirring constantly to prevent any sticking.

Line the 8×8 baking pan with parchment paper, and use chip clips to hold it in place until you’ve got the first layer in to hold it down. (Tip-Using a 8×8 square pan with no handles on the sides can help this go much smoother! For example, I recommend a 8×8 Air Fryer baking pan instead of a glass Pyrex)

Layer crackers first, and then a thin layer of chocolate mixture (leaving enough for the top layer) This should be enough to make 3 layers.

Refrigerate for at least 1 hour until chilled enough to cut squares that stay intact.

The parchment should allow you to pop the whole dessert out at once onto a cutting surface.

Cut into squares and place on a serving dish to serve immediately, OR you can refrigerate these overnight and serve chilled. This allows the cookie to set a bit more and makes the cracker a bit crunchier.

Drizzle with extra dulce de leche or caramel sauce if desired.