3/4 cups sugar
1 large egg
1 tablespoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup dulce de leche
Preheat oven to 350°F. Line a 9×9” pan with foil and spray with nonstick cooking spray. Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined. Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan. Spread dulce de leche over the top, then sprinkle the remaining dough over the bars. Bake for 22-25 minutes, or until the top looks done and is golden around the edges. It will still be someone jiggly in the center. Cool completely before cutting. It’s easier to cut when it’s chilled. Store in an airtight container for up to 3 days or freeze for up to 1 month.