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–+ servings

Poppy Seed Bars

Poppy seed bars dipped in a dulce de leche coated with crushed crackers and wafers. 
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 35 servings
Author: Valentina

Ingredients

cake-

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup oil
  • 1 cup sour cream
  • 3 Tbsp poppy seeds
  • 1 tsp baking soda
  • ½ tsp vinegar
  • 1 1/3 cups all-purpose flour, measured then sifted

coating-

  • 14 oz cooked condensed milk
  • 8 oz unsalted butter, room temp

crumbs-

  • 1 pkg graham cracker, 9 crakers
  • 4 vanilla wafers, optional
  • 4 chocolate wafers, optional
  • 4 strawberry wafers, optional
US Customary - Metric

Instructions

  • Preheat oven to 355°F. Line a baking sheet with parchment paper.
  • In a bowl, beat the eggs and sugar. Add in oil, sour cream, poppy seeds, baking soda, and vinegar. Give a quick mix and sifted flour. Lightly fold in the flour until well incorporated.
  • Add mixture into the prepared baking sheet and bake for 18-20 minutes. Once baked add to a cooling rack and cool completely.
  • Combine together cooked condensed milk and softened butter. Set aside.
  • With a hand blender, crush the graham crackers and wafers. Combine in a bowl, set aside.
  • Cut the poppy seed cake into either bars or strips. All equal sizes.
  • Coat the poppy seed bars into the dulce de leche cream. (Do not overcoat the bars or you will not have enough cream.)
  • Then dip into the crumbs. Keep covered for softness.
  • Enjoy.