Pour dulce de leche over the crust, trying to keep the edges mostly bare. Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top. Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.
Add the evaporated milk, heavy cream or whipping cream, vanilla extract and the keto sweetener you prefer (xylitol or allulose) to the pan, and place it over medium-high heat to bring it to a boil. Stir as the mixture gently boils, or vigorously simmers. It will slowly thicken, and reach the condensed milk stage before turning into dulce de leche.
When you add that dollop of dulce de leche, it comes together with familiar flavors or peanut butter and caramel that will make kids happy. But the intensely nutty, not overly sweet peanut butter cookie with the deeply caramelized dulce de leche has just enough sophistication for even the biggest foodies.
Pour dulce de leche over the crust, trying to keep the edges mostly bare. Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.