For those Oreo cookies and “Dulce de Leche” lovers, Nabisco has put in the market a combination of the two: Oreo Dulce de Leche Cookies! (remember we talked about this Hispanic popular dessert/candy flavor a long time ago in an older post?). Not a surprise Nabisco would come with a yummy variant like this.
Packaging wise there isn’t a big difference between the original Oreo box design and this line extension for the Dulce de Leche flavor. Mainly this last one embraces the caramel color overall and uses a typeface commonly used in Latin America for dairy products. I’ll try to find images/examples of these to show you.

It’s time to have a cookie and break the diet. Enjoy!
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Update:
Here is an excerpt of the Dulce de Leche history from Wikipedia

The origins of dulce de leche are unclear, as there are several legends about its creation. The most popular of these involves the 19th century Argentine politician Juan Manuel de Rosas. The story goes that in a winter afternoon at the Rosas house, the maid was making some lechada—a drink made with milk and sugar boiled until it starts to caramelize—and she heard someone knocking at the door. She left the lechada on the stove and went to answer the door; and when she came back, the lechada was burnt and had turned into a brown jam: dulce de leche.. Another less common version of this story says that a servant was heating milk for some soldiers. Since she was angry with her “master” because of ordering her to heat so much milk she added lots of sugar into it so the soldiers wouldn’t be able to drink. She then left the milk heating and when she came back she found that the milk had turned into a brown jam. Her master was about to punish her but a soldier who didn’t want this to happen said it wasn’t a problem and tasted the jam. He discovered it tasted very good and after that dulce de leche started spreading throughout Argentina. Other version set its origins in Europe, possibly as the French confiture de lait: a popular similar legend dating back from the 14th century exists in the region of Normandy, involving a cook from the military troops who had the same culinary accident when making sweetened milk for breakfast. Variations of this legend refer to a cook in Napoleon’s army.

The most popular dulce de leche brands in Argentina are La Serenísima and Sancor. Among the more prestigious are San Ignacio, Chimbote, Poncho Negro, La Salamandra, and Lapataia, which is made in Uruguay. Another outstanding brand in Uruguay is Conaprole.

There are also other Brazilian, Chilean, Dominican, Paraguayan, Venezuelan and Colombian varieties of it, which are solid and can be cut into bars. The Venezuelan variety is made in the city of Coro, in the Northwest of the country, and is sold as either pure dulce de leche or made with chocolate swirled in (dulce de leche con chocolate).

The Mexican cajeta is named after the small wooden boxes it was traditionally packed in. Developed out of a speciality of the town Celaya in the state of Guanajuato, the Mexican version of dulce de leche is made of half goat’s milk and half cow’s milk.

Dulce de leche has become widely known in the United States at large as the result of the 1998 introduction by Häagen-Dazs of a dulce de leche ice cream flavor (though many Hispanic restaurants have served dulce de leche since many years before that.) Its popularity is now only surpassed by Vanilla and Fudge Ripple]

Source: En.Wikipedia

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