• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

by Marnely Murray

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / Desserts / Dulce de Leche Shortbread Bars

Desserts

Dulce de Leche Shortbread Bars

Take one bite of these Dulce de Leche Shortbread Bars and your life will be complete! 

Dulce de Leche Shortbread Bars 01

Once the cooler temperatures arrive, I’m in the kitchen at home for longer and longer amounts of time. Baking and cooking, but mostly baking. Maybe the oven warms me up even more, but really it’s the results I get when I bake, like these Dulce de Leche Shortbread Bars from the new Quick Shop & Prep 5 Ingredient Baking cookbook by my friend Jennifer McHenry. Jennifer blogs over at Bake or Break and has created a book that you’ll love throughout the holidays and the entire year!

She teaches you how to prepare the perfect pantry to get ready to make with just a few key ingredients – I urge you to make these Dulce de Leche Shortbread Bars as soon as possible! Quick tip: I didn’t follow instructions all the way and let these sit overnight instead of two hours. The chocolate gets very had if you do, so follow the instructions Jennifer writes and you’ll be just fine! These are incredibly simple to make and taste like you spent all day on them – perfect for the holidays!

CoverS

Save Print
Dulce de Leche Shortbread Bars
Author: Jennifer McHenry (Bake or Break blog)
Recipe type: Dessert
Serves: 24 bars
 
"Just start by baking a simple shortbread crust, top that with rich dulce de leche and chocolate, and you’re done. With a short baking time and a couple of quick refrigerator stints, you’ll love how quickly and easily these bars come together."
Ingredients
  • 1 cup (226 g) unsalted butter, softened
  • ¾ cup (150 g) firmly packed light brown sugar
  • 1 tsp (5 ml) vanilla extract
  • 2¼ cups (270 g) unbleached all-purpose flour
  • ½ tsp salt
  • 1 (13.4-oz [380-g]) can dulce de leche (see page 99)
  • 9 oz (255 g) semisweet chocolate, roughly chopped
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (23 x 33 x 5-cm) baking pan. Line the pan with parchment paper so that about 2 inches (5 cm) of paper hangs over the short ends of the pan.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until thoroughly combined.
  3. Reduce the mixer speed to low. Gradually add the flour and salt, mixing just until combined.
  4. Press the mixture firmly and evenly into the prepared pan. Bake for 20 to 25 minutes, or until the crust is golden brown. Set the pan on a wire rack, and allow the crust to cool to room temperature.
  5. Spread the dulce de leche evenly over the cooled crust. Refrigerate for 20 minutes, or until set.
  6. Place the chocolate in a microwave-safe bowl. Heat in a microwave at 50% power in 30-second increments until the chocolate melts when stirred. Stir until smooth. Allow to cool for 5 minutes. Then spread the melted chocolate evenly on top of the dulce de leche layer. Refrigerate for 20 minutes, or until set.
  7. Use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into the bars.
3.4.3177

Dulce de Leche Shortbread Bars 02

Related Posts


2 Comments

« Discovering Indian Cuisine in Nashville, TN
Classic Eggs Benedict »

Comments

  1. Jennifer | Bake or Break says

    December 8, 2015 at 1:32 pm

    Thank you so much for sharing a recipe from my book, Marnely! I’m so glad you liked them. They were an instant favorite around here!

    Reply
  2. Nancy D. Brown says

    December 4, 2015 at 7:46 pm

    OMG these look so good!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Get free recipes sent to your email, CLICK HERE.

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • TikTok

Popular Posts

Recipes by Date

Recent Comments

  • Sabrina on Creamy Lemon Salmon Pasta
  • Techsushil on Jam Mocktails: Delicious Fruity Fun!
  • Moira on Pumpkin Spiced Cottage Cheesecake
  • Brittanee on Seared Scallops and Lemon Parmesan Risotto
  • Laura Morask on Beyond Meat Bolognese

Almond Apricot Biscotti

Hazelnut Molten Lava Cakes

Hazelnut Molten Lava Cakes

Walnut Chocolate Chunk Banana Bread

Hibiscus Blueberry & Macadamia Semifreddo

Red Wine Brownies

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in