Dulce de Leche Shortbread Bars
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."
  • 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
  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.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2015/12/dulce-de-leche-shortbread-bars.html