Dulce de Leche Bars

Serve these chocolate-carmel-cream bar-cookies for Cinco de Mayo.

Yield: 1 serving ( Serving Size: servings )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • For shortbread crust:
  • 1 stick unsalted butter, cut into chunks
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • For chocolate dulce de leche:
  • 1 cup heavy cream
  • 1 can dulce de leche (13 oz)
  • 4 large egg yolks
  • 4 ounces semisweet chocolate, finely chopped (preferably in a food processor)
  • 1/4 tsp. salt

Preparation

  1. Make shortbread crust:
  2. Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

  3. Combine brown sugar, flour, and salt in a food processor and process until blended. Add butter and blend until it is incorporated. Add vanilla and up to 1 tablespoon ice water and process until a soft dough forms.

  4. Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.

  5. Bake until golden, about 20 minutes, then cool completely in pan on a rack, about 30 minutes.

  6. Make chocolate dulce de leche:
  7. Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.

  8. Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in salt and chocolate until melted.

  9. Make bars:
  10. Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, at least 2 hours.

  11. Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 64 bars. Chill until ready to serve.
May 2012

This recipe is a personal recipe added by Margareta and has not been tested or endorsed by MyRecipes.

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