Chocolate Dulce De Leche Bars
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
53
Sourness
41
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 tsp
Pure Vanilla Extract1 tsp
Salt1 cup
All-Purpose Flour1 cup
Heavy Cream1 cup
Leche (dulce de)4 large
Egg YolkDirections:
1
Make shortbread crust: Preheat oven to 375°F with rack in middle
2
Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep)
3
Line bottom and 2 sides with parchment paper, leaving an overhang
4
Butter parchment
5
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork
6
Sift in flour and blend with fork until a soft dough forms
7
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork
8
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes
9
Preheat oven to 375°F with rack in middle
10
Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep)
11
Line bottom and 2 sides with parchment paper, leaving an overhang
12
Butter parchment
13
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork
14
Sift in flour and blend with fork until a soft dough forms
15
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork
16
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes
17
Make chocolate dulce de leche: 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
18
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture
19
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
20
Remove from heat and whisk in chocolate until melted
21
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
22
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture
23
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
24
Remove from heat and whisk in chocolate until melted
25
Make bars: Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours
26
Run a small knife around edges to loosen, then transfer to a cutting board using parchment
27
Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars
28
Chill until ready to serve
29
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours
30
Run a small knife around edges to loosen, then transfer to a cutting board using parchment
31
Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars
32
Chill until ready to serve