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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour
1 cup heavy whipping cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60% cacao bittersweet chocolate, finely chopped (preferably in a food processor)
Preheat oven to 375 degrees. Butter a shallow 8-by-8 square baking pan (1 to 1 1/2 inches deep). Line bottom and sides with parchment paper, leaving an overhang of paper. Butter parchment.
Blend butter, brown sugar, vanilla and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with a fork.
Bake in preheated oven until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
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.
In a bowl, whisk together yolks, 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 degrees on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
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). Chill until ready to serve.
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CHOCOLATE DULCE DE LECHE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour
1 cup heavy whipping cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60% cacao bittersweet chocolate, finely chopped (preferably in a food processor)
Preheat oven to 375 degrees. Butter a shallow 8-by-8 square baking pan (1 to 1 1/2 inches deep). Line bottom and sides with parchment paper, leaving an overhang of paper. Butter parchment.
Blend butter, brown sugar, vanilla and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with a fork.
Bake in preheated oven until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
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.
In a bowl, whisk together yolks, 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 degrees on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
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). Chill until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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