Chocolate Dulce de Leche Bars

Chocolate Dulce de Leche Bars takes approximately 45 minutes from beginning to end. One serving contains 143 calories, 2g of protein, and 11g of fat. For 37 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. It works well as a hor d'oeuvre. 123 people were impressed by this recipe. Head to the store and pick up bittersweet chocolate, vanillan extract, light brown sugar, and a few other things to make it today. It is brought to you by Nutmeg Nanny. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, take a look at these similar recipes: Chocolate Dulce de Leche Bars, Milk Chocolate Dulce de Leche Bars, and Chocolate Oat Dulce De Leche Bars.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Make shortbread crust: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.Blend together 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 fork.Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.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.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. The texture will remind you of pudding. Remove from heat and whisk in chocolate until melted.Make bars: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) into 24 bars. Chill until ready to serve.

 

Step by step:

1. Make shortbread crust: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.Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.

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

3. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.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.

4. 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. The texture will remind you of pudding.

Remove from heat and whisk in chocolate until melted.Make bars

1. 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.

2. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Nutrition Information:

covered percent of daily need