Chocolate Dulce de Leche Bars
Decadent chocolate bars featuring a buttery shortbread base topped with a rich dulce de leche and dark chocolate ganache. Perfect for special occasions or an indulgent dessert.
Ingredients
- •1 stick unsalted butter, softened
- •⅓ cup packed light brown sugar
- •½ teaspoon pure vanilla extract
- •½ teaspoon salt
- •1 cup all-purpose flour
- •1 cup heavy cream
- •1 cup dulce de leche
- •4 large egg yolks
- •5 ounces 60%-cacao bittersweet chocolate
- •finely chopped (preferably in a food processor)
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
5 min
- 3.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
5 min
- 4.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
50 min
- 5.
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.
10 min
- 6.
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 chocolate until melted.
15 min
- 7.
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
120 min
- 8.
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.
15 min