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BARS - Chocolate Dulce de Leche Bars :]>
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Gourmet | July 2008 by Shelley Wiseman dessert Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts. Yield: Makes 24 bars For shortbread crust: | |
1 stick | unsalted butter, softened |
1/3 cup | packed light brown sugar |
1/2 teaspoon | pure vanilla extract |
1/2 teaspoon | salt |
1 cup | all-purpose flour |
For chocolate dulce de leche: | |
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) (I used 10 pieces of Dove chocolate pieces)
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. 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.
Cooks' note:
Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.
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