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.
Recipe information
Total Time
3 1/4 hr
Yield
Makes 24 bars
Ingredients
For shortbread crust:
1
1
1
1
1
For chocolate dulce de leche:
1
1
4
5
Need to make a substitution?
Preparation
Make shortbread crust:
Step 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.
Step 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.
Step 3
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
Step 4
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
Make chocolate dulce de leche:
Step 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.
Step 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.
Make bars:
Step 7
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Step 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.