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Chocolate Caramel Shortbread Bars – Recipe of the Day

 Make Ahead Dessert for the Holidays

This is a wonderful dessert that blends smooth chocolate, rich Dulce de Leche and sweet shortbread in one perfect taste. It can be prepared ahead, frozen, and served when you need it – to the delight of family and friends. 

INGREDIENTS

  • 3 cubes softened butter (not margarine)
  • ½ cup sugar
  • teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 can (13.4 oz) Dulce de Leche (or make your own)
  • ¾ cup whipping cream
  • 6 tablespoons  butter (not margarine)
  • 3 tablespoons light corn syrup
  • 12 ounces semisweet chocolate chips
  • ¾ teaspoon vanilla

DIRECTIONS

  1. Place butter in a large bowl and beat with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugar and 1½ teaspoons vanilla; beat until combined, scraping sides of bowl occasionally.
  3. Add the flour – beating with the mixer as long as possible and finish mixing with a heavy wooden spoon.
  4. Cover and chill for 30 to 60 minutes or until dough is easy to handle.

READY TO BAKE

  1. Preheat oven to 350º F.
  2. Line a 13” x 9”x 2” pan with foil – wrap the foil over edges of pan.
  3. Press dough evenly into bottom of the foil-lined baking pan.
  4. Bake for 20 to 25 minutes or until top is lightly browned.
  5. Cool in pan on a wire rack.
  6. Spread Dulce de Leche evenly across the top of the cooled crust.
  7. Place the whipping cream, 6 tablespoons butter, and the corn syrup in a medium sauce pan.
  8. Bring to a boil over medium heat, stirring to dissolve syrup.
  9. Remove from heat.
  10. Add chocolate and vanilla to mixture in the saucepan – DO NOT STIR.
  11. Let stand 5 minutes, then, stir until smooth.
  12. Let stand 10 minutes at room temperature to cool slightly.
  13. Slowly pour chocolate mixture evenly over the Dulce de Leche layer.
  14. Cover and chill 1 to 2 hours or until chocolate layer is completely set.
  15. Use the foil to lift uncut bars out of pan.
  16. Cut into bars.

Yield: 48 bars

TO STORE: Layer bars between sheets of waxed paper in an airtight container and cover. The bars can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. 



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