Dana Treat – Treat Yourself

Cooking for a Friend

Posted June 24, 2008

Chocolate Dulce de Leche Bars
24 bars

Adaped from Gourmet Magazine

The original recipe says to mix together the crust with a fork. I chose to use my mixer. The recipe also says it makes 24 bars, but I chose to cut them larger and ended up with 16. They are rich, so you may want to cut them smaller. Dulce de Leche is made by heating sweetened milk and has a wonderful intense milky-caramel flavor. You can find it at Whole Foods (and other places, I’m sure) and it is worth the $10 investment!

For shortbread crust
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 tsp. pure vanilla extract
1/2 tsp. salt
1 cup flour

For chocolate dulce de leche
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 oz. 60%-cacao bittersweet chocolate, finely chopped

For the crust: Preheat oven to 375 degrees with rack in middle. Butter a shallow 9 inch square baking pan. Line bottom and two sides with parchment paper, leaving an overhang. Butter parchement.

Using a stand mixer, blend together butter, brown sugar, vanilla, and salt. Sift in flour and mix on low until the dough comes together. Using floured fingers, gently press the dough in to the prepared pan.

Bake until golden, 15-20 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 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 degrees 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) in to 16 or 24 bars. Chill until ready to serve. Can be chilled in a airtight container up to 1 day.

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