Dulce de Leche Chocolate Bars

Oh, these are so good. Reminiscent of the caramel chocolate bars, these lovelies have a shortbread crust, caramel layer, chocolate layer, and then an added white chocolate decorative layer. You can get as fancy as you want with the top - I just did a simple swirl but you more creative types could make something more beautiful. But regardless of the fanciness factor of the topping, these are absolutely delicious and would be an impressive addition to any cookie tray.

The first step is to prep your pan. Line a 9x13 pan with parchment paper, using a little more paper than the length of the pan to create "handles."



Then make the shortbread layer. In a mixing bowl, beat together butter and powdered sugar until light and fluffy.



Beat in vanilla, salt and flour



until well combined. Press along bottom and 1/2 inch up the sides of the paper-lined pan.



Bake for 12 to 18 minutes, just until golden brown around the edges. Remove to a wire rack and cool completely.

Now, make the caramel layer (I guess I should say dulce de leche!). Combine the butter, brown sugar,



salt and sweetened condensed milk,



and bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, unil thickened and a deep caramel color.



Pour over crust and spread evenly.



Refrigerate until completely cool, about 1 hour. For the chocolate layer, melt the semisweet chocolate, and then let cool slightly. Dollop over the dulce de leche



then spread evenly over the filling with a spatula.



Return to the fridge (I know it's hard to wait!) and cool until set, about 1 hour.

For the topping, melt the white chocolate and divide into three parts. Tint one part green,



one part red and leave one part white. Dollop these three over semisweet layer (you'll see I only used two colors - slight red tint fail...)



and use a toothpick to gently swirl colors.



Refrigerate for another hour or so to set the topping. Remove the bars using the parchment handles and then cut into bars. Store any leftovers in the fridge.

One year ago: Oatmeal Spice Drop Cookies
Two years ago: Sara's Chili

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Dulce de Leche Chocolate Bars

Crust:
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups flour
3/4 tsp. salt

Filling:
7 Tbsp. butter
1/3 cup brown sugar
2 cans (14 oz each) sweetened condensed milk
pinch salt
10 oz. semisweet chocolate, chopped

Decoration:
6 oz. white chocolate, melted
red and green food coloring

Line a 9x13 inch pan with parchment paper, letting the paper hang over the sides to form "handles."

In a mixing bowl, beat together butter and powdered sugar on medium speed until light, about 2 minutes. Beat in vanilla, then flour and salt until combined well. Press along bottom and 1/2 inch up sides of prepared pan. Bake at 350 for 12 to 18 minutes, just until golden brown around the edges. Transfer to a wire rack and cool completely.

Meanwhile, in a medium saucepan, combine butter, brown sugar, milk and salt. Bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, until thickened and a deep caramel color, about 15 minutes. Pour over crust and spread evenly. Refrigerate until completely cool, about 1 hour.

Melt semisweet chocolate, and let cool slightly. Using a spatula, evenly spread over filling. Refrigerate until set, about 1 hour.

Melt white chocolate and divide into three parts. Tint one part green, one part red and leave one part white. Dollop these three over semisweet layer and use a toothpick to gently swirl colors. Refrigerate again for about an hour to set. Remove the bars using the parchment handles and cut into bars. Makes 48 bars.