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.
Chocolate Caramel Shortbread Bars
3 cubes softened butter (not margarine) ½ cup sugar 1½ 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
Place butter in a large bowl and beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1½ teaspoons vanilla; beat until combined, scraping sides of bowl occasionally. Add the flour – beating with the mixer as long as possible and finish mixing with a heavy wooden spoon. Cover and chill for 30 to 60 minutes or until dough is easy to handle. Preheat oven to 350º F. Line a 13” x 9”x 2” pan with foil – wrap the foil over edges of pan. Press dough evenly into bottom of the foil-lined baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack. Spread Dulce de Leche evenly across the top of the cooled crust. Place the whipping cream, 6 tablespoons butter, and the corn syrup in a medium sauce pan. Bring to a boil over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to mixture in the saucepan – DO NOT STIR. Let stand 5 minutes, then, stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate mixture evenly over the Dulce de Leche layer. Cover and chill 1 to 2 hours or until chocolate layer is completely set. Use the foil to lift uncut bars out of pan. Cut into 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.
Recipe and Photo:
Mama’s Legacy Cookbook / CC BY-SA