CHOCOLATE DULCE DE LECHE BARS
Provided by Shelley Wiseman
Categories Chocolate Dairy Dessert Bake Picnic Kid-Friendly Oscars Back to School Birthday Poker/Game Night Shower Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 11
Steps:
- Make shortbread crust:
- 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.
- 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.
- Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
- Bake until golden, 15 to 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 a 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°F 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) into 24 bars. Chill until ready to serve.
DULCE DE LECHE BAT COOKIES
These creature-of-the-night creations sandwich a rich dulche de leche filling between chocolate cookies. You will need an aspic cutter to form the bat shapes.
Yield makes 1 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
- On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
- Preheat oven to 375°F. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie. Cookies can be stored in an airtight container between layers of parchment at room temperature up to 3 days.
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