If you've been a fan of YumSugar for a while, you'll know that I have a thing for dulce de leche, the thick, milky caramel from South America. From layered cakes to ice cream sandwiches, I'm always looking for new ways to highlight my favorite sweet.
For my half birthday, I'll be experimenting with a recipe for chocolate dulce de leche bars.
A crisp shortbread crust balances out the rich mixture of dulce de leche and chocolate. They're portable, making them perfect for a picnic at the Hog Island Oyster Company. To see the recipe, read more.
For shortbread crust: Makes 24 bars Make Ahead: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
For chocolate dulce de leche:
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)
For shortbread crust:
Makes 24 bars
Make Ahead: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.