Hey All! I hope you had a wonderful long weekend. If it wasn’t “long” enough, don’t worry. Neither was mine. What a cruel joke.
I made dulce de leche this weekend. Then quickly dumped it into this recipe, but was totally tempted to stick a straw in it and drink the whole batch. That stuff could really be dangerous.
I thought I had beaten the system by using it in a recipe. “There. It’s gone. Now I can’t just consume the whole thing in one sitting.” I mused.
But um, the problem with that logic is that I actually just added it to chocolate and shortbread and thuuuuus… amplified the yum factor. So now, I actually just want to eat an entire tray of this:
I hate it when I try and beat myself at my own game and beat myself at my own game.
But life’s not all chocolate and rainbows. I did some very adult stuff this weekend too! Not the porn kind. Get your head out of the gutter. I looked at some potential wedding venues (I swwweeaarrr not to talk about my wedding nonstop for the next year. I won’t. I love you too much for that.). I bought electrical tape! I EVEN went to a mall and put my butt in a few couches in an attempt to find one that I might want to put my butt in fairly permanently. I jogged. I bought dog food. For my dog.
So basically… I deserve another Salted Chocolate Dulce de Leche Bar.
Did you do some adult stuff this weekend too? Tell me about it. Then grab yourself a treat. I suggest this:
Salted Chocolate Dulce de Leche Bars
Adapted from Epicurious.com
Yield: 24 bars in 9×9 pan, 18 bars in 8×8 pan
Active Time: 30 min Total Time: 3 hrs 15 mins
For shortbread crust:
1 stick unsalted butter, softened
1/3 c packed light brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
1 c ap flour
For chocolate dulce de leche:
1 c heavy cream
1 c dulce de leche
4 large egg yolks
5 oz 60%-cacao bittersweet chocolate, finely chopped
1/2 tsp coarse salt, plus more for sprinkling
Preheat the oven to 375°. Line a 9×9 or 8×8 (I used 8×8) pan with parchment paper and set aside.
In a medium sized bowl, combine butter, brown sugar, vanilla and 1/2 tsp salt with a fork. Mash until creamed together. Add flour and keep mashing to form a dough.
Press the dough into the prepared pan. Even out the dough using a spatula and prick all over with a fork. Bake for 15-20 minutes, or until golden brown. Cool the crust for at least 30 minutes. (You can turn the oven off.)
In a medium saucepan, combine the heavy cream and dulce de leche. Stirring frequently over medium heat and taking care to scrape the bottom, bring the mixture to a simmer. Cook until the dulce de leche is dissolved. Remove from heat.
Quickly whisk the egg yolks in a medium bowl until combined. Slowly ladle half the milk and caramel mixture into the eggs, whisking constantly between each addition to temper the eggs. Then, pour the egg mixture from the bowl back into the saucepan.
Return the pan to medium heat and cook until the temperature reaches 170° (to kill bacteria in the eggs).
Remove from the heat and whisk in the chocolate.
Pour the chocolate mixture over the crust and smooth out with a spatula. Sprinkle with a light dusting of salt. Place in the refrigerator to cool for 2 hours. Keep in the refrigerator until ready to serve. Cut into bars using a knife warmed in hot water (dip and dry between every few cuts) and serve.