Description
Shortbread crust topped with dulce de leche, dark chocolate and flaked sea salt.
Ingredients
- FOR THE CRUST:
- 1 stick Unsalted Butter, Softened
- ¼ cups Powdered Sugar
- ½ teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- ¼ teaspoons Salt
- FOR THE TOP LAYER:
- 1 cup Store Brought Or Home-made Dulce De Leche
- 5-⅓ ounces, weight Dark Chocolate, Cut Into Chunks
- ¼ cups Unsalted Butter
- 2 Tablespoons Flaked Sea Salt
Preparation
Grease an 8×8 inch pan. Line pan with parchment paper with a few inches overhang off the sides.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Sift in flour and salt. Reduce the speed to low and beat in the flour mixture until just incorporated.
Pat the mixture into the bottom of the prepared pan to form a crust. Poke holes into crust using a small fork. Place pan in freezer for 30 minutes to chill.
Preheat oven to 350ºF. Bake shortbread crust for 18–20 minutes. Let cool completely.
Spoon the dulce de leche over the cooled shortbread crust. Smooth the top with an offset spatula. Place pan in fridge to set for 15 minutes.
Melt chocolate and butter in microwave gradually, in 10-second intervals and stirring in between, until very smooth. Pour chocolate over the set dulce le leche and smooth with a spatula. Place pan back in fridge for 15 minutes to set the chocolate.
Lift up with edges of parchment paper to remove the whole cookie from pan. Cut into squares. Sprinkle sea salt on top and serve.
