Dulce De Leche-Chocolate Bars
Recipe from
Ladies' Home Journal
Melt and color white chocolate to make holiday swirl designs on top of layered bars. These look great on a holiday dessert table.
Servings:
48 bars
Prep Time:
50 mins
Total Time:
3 hrs 10 mins
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Ingredients
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1 cupunsalted butter, softenedsee savings
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1/2 cupconfectioners' sugarsee savings
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1 teaspoonpure vanilla extractsee savings
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2 cupsall-purpose floursee savings
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3/4 teaspoonsaltsee savings
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7 tablespoonsunsalted buttersee savings
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1/3 cuppacked dark brown sugarsee savings
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2 cans (14 ounces each)sweetened condensed milksee savings
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Pinch saltsee savings
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10 ouncessemisweet chocolate, choppedsee savings
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4 ounceswhite chocolate, meltedsee savings
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Red and green food coloringsee savings
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Red and green mini M&M candiessee savings
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Red and green fruit leathersee savings
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Directions
1.
Make crust: Heat oven to 350F; place rack in center. Line a 13-by-9-inch baking pan with parchment paper, allowing paper to extend on two sides.
2.
In a mixer bowl, beat together butter and confectioners' sugar on medium speed until light, about 2 minutes. Beat in extract, then flour and salt until combined well. Press along bottom and 1/2 inch up sides of prepared pan. Bake until just golden brown around edges, 12 to 18 minutes. Transfer pan to a wire rack and let cool completely.
3.
Make filling: Meanwhile, in a medium saucepan, combine butter, brown sugar, milk and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, until thickened and a deep caramel color, about 15 minutes. Pour over crust and spread evenly; refrigerate until completely cool, about 1 hour.
4.
Melt semisweet chocolate; let cool slightly. Using a spatula, evenly spread over filling (for swirled top, see below). Refrigerate until set, about 1 hour. Using a knife, score chocolate layer into 1-1/2-inch squares.
5.
For swirled top: Divide white chocolate into three parts. Tint one part red and one part green. Leave remaining part white. Dollop red, green and white chocolates over semisweet layer. Using a toothpick, gently swirl together colors.
6.
For decoration: Using white chocolate, adhere candies to squares, making holly or wreaths. Using a small, clean paintbrush, make a snowman out of white chocolate; decorate with candy. Let stand until set, about 20 minutes.
7.
Run a sharp knife under hot water; dry. Following score marks, cut into squares. Wipe knife after each cut (run under hot water and dry as needed). (Can be made ahead. Store in an airtight container in the refrigerator up to 1 week.)
Nutrition information
Per serving: Calories 160, Total Fat 9 g, Saturated Fat 5.5 g, Cholesterol 20 mg, Sodium 63 mg, Carbohydrate 19 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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