My grandma absolutely loves shortbread cookies. I mean, she always has a little tin of shortbread cookies stored away in her room, not to mention all the kinds she keeps in the kitchen. She is always snacking on them and eats them with ice cream, chocolate, or anything else. Well, one day, she decided to combine her love of shortbread cookies with another one of her favorites: dulce de leche.
Oh my goodness, they were absolutely delicious and I could not get enough! Check out what our friends over at Redefined Mom had to say about these:
“This Dulce de Leche Shortbread Cookie Bar Recipe is a grown-up cookie bar. Its like the Tollhouse Cookie Bar grew up, went to college, worked in corporate America, took a trip to Italy and came back to develop a start-up. It’s an adult cookie bar.”
Yep, and it is absolutely amazing!
Ingredients
2 cups, plus one tablespoon Gold Medal all-purpose flour
1.5 sticks of Land O’ Lakes unsalted butter (12 tablespoons), diced
1/3 cup Domino powdered sugar
1 tablespoon pure vanilla extract, separated
1/2 teaspoon kosher salt
1 cup dulce de leche – I use the Trader Joe’s brand
1/4 cup Land O’ Lakes heavy cream
2 large egg yolks
3/4 cup semisweet Hershey’s chocolate chips
3/4 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees.
- Line a 9″ square baking pan with aluminum foil (leaving a 2″ overhang on two sides for easy lifting) and coat foil with cooking spray. Set aside.
- Pulse 2 cups of flour, butter, powdered sugar, 1 teaspoon of vanilla, and salt in a food processor until the mixture starts clumping together, around 1 minute.
- Press flour mixture firmly and evenly into the bottom of the prepared pan.
- Bake until firm and brown, around 25 minutes. Transfer pan to a wire rack and let cool for five minutes.
- While the flour mixture is baking, combine the dulce de leche, heavy cream, egg yolks, remaining tablespoon of flour and 2 teaspoons of vanilla in a medium bowl and whisk until smooth. Pour mixture over crust and sprinkle with chocolate chips and pecans.
- Return to oven and bake until set around the edges, but slightly jiggly in the center, around 25 minutes.
- Transfer pan to a wire rack and let cool completely.
- Lift out of the pan using the overhanging foil. Remove the foil and cut into pieces.
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Quick Tip: Store in an airtight container
Thanks again to Redefined Mom for this amazing recipe.