Author Notes
Shortbread crust topped with dulce de leche, dark chocolate and flaked sea salt —Oh Sweet Day!
Ingredients
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1/2 cup
unsalted butter, softened
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1/4 cup
powdered sugar
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1/2 teaspoon
vanilla extract
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1 cup
all purpose flour
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1/4 teaspoon
salt
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1 cup
store brought or home-made dulce de leche
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150 grams
dark chocolate, cut into chunks
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1/4 cup
unsalted butter
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2 tablespoons
flaked sea salt
Directions
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Grease an 8×8 inch pan. Line pan with parchment paper with a few inches overhang off the sides.
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Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
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Sift in flour and salt. Reduce the speed to low and beat in the flour mixture until just incorporated.
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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.
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Preheat oven to 350F. Bake the shortbread crust for 18 to 20 minutes. Let cool completely.
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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.
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Melt chocolate and butter in microwave gradually, 10 second intervals and stirring in-between until very smooth.
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Pour chocolate over the set dulce le leche and smooth with a spatula.
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Place pan back in fridge for 15 minutes to set the chocolate.
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Lift up with edges of parchment paper to remove the whole cookie from pan. Cut into squares. Sprinkles sea salt on top and serve.
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