Dulce De Leche Shortbread Squares

A luscious layer of dulce de leche between a crumby bed of shortbread and snappy dark chocolate! This is not only a quick and easy recipe but also tremendously delicious!

Serving:

9 squares

Ingredients:

For the shortbread:

170g all-purpose flour

113g unsalted cold cubed butter

63g granulated sugar

1/2 tsp salt

For the filling:

200ml dulce de leche

For the topping:

100g dark chocolate

pinch of flaky salt

Tools:

hand mixer

6x2 inches square pan or 8x8 standard brownie pan ** see note below

Notes:

1. If you prefer your squares to have a ratio of 3:2:1 shortbread, dulce de leche to chocolate then use a 6x2inch square pan.

2. If you prefer your squares to have a ratio of 1:1:1 then use a standard 8x8inch brownie pan.

Instructions:

1. Preheat your oven to 350F.

2. Line your baking pan with parchment paper, with excess parchment hanging over the walls. You want all four walls to be lined, then set aside. This will aid in removing the shortbread from the baking pan later.

3. In a large mixing bowl add the cold cubed butter and beat with a hand mixer until the butter is broken up and slightly fluffy.

4. Now add the granulated sugar, and combine completely until the mixture is pale and fluffy. This may take a few minutes since the butter is cold, however, that is okay because we want to aerate the butter and sugar mixture.

5. Once, the butter and sugar are combined add the flour and salt. Using a spatula combine the ingredients until fully incorporated.

6. Now spoon the shortbread into the baking pan and push down with the back of a spatula to create a smooth and even layer.

7. Now bake the shortbread at 350F for 35mins, or until the edges are slightly golden brown. The baking time may vary depending on the size of your baking pan, so check within the first 20 minutes of baking to prevent burning the shortbread.

8. Once the shortbread has baked, allow it to cool for 5 minutes in the baking pan.

9. Using the excess parchment, pull the shortbread out. With a knife, cut 9 even squares and place the shortbread back into the baking pan. We are essentially scoring the shortbread; doing this now will make it easier to get cleaner slices at the very end.

10. Once the shortbread is scored, add the dulce de leche and spread it out into an even layer, then chill for 20 minutes in the refrigerator.

11. In the meantime chop and add the dark chocolate into a small mixing bowl and melt in the microwave at 30-second intervals. Once melted, mix and set aside.

12. Once, the dulce de leche has chilled and set, add the melted chocolate onto the dulce de leche and spread it into an even layer, then sprinkle the flaky salt.

13. Chill the chocolate in the refrigerator for 30 mins.

14. Once the chocolate is chilled and set, remove the shortbread out of the baking pan, and peel back any parchment paper that may have stuck to the dulce de leche or chocolate.

15. Warm a cup of water in the microwave, it should be hot. Dip your knife into the water before making the slices. Make sure to align the cuts with the scoring we did on shortbread earlier. After each slice, clean your knife with a paper towel, then dip it back into the hot water and repeat.

16. Once sliced, serve, and enjoy!

Additional Note:

1. It's best to store the shortbread squares in an airtight container in the refrigerator.