MY COOKBOOK

MY COOKBOOK
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18.11.17

DULCE DE LECHE SHORTBREAD BARS

I don’t know what possessed me, I picked up two cans of Dulce de Leche Caramels at the store, knowing full well homemade would be better. I used a discontinued Eagle Brand recipe but the bars turned out surprisingly well. Chill thoroughly. The shortbread base was nothing short of amazing; I made a mental note to use it again. It didn’t have the toughness of chilled shortbread and yet it was still… well… shortbread. Sadly, I forgot to dust the top with icing sugar, but that's just for looks. 
  

Dulce De Leche Shortbread Bars

Base:
3/4 cup flour
1/2 cup cake and pastry Flour
6 Tbsp icing sugar
2 Tbsp cornstarch
1/2 tsp salt
3/4 cup unsalted butter, softened 

Filling:
2 eggs
1 can [300 ml] Eagle Brand Dulce de Leche Caramel
1/4 cup water
1/4 cup flour
1 tsp vanilla extract

  • Preheat oven to 325F.
  • Fully line a small square baking pan with parchment paper, overlapping the sides for easy removal. 
  • Sift together the base ingredients, except the butter, in a medium bowl.
  • In a separate bowl beat the butter until creamy.
  • Gradually add the dry ingredients and mix to combine.
  • Gather into a ball.
  • Press firmly and evenly into bottom of pan.
  • Poke the dough with a fork. 
  • Bake for 20 minutes in the preheated oven.
  • Meanwhile combine the filling ingredients in a stand mixer.
  • Remove pan from the oven and pour the filling over the hot shortbread base.
  • Return to the oven and bake for 30 minutes or until the middle is set.
  • Remove from the oven, cool completely on wire rack.
  • Chill overnight. 
  • Next day cut into squares. 
  • Dust the top with icing sugar. It's optional now. :-)


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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