So, I told you I would say what I was making my dulce de leche for, and this is it!
A melt-in-your-mouth shortbread, covered with the caramelized sweetened condensed milk goodness (dulce de leche), and finished with chocolate. Lovely.
Chocolate Dulce De Leche Shortbread
Dulce De leche:
Once the chocolate has set, using your parchment handles, pull the uncut squares out of the pan, and you can put them in the refrigerator for up to 3 days (or in the freezer for up to 3 months-cut or uncut) in an airtight container. Or, if you are using them right away, place them on a cutting board and cut them into bars or squares.
Then, eat them! :)
To plate these, the squares do well in their own little muffin cups so that that don't get sticky with each other (but it is not necessary, just my thoughts). Also, they are better to stay in the fridge until you are ready for them because the chocolate is soft-ish, and if it gets to room temperature, it gets softer (not that it makes them yucky or anything!).
I hope you get a chance to bake something this weekend, maybe even this!
Have a great weekend!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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