Chocolate And Dulce De Leche Caramel Swirl Cookies Recipe 455

Steps:

• Make shortbread crust:
• Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
• Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
• Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
• Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
• Make chocolate dulce de leche:
• Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
• Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
• Make bars:
• Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
• Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

Steps:

• Preheat the oven to 325°F. Generously spray an 8-inch square baking pan or an 8x10-inch baking pan with nonstick baking spray.
• Place the chocolate in a microwave-safe bowl and nuke it in about 45-second intervals, stirring each time, until it's completely melted. Set it aside to cool for 20 minutes or so.
• Add the butter and the sugar to the bowl of an electric mixer fitted with the paddle attachment and cream them together until they're light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low, slowly drizzle in the chocolate until it's all combined. Add the flour and the vanilla. And mix until it's all combined, scraping the sides of the bowl halfway through.
• Spread the batter into the greased pan.
• Next, crack open the can of dulce de leche and place half of it in a glass bowl. Warm it in the microwave for 30 to 45 seconds, just to make it a little more stirrable.
• Drop large dollops of dulce de leche on the surface of the batter then use a knife to slowly swirl it through the brownie batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake the brownies for 45 to 50 minutes, or until the center is almost totally set.
• Let the brownies cool in the pan for 15 minutes then use a very sharp serrated knife to cut the brownies into squares and place them on a pretty cake stand.