Milk Chocolate Dulce de Leche Bars

Milk chocolate dulce de leche bars on pieces of parchment paper.

Awwhhh snap.

These are gooooood.

Like, chocolate-on-caramel, ate-5-before-dinner, don’t-need-no-Valentine sort of good.

Milk chocolate dulce de leche bar on a white plate.

Not like I’m thinking about Valentine’s Day or anything. My mind is continuously replaying what it was like to slurp up the warm, creamy, dulce de leche filling straight out of the pan.

Burned tongue? Totally over it.

I promise I’m not really thinking about Vee-day. But since I brought it up again, let’s have a word. If you want to go the traditional Valentine’s route of flowers and cards, you just go right ahead and do that. Flowers are always nice and they will make someone happy.

But I’m not going to lie to you. Flowers get a whole lot nicer when they are served alongside a pan {a.whole.pan.} of these dulce de leche bars.

Who – me? Use my blog to send a secret message to my husband?

Come on.

Fork in a milk chocolate dulce de leche bar on a white plate.

Milk Chocolate Dulce de Leche Bars


Description

These milk chocolate dulce de leche bars are layers of sweet perfection – shortbread, dulce de leche, and milk chocolate frosting. Dreamy.


Ingredients

  • 1 stick unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 cup packed light brown sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 14 ounce can sweetened condensed milk
  • 2 tablespoons softened butter
  • 1 tablespoon light corn syrup
  • 1 bag milk chocolate chips

Instructions

  1. Preheat the oven to 375. Grease a 9×13 pan.
  2. Place the coconut, flour, brown sugar, baking powder, and salt in a large bowl. Melt the butter in a saucepan over low heat. When melted, pour over the dry mixture and mix until a crumbly dough forms. Stirring with a rubber spatula helps spread the butter into the dry ingredients. Press into 9×13 pan and bake for 15-18 minutes, until golden brown and lightly set. Let crust cool completely.
  3. Heat sweetened condensed milk with butter (2 tbs) and light corn syrup for about 5 minutes over medium-high heat. Liquid should turn a deep beige color. Pour and spread sauce over cooled crust and bake for 12-14 minutes. The sauce will be a light golden brown color and there will be bubbles when you remove it from the oven. Cool completely or until sauce has set enough to frost over the top.
  4. Melt chocolate chips in a double boiler. Pour over the bars and spread evenly.

Notes

Refrigerate for a period of time (I did mine overnight) to help the frosting set. Then store at room temperature for easiest cutting and serving.

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OK, fine.

One milk chocolate dulce de leche bar on a white plate.

Cute bar butt. Happy now?

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