2 sticks plus 2 tablespoons butter
2 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
2 (14 oz) cans dulce de leche
1 (12 oz) bag Ghirardhelli milk chocolate chips
Preheat the oven to 350. Spray a 9 by 13 pan with cooking spray. Place the flour, sugar, and salt in a food processor and pulse to combine. Add the 2 sticks of butter, cut into 16 pieces, and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and cool completely.
While shortbread mixture cools, prepare caramel layer: scrape out the dulce de leche into a microwave safe bowl. Microwave 1 minute, stirring halfway through, then stir until smooth. Pour the caramel over the cooked shortbread and spread evenly with a spatula. Cool to room temperature, about 30 minutes.
Place the chocolate chips in a large glass bowl and microwave on high for 30 seconds, stir, and microwave 30 seconds more, stir, and repeat until chocolate is melted. Pour melted chocolate over the cooled caramel and spread with a spatula. Place in the refrigerator to cool completely, so chocolate hardens. Remove from the fridge and store covered at room temperature.
2 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
2 (14 oz) cans dulce de leche
1 (12 oz) bag Ghirardhelli milk chocolate chips
Preheat the oven to 350. Spray a 9 by 13 pan with cooking spray. Place the flour, sugar, and salt in a food processor and pulse to combine. Add the 2 sticks of butter, cut into 16 pieces, and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and cool completely.
While shortbread mixture cools, prepare caramel layer: scrape out the dulce de leche into a microwave safe bowl. Microwave 1 minute, stirring halfway through, then stir until smooth. Pour the caramel over the cooked shortbread and spread evenly with a spatula. Cool to room temperature, about 30 minutes.
Place the chocolate chips in a large glass bowl and microwave on high for 30 seconds, stir, and microwave 30 seconds more, stir, and repeat until chocolate is melted. Pour melted chocolate over the cooled caramel and spread with a spatula. Place in the refrigerator to cool completely, so chocolate hardens. Remove from the fridge and store covered at room temperature.
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