* printer friendly Recipe *
1 1/2 sticks of butter, at room temp.
1/4 cup of sugar
1/4 tsp. almond extract
1 1/2 cups of all-purpose flour
1/4 tsp. of sea salt
Dulce de Leche Filling ingredients:
1-14 ounce can of sweetened condensed milk
Chocolate Topping ingredients:
6 ounces of coarsely chopped bittersweet chocolate
1 tsp. of butter
Preheat the oven to 350F. Butter or spray a 9x9 inch square pan. Set aside.
Shortbread: In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Beat in the almond extract. Add the flour and salt and beat on low until the dough just comes together. Gently press onto the bottom of the prepared pan. Bake for 18-20 minutes or until the it turns a light gold. Remove from oven and allow to cool completely on a wire rack. You can turn off the oven since you won't need it anymore.
Dulce de Leche: Prepare a double boiler. Pour the sweet milk into a heatproof bowl and place the bowl (snugly) over a saucepan of simmering water. Cover and cook over low heat, stirring occasionally. The process may take anywhere from 60-90+ minutes. What you are aiming for is for the milk to become thick and caramel coloured. When you first start to cook it, the milk will thin out but it will return to dense and even thicker structure. Once you have a beautiful caramel, remover it from the heat and beat with a whisk to smooth out any lumps. Pour the caramel over the baked shortbread and allow it to set for about 20 minutes.
Chocolate topping: Place to chocolate and butter into a microwave safe bowl and heat until all the chocolate has melted. Try this at 10 second intervals. Stir the chocolate until it is smooth and immediately pour over the caramel in an even layer. Allow the chocolate to set for another 20 minutes before cutting into bars.